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Ingredients
for PRESSURE CANNED BEEF & VEGETABLE STEW |
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Yield: 3-4 x 1 Litre (7 x 500ml) |
Yield: 7 x 1 Litre (14 x 500ml) |
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Beef Shoulder/Chuck (Stew Meat) |
1kg |
2kg |
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Potatoes, Peeled, Diced |
6
cups |
12
cups |
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Beef Stock* |
4
cups |
8
cups |
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Carrots, Peeled, Diced |
4
cups |
8
cups |
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Celery, Diced |
1
1/2 cups |
3
cups |
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Onions, Diced |
1
cup |
2
cups |
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Garlic Cloves, Minced |
1-2 |
3 |
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Peas, Fresh or Thawed (Optional) |
1/2
cup |
1
cup |
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Tomato Paste (Optional) |
1/8
cup |
1/4
cup |
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Red Wine (Optional) |
1/4
cup |
1/2
cup |
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Olive Oil |
1/2
tablespoon |
1
tablespoon |
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Thyme, Fresh or Dried |
1/2
teaspoon |
1
teaspoon |
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Pepper, Finely Ground |
1/4 teaspoon |
1/2 teaspoon |
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*or 2 tablespoons beef
stock powder, dissolved in water |
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1. Sterilise all equipment by washing in hot soapy water and rinsing well before use.
2. Prepare jars by boiling in a pot of water for 10 minutes before use.
3. Soak seals in hot water (not on heat) for at least 5 minutes before use.
4. Prepare ingredients into pieces approx. 1.5cm or smaller, measuring quantities as above:
Peel and dice potatoes;
Remove carrot ends, peel and dice;
Remove celery leaves and white stalks, then dice;
Trim and dice beef.
5. Heat oil in a large pot and add the prepared beef in batches, cooking and stirring until brown all over. Remove browned beef from the pan and rest on paper towel to remove excess oil. Repeat with remaining beef pieces as required.
6. Return all the browned beef to the pot and add the tomato paste (if using). Deglaze the pot with the red wine (if using), then add the prepared potatoes, carrot, celery, onion and garlic. Mix well. Add the beef stock (or dissolved stock powder in water), thyme and pepper and stir to combine. Add the peas (if using) and stir. Bring mixture to a boil then remove from heat. Keep hot until ready to ladle into the preheated jars.
7. Fill pressure canner base with 5cm (2 inches) of water. Heat the water in the canner to a simmer.
8. HOT PACK: use a slotted spoon to distribute the meat and vegetables between the jars, then fill to 1 inch (2.5cm) from the top with the hot broth.
9. Using a non-metal utensil, remove any bubbles and add extra stock (hot) if required.
10. Wipe rims to remove any food residue.
11. Add warm seals and secure bands (“finger-tip tight”).
12. Place sealed jars into the pressure canner and secure the pressure canner lid. Put onto heat and vent for 5-10 minutes (begin timing once the white steam is a constant stream). Then add weights (or cover) and bring to the required pressure level for your altitude (see Processing Charts below). Once the pressure is reached, process for the time stated in the chart for your altitude. Reduce/increase the heat source to keep the pressure at the correct level constantly.
13. Once the time is up, turn the heat source off. Allow the pressure canner to return to zero naturally, and then remove the lid. Be careful! The lid and canner will be very hot.
14. After 5 minutes, remove the jars from the pressure canner and place onto a heatproof surface (i.e. wood or towel). Do not adjust any of the lids or bands during this time.
15. After 12 hours, check jars have sealed before labelling, dating and removing jar bands.
16. Store jars of stew in a cool, dark and dry place for up to 12 months.
17. SERVING: Heat pressure canned beef & vegetable stew in a pot (or microwave) for 5-10 minutes (low-medium heat). Serve pressure canned beef & vegetable stew hot.
18. Refrigerate opened jars and consume contents within 2-3 days, always serving jar contents hot.
TIP: sprinkle with fresh parsley and serve with crusty bread.
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Processing Time for BEEF &
VEGETABLE STEW in a Dial Gauge Pressure Canner |
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Jar Size |
Processing Time |
Canner Pressure at Altitude ≤ 2,000 feet |
Canner Pressure at Altitude 2,001 - 4,000 feet |
Canner Pressure at Altitude 4,001 - 6,000 feet |
Canner Pressure at Altitude 6,001 - 8,000 feet |
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Hot Pack |
≤ 500ml (pints) |
75 minutes |
11 PSI |
12 PSI |
13 PSI |
14 PSI |
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≤ 1 Litre (quarts) |
90 minutes |
11 PSI |
12 PSI |
13 PSI |
14 PSI |
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Processing Time for BEEF &
VEGETABLE STEW in a Weighted Gauge Pressure Canner |
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Jar Size |
Processing Time |
Canner Pressure at Altitude ≤ 1,000 feet |
Canner Pressure at Altitude ≥ 1,000 feet |
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Hot Pack |
≤ 500ml (pints) |
75 minutes |
10 PSI |
15 PSI |
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≤ 1 Litre (quarts) |
90 minutes |
10 PSI |
15 PSI |
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LEARN MORE: PRESSURE CANNING GUIDE
Author: Megan Radaich
Image credit: Megan Radaich
Publication: www.foodpreserving.org