Traditional beef stew with potatoes, carrots, celery and more. Preserved in your pressure canner for when you want a homemade meal fast.
New to Pressure Canning? Read our guide.
You will need
4 to 5 lb beef stew meat, cut into 1 1/2-inch cubes
1 Tbsp vegetable oil
12 cups cubed and peeled potatoes (about 12 medium)
8 cups sliced carrots (about 16 small)
3 cups chopped celery (about 5 stalks)
3 cups chopped onion (about 4 small)
1-1/2 Tbsp salt
1 tsp thyme
1/2 tsp pepper
7 Ball® (32 oz) quart or 14 (16 oz) pint glass preserving jars with lids and bands
2 to 2-1/2 lb beef stew meat, cut into 1 1/2-inch cubes
1-1/2 tsp vegetable oil
6 cups cubed and peeled potatoes (about 6 medium)
4 cups sliced carrots (about 8 small)
1-1/2 cups chopped celery (about 3 stalks)
1-1/2 cups chopped onion (about 2 small)
3/4 tsp salt
1/2 tsp thyme
1/4 tsp pepper
3 Ball® (32 oz) quart or 7 (16 oz) pint glass preserving jars with lids and bands
*You must process at least 2 quart jars or 4 pint jars in the pressure canner at one time to ensure safe processing.
Prepare pressure canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
Brown meat in oil in a large saucepot. Add vegetables and seasonings to browned meat. Cover with boiling water. Bring stew to a boil. Remove from heat.
Ladle hot stew into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
Process filled jars in a pressure canner at 10 pounds pressure 1 hour and 15 minutes for pints and 1 hour and 30 minutes for quarts, adjusting for altitude. Turn off heat: cool canner to zero pressure. Let stand 5 more minutes before removing the lid. Cool jars in canner 10 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.