Best 2 Pressure Canned Stew Meat Recipes
Pressure canning stew meat is a great way to preserve this versatile meat for later use. Stew meat is perfect for stews, soups, and casseroles, and pressure canning allows you to safely store it for months at a time. In this article, we will help you find the best recipe for pressure canned stew meat, with tips and tricks to ensure that your stew meat turns out delicious and safe to eat. So, gather your ingredients, prepare your pressure canner, and let's get started on finding the perfect recipe for pressure canned stew meat!
Let's cook with our recipes!
PRESSURE CANNED STEW MEAT
Quart jars of meat, pressure canned and ready for a meal in minutes. I always have some available in my cupboard for quick meals. The addition of the soup, helps create its own flavored gravy.
Provided by Cat..atude
Categories Meat
Time 1h45m
Yield 7 quarts, 21 serving(s)
Number Of Ingredients 3
Steps:
- Fill quart jars with stewing meat.
- add 1/2 tsp salt per jar.
- 1 tbsp of soup per jar.
- Cap and ring each jar.
- Put in canner following pressure canner directions.
- Process 10 pounds pressure for 90 minutes.
- I am at 3000 ft altitude.
Nutrition Facts : Calories 222, Fat 16.9, SaturatedFat 6.8, Cholesterol 57.9, Sodium 103.2, Carbohydrate 0.6, Protein 15.9
HOME CANNED OLD- FASHION BEEF STEW
Make and share this Home Canned Old- Fashion Beef Stew recipe from Food.com.
Provided by michEgan
Categories Stew
Time 2h
Yield 8 pints
Number Of Ingredients 13
Steps:
- In a 4 to 6 quart kettl or dutch oven, brown half the meat at a time in hot shortening. In kettle combine browned meat, 2 cups water, carrots, potatoes, onion, celery, garlic, salt, worcestershire sauce, paprika and pepper. cook covered 15 minutes. Combine flour and 1/2 cups cold water, add to boiling stew mixture. Cook till bubbly. ( Mixture will appear thin before canning).
- Pack into jars, distributing meat, vegetables and gravy evenly and leaving a 1 inch head space. Adjust lids. Process in pressure canner at 10 pounds pints: 75 minutes or Quarts 90 minutes.
- Makes 8 pints.
Tips:
- Choose the right meat: Stew meat is typically made from beef, pork, or lamb. When choosing stew meat, look for pieces that are about 1-inch cubes. You can also use boneless, skinless chicken thighs or breasts, cut into 1-inch pieces.
- Brown the meat: Browning the meat before stewing it adds flavor and color. To brown the meat, heat a large skillet or Dutch oven over medium-high heat. Add the meat in batches and cook, stirring occasionally, until browned on all sides. Remove the meat from the skillet and set aside.
- Sauté the vegetables: While the meat is browning, sauté the vegetables in the same skillet or Dutch oven. Add the onion, celery, and carrots and cook, stirring occasionally, until the vegetables are softened. You can also add other vegetables, such as potatoes, turnips, or parsnips.
- Add the liquids: Once the vegetables are softened, add the beef broth, water, and tomato sauce to the skillet or Dutch oven. Bring the mixture to a boil, then reduce the heat to low and simmer for 1 hour, or until the meat is tender.
- Season the stew: Season the stew with salt, pepper, and other desired spices. You can also add a bay leaf or two for extra flavor.
- Thicken the stew: If you want a thicker stew, you can add a cornstarch slurry. To make a cornstarch slurry, whisk together equal parts cornstarch and water until smooth. Then, slowly whisk the slurry into the simmering stew until it reaches the desired consistency.
Conclusion:
Pressure-canned stew meat is a delicious and convenient way to preserve meat. It is perfect for quick and easy meals on busy weeknights. With a little planning, you can have a variety of stews on hand to enjoy all winter long.
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