How Is Beef Stew Processed Food
Freezer tetris.
It'southward a affair, y'all.
Nosotros have two full-size freezers in the barn, as well equally an additional fridge/freezer in the shop. (And a fridge/freezer in the firm, of course). And we Notwithstanding run out of room…
There's a sure chemical element of stress that enters in every fourth dimension the butcher calls to say the latest animal is ready to be picked upwardly… It's a balancing act of rearranging, organizing, and even giving meat abroad sometimes.
Don't worry, I'm absolutely not complaining– this is a proficient trouble to take. But it'southward time to beginning canning meat more frequently to gratis upward some space in the ol' freezers– especially considering we have 30 meat birds that'll demand to be processed in March. Gulp.
Thankfully, not only is home-canned beefiness stew a peachy manner to free up some freeze space, it also makes a quick, user-friendly supper when you don't have time to cook, and pizza delivery is out of the question. (Welcome to my life.)
The only kicker to this recipe is y'all MUST use a pressure canner — a h2o bath canner is NOT prophylactic for this recipe, since we're preserving low-acrid foods. Thankfully, pressure level canners aren't as scary as they seem, and yous tin can get my full force per unit area canner tutorial here.
Raw Pack vs. Hot Pack
I ran into some unanswered questions when I set out to write this postal service.. The Brawl Blue Book's but recipe for beef stew calls for y'all to put all the ingredients in a big pot and simmer it before you place it in jars (aka hot-packing).
However, I constitute many recipes online saying you can safely raw-pack beefiness and veggies for stew (aka put the browned meat and raw veggies right into the jar and covering with boiling h2o). To exist honest, the raw-packing method appeals to me much more than the hot-packing method does, since it's faster and will produce slightly less-mushy veggies.
That being said, I couldn't find whatever "official" canning government who gave recommendations for raw packing homemade beef stew. I fifty-fifty contacted my county extension agent, and she didn't know either. Soooooo… I'grand going to have to recommend yous follow the "official" rules and hot pack your stew. (Although I may or may not take raw-packed mine…. ahem.)
How to Can Beef Stew
For Quart Jar You Will Need:
- 1 i/iv teaspoon bounding main salt (I use Redmond Salt.)
- ane/4 teaspoon ground blackness pepper
- 3/4 teaspoon dried thyme
- 1/two teaspoon dried rosemary
- 2 cloves garlic, minced
- 1 cup beef stew meat, cutting into 1″ cubes
- 1 loving cup potatoes, peeled and cut into cubes
- 1/ii cup carrots, cutting into chunks
- one/2 cup onions, diced
*I won't go into the details of pressure level canning in this post. Withal, if yous are new to the process, cheque out my pressure level canning tutorial before you go along.
**IF I was telling you how to raw pack this recipe, I would say to put the herbs, salt, pepper, and garlic in the bottoms of make clean mason jars, so add the browned stew meat, the potatoes, the carrots, and the onions before filling the jar with humid water. But since I can't recommend raw packing officially, I'll proceed with hot packing recommendations below…. Ahem.
Add 1 tablespoon of lard, bacon fat, or coconut oil to a large dutch oven or stew pot and brown the meat. It doesn't need to be perfectly cooked through, just browned on the outside.
Add the residual of the ingredients to the large dutch oven, and cover with water. Bring the stew to a boil, and so ladle into hot, clean, quart-sized jars. Leave ane″ headspace.
Make clean the rims of the jars, adjust the two-piece lids, and process in a pressure canner at 10lbs of pressure for 90 minutes. (Or if you live at altitude, recall to conform to 15lbs of pressure accordingly.)
To serve: Reheat your beef stew in a saucepan on the stove for 10 minutes earlier serving. Definitely taste before serving and add more than salt or seasonings if needed.
Home Canned Beef Stew Notes
- You lot can also use pint jars for this recipe– just reduce the processing time to 70 minutes.
- If the meat you are using is very fat, it's wise to bleed the fatty from the dutch oven later on browning but before yous add the rest of the ingredients for simmering. Otherwise, the excess fatty can bubble upwards effectually the rim of the jar during processing fourth dimension and will crusade your lids not to seal.
- Information technology is Non advised to add together any thickeners to habitation-canned stew before y'all can it. So if you'd like to add together flour or cornstarch to this recipe to arrive thicker, you lot'll need to add it after you open the jar for reheating.
- If you don't have stew meat, you can also cut up various roasts you may have hanging out in the freezer.
- Habitation-canned foods gustatory modality the best if yous eat them within a year of preserving. Notwithstanding, they will concluding on the shelf much longer than that, although the nutrition will being to subtract over time.
- Feel free to adjust the herbs and seasonings in this recipe to fit your tastes. You can also easily add more than common salt, etc, when you are heating up the canned soup for serving.
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Source: https://www.theprairiehomestead.com/2017/03/can-beef-stew.html
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