Olivia Carter
Are you a fan of beef stew but don’t have a pressure cooker? Don’t worry, you can still enjoy this delicious dish by using the traditional canning method. Canning beef stew allows you to preserve it for a long time, ensuring that you always have a hearty meal ready to heat up on those busy days. In this article, we will guide you through the process of canning beef stew without a pressure cooker.
Step 1: Prepare the ingredients
Start by gathering all the necessary ingredients for your beef stew. You will need beef chunks, vegetables (such as carrots, potatoes, and onions), tomato sauce, beef broth, and your favorite seasonings. Make sure to wash and chop the vegetables, and trim excess fat from the beef chunks.
Step 2: Cook the beef stew
In a large pot, heat some oil over medium heat. Add the beef chunks and brown them on all sides. Once the beef is browned, add the vegetables and cook them for a few minutes until they start to soften. Next, pour in the tomato sauce and beef broth, and season with salt, pepper, and any other desired seasonings. Bring the stew to a boil, then reduce the heat and let it simmer for about an hour or until the beef is tender.
Step 3: Fill the jars
While the beef stew is cooking, sterilize your canning jars and lids. Once the stew is ready, carefully ladle it into the jars, leaving about an inch of headspace at the top. Wipe the rims clean, place the lids on top, and screw on the bands until they’re fingertip tight.
Step 4: Process the jars
Place the filled jars in a canner or a large pot filled with boiling water. Make sure the water covers the jars by at least an inch. Bring the water to a boil and let the jars process for the recommended time based on your altitude and the size of the jars. Once the processing time is complete, carefully remove the jars from the canner and let them cool on a towel.
Step 5: Store and enjoy
After the jars have cooled, check the lids to ensure they are sealed properly. If any jars did not seal, store them in the refrigerator and consume them within a few days. The sealed jars of beef stew can be stored in a cool, dark place for up to a year. When you’re ready to enjoy your homemade beef stew, simply heat it up in a pot on the stove or in the microwave.
Now you know how to can beef stew without a pressure cooker. With this method, you can have a stash of delicious, homemade beef stew ready whenever you want it. So get cooking and start preserving your favorite comfort food now!
How to Can Beef Stew Without a Pressure Cooker
Canning homemade beef stew is a great way to preserve the delicious flavors of a hearty meal for later use. While many recipes call for using a pressure cooker for canning, it is possible to can beef stew without one. Here is a step-by-step guide on how to do it:
Ingredients:
| Quantity | Ingredients |
|---|---|
| 2 pounds | Beef stew meat, cut into cubes |
| 4 cups | Beef broth |
| 1 cup | Onion, chopped |
| 1 cup | Carrots, sliced |
| 1 cup | Potatoes, diced |
| 1 cup | Celery, sliced |
| 1 cup | Peas, frozen |
| 2 cloves | Garlic, minced |
| 2 teaspoons | Thyme |
| 2 teaspoons | Rosemary |
| 2 teaspoons | Salt |
| 1 teaspoon | Black pepper |
| 1/2 cup | All-purpose flour |
| 1/2 cup | Water |
Instructions:
1. In a large pot, brown the beef stew meat over medium heat until it is nicely seared on all sides. Remove the meat from the pot and set it aside.
2. In the same pot, add the chopped onion and minced garlic. Sauté until they are softened and fragrant.
3. Return the browned beef stew meat to the pot. Add the beef broth, thyme, rosemary, salt, and black pepper. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 1 hour, or until the meat is tender.
5. While the stew is simmering, prepare your canning jars and lids by washing them in hot, soapy water. Rinse them thoroughly and place them in a pot of boiling water for at least 10 minutes.
6. In a small bowl, whisk together the all-purpose flour and water until smooth. Slowly add the flour mixture to the simmering stew, stirring constantly. Cook for an additional 5 minutes to thicken the stew.
7. Ladle the hot stew into the prepared canning jars, leaving about 1 inch of headspace. Wipe the rims of the jars with a clean, damp cloth to ensure a proper seal.
8. Place the lids on the jars and screw on the bands until they are fingertip tight. Place the jars in a water bath canner, ensuring they are covered with at least 1 inch of water.
9. Bring the water to a gentle boil and process the jars for 90 minutes. Start the timer once the water is boiling.
10. After the processing time is complete, carefully remove the jars from the water bath canner and let them cool on a towel-lined countertop. Check the seals after 24 hours.
Now you have delicious homemade beef stew that can be stored in your pantry for months. Simply heat it up whenever you’re in the mood for a comforting meal!
Prepare the Beef
Before canning beef stew without a pressure cooker, it’s important to properly prepare the beef. Here’s a step-by-step guide:
1. Choose the Right Cut of Beef
For canning beef stew, it’s best to choose tougher cuts of beef that contain more connective tissue, such as chuck roast or round steak. These cuts will become tender and flavorful after canning.
2. Trim and Cut the Beef
Trim off any excess fat from the beef and then cut it into bite-sized pieces. This will ensure even cooking and easier consumption once the stew is canned.
3. Brown the Beef
In a large skillet or Dutch oven, heat some oil over medium-high heat. Add the beef pieces in batches and cook until browned on all sides. This step helps to develop a rich flavor in the stew.
4. Season the Beef
While browning the beef, season it with salt, pepper, and any other desired spices or herbs. This will enhance the flavor of the beef and the stew.
5. Drain and Cool the Beef
Once the beef is browned and seasoned, remove it from the skillet or Dutch oven and drain any excess fat. Allow the beef to cool before adding it to the canning jars.
By properly preparing the beef, you’ll ensure that your canned beef stew is delicious and safe to eat.
Gather the Ingredients
To can beef stew without a pressure cooker, you will need the following ingredients:
- 2 pounds of beef stew meat, trimmed and cut into cubes
- 1 cup of diced onions
- 1 cup of sliced carrots
- 1 cup of diced potatoes
- 1 cup of diced celery
- 4 cups of beef broth
- 2 teaspoons of salt
- 1 teaspoon of black pepper
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- 1 teaspoon of dried parsley
- 2 bay leaves
- 1 can (14.5 ounces) of diced tomatoes
Make sure to gather all of these ingredients before starting the canning process.
Cook the Stew
Once you have prepared all of the ingredients for your beef stew, it’s time to start cooking. Follow these steps to cook the stew without a pressure cooker:
- Heat a large pot or Dutch oven over medium heat on your stove. Add a few tablespoons of oil to the pot and allow it to heat up.
- Add the stew meat to the pot and brown it on all sides. This helps to develop flavor in the stew.
- Remove the meat from the pot and set it aside. In the same pot, add the diced onions, carrots, and celery. Cook them for a few minutes until they start to soften.
- Add the minced garlic and cook for another minute.
- Return the browned meat to the pot and stir everything together.
- Sprinkle flour over the meat and vegetables to thicken the stew. Stir well to coat everything in the flour.
- Pour in the beef broth and stir to combine. This will create a flavorful base for the stew.
- Add the chopped tomatoes, tomato paste, Worcestershire sauce, and spices to the pot. Stir everything together until well combined.
- Bring the stew to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for about 2-3 hours. Check the stew occasionally and give it a stir to ensure it doesn’t stick to the bottom of the pot.
- After simmering for several hours, the beef should be tender and the flavors should have melded together. Taste the stew and adjust the seasoning if needed.
- Serve the beef stew hot with some crusty bread or over mashed potatoes for a hearty meal.
By following these steps, you can cook a delicious beef stew without the need for a pressure cooker. Enjoy!
Fill the Jars
Once your beef stew is cooked and ready to be canned, it’s time to fill the jars. Here’s how:
1. Prepare the Jars
Before filling the jars, make sure they are clean and sterilized. Wash them with hot soapy water and rinse well. Place the jars in a large pot and fill it with enough water to cover the jars. Bring the water to a boil and let the jars boil for 10 minutes to sterilize them. Remove the jars from the pot using tongs and place them on a clean towel to air dry.
2. Ladle the Stew
Using a ladle or a large spoon, carefully transfer the beef stew into the prepared jars. Leave about an inch of headspace at the top of each jar to allow for expansion during the canning process. Make sure to include a good amount of broth and vegetables in each jar for a well-balanced stew.
3. Remove Air Bubbles
After filling each jar, run a clean plastic or wooden utensil along the sides of the jar to remove any air bubbles. This step is important to ensure that the stew is evenly distributed and to prevent any potential spoilage.
4. Wipe the Jar Rims
Using a clean, damp cloth, wipe the rims of the jars to remove any food residue or liquid. This will help create a proper seal when the lids are applied.
5. Apply the Lids
Place the sterilized lids on top of each jar. Screw on the metal bands until finger-tight. Avoid over-tightening, as this can prevent the jars from sealing properly.
6. Process the Jars
Place the filled and lidded jars into a large pot of boiling water, making sure they are fully submerged. Process the jars in boiling water for the recommended time according to your altitude and the size of the jars. This will ensure that the stew is safely canned and free from any potential contaminants.
Once the processing time is complete, carefully remove the jars from the pot using tongs and place them on a clean towel to cool. As the jars cool, you should hear the satisfying “pop” sound of the lids sealing. Allow the jars to cool undisturbed for at least 24 hours before checking the seals and storing them in a cool, dark place. Any jars that have not sealed properly should be refrigerated and consumed within a few days.
Now that your beef stew has been properly canned, you can enjoy it as a convenient and delicious meal anytime. Just heat and serve!
Process the Jars
After preparing the beef stew and filling the jars, it’s important to process them properly to ensure safe preservation. Follow these steps to process the jars:
- Prepare the canner: Fill a canner or large pot with enough water to cover the jars by at least 1-2 inches. Place a rack or a towel at the bottom of the pot to prevent the jars from touching the direct heat.
- Place the filled jars in the canner: Using a jar lifter, carefully lower the filled jars into the canner, making sure they are upright and not touching each other or the sides of the canner.
- Heat the canner: Put the lid on the canner and turn the heat to high. Allow the water in the canner to come to a gentle boil.
- Process the jars: Once the water is boiling, start the processing time according to the recipe guidelines. This can range from 75 to 90 minutes depending on the altitude and size of the jars. Maintain a steady boil throughout the process.
- Remove the jars: After the processing time is complete, turn off the heat and carefully remove the jars from the canner using the jar lifter. Place them on a towel or a wire rack to cool.
- Check the seals: As the jars cool, you will hear a popping sound, which indicates that the jars are properly sealed. Press down on the center of the lids to check if they are concave and do not move. If any lids flex or can be pushed down, that jar did not seal properly and should be refrigerated and consumed within a few days.
- Store the jars: Once the jars have cooled completely, remove the screw bands and check the seals one last time. Wipe the jars clean, label them with the contents and date, and store them in a cool, dark place.
Remember to always consult a reputable source for canning guidelines and adjust the processing time based on your altitude and the size of the jars to ensure safe preservation.
Store and Enjoy
Once your beef stew is canned and properly sealed, it can be stored for up to one year in a cool, dark place such as a pantry or basement. Make sure to label each jar with the date it was canned so you can keep track of how long it has been stored.
Before opening a jar of canned beef stew, inspect it visually to ensure that the seal is intact and the contents look and smell fresh. If there are any signs of spoilage, do not consume the stew.
To enjoy your canned beef stew, simply open a jar and pour the contents into a pot. Heat the stew on the stove over medium heat until it is warmed through. You can also add additional vegetables or seasonings to customize the stew to your taste.
Canned beef stew can be enjoyed on its own or served over rice, mashed potatoes, or noodles. It makes for a hearty and convenient meal on busy days or when you don’t feel like cooking from scratch.
Remember to always follow proper canning techniques and guidelines to ensure the safety and longevity of your canned beef stew. With a little preparation and care, you can enjoy the delicious taste of homemade beef stew all year round!
FAQ
Can I can beef stew without a pressure cooker?
Yes, you can can beef stew without a pressure cooker. The process involves using a water bath canner to safely seal the jars and preserve the stew.
What equipment do I need to can beef stew without a pressure cooker?
To can beef stew without a pressure cooker, you will need a water bath canner, canning jars, lids, and rings. You will also need a canning funnel, a ladle, a bubble remover, and a jar lifter for handling the hot jars.
What safety precautions should I take when canning beef stew without a pressure cooker?
When canning beef stew without a pressure cooker, it is important to follow proper safety measures. This includes using tested and approved recipes, ensuring the jars and equipment are clean and sterilized, and processing the jars for the recommended amount of time to kill any potential bacteria. It is also crucial to check for proper sealing of the jars before storing them.
