Can You Beef Stew? A Home Canner’s Guide
Yes, you can safely can beef stew at home using a pressure canner. This allows you to preserve a hearty and delicious meal for long-term storage, making it a convenient and budget-friendly option.
The Allure of Home-Canned Beef Stew
Home canning is enjoying a resurgence, and for good reason. Beyond the satisfaction of preserving your own food, canning beef stew offers several compelling advantages:
- Cost Savings: Canning can be more economical than purchasing pre-made canned goods, especially when using seasonal ingredients or bulk meat purchases.
- Ingredient Control: You have complete control over the ingredients, allowing you to tailor the stew to your dietary needs and preferences, avoiding unwanted additives or preservatives.
- Convenience: Having shelf-stable beef stew on hand provides a quick and nutritious meal option for busy weeknights.
- Sustainability: Home canning reduces food waste by preserving excess produce and leftovers, contributing to a more sustainable lifestyle.
- Emergency Preparedness: Canned beef stew is a valuable addition to any emergency food supply.
The Essential Equipment and Ingredients
Successfully canning beef stew requires specific equipment and high-quality ingredients. Using the correct tools and adhering to tested recipes are crucial for safety and optimal results.
Equipment Checklist:
- Pressure Canner: Essential for safely canning low-acid foods like beef stew.
- Canning Jars: Pint or quart jars with two-piece lids (flat lid and screw band).
- Jar Lifter: For safely removing hot jars from the canner.
- Lid Lifter: To remove lids from hot water. (Typically magnetized)
- Wide-Mouth Funnel: To help fill jars without spills.
- Bubble Remover/Headspace Tool: To release trapped air and ensure proper headspace.
- Large Pot: For cooking the stew before canning.
- Sharp Knife and Cutting Board: For preparing ingredients.
- Clean Cloths: For wiping jar rims.
Ingredient Considerations:
- Beef: Use lean stew meat, such as chuck, round, or sirloin. Trim excess fat.
- Vegetables: Potatoes, carrots, celery, onions, and peas are common choices. Choose fresh, high-quality vegetables.
- Broth: Use low-sodium beef broth or homemade broth.
- Thickening Agent: Do not add flour, cornstarch, cream, or milk before canning. These ingredients can affect heat penetration and compromise safety. Thicken the stew after opening.
- Seasonings: Salt, pepper, herbs, and spices can be added according to your taste.
The Canning Process: A Step-by-Step Guide
Canning beef stew is a multi-step process that demands careful attention to detail.
- Prepare Jars and Lids: Wash jars and lids in hot, soapy water. Rinse well. Keep jars hot in a simmering water bath or dishwasher until ready to fill. Heat lids in a small saucepan of simmering (not boiling) water.
- Prepare the Stew:
- Brown the beef in a large pot.
- Add broth and simmer until the beef is tender.
- Add vegetables (except peas, which should be added after processing) and simmer until they are partially cooked, but still firm.
- Fill Jars: Pack the stew into hot jars, leaving 1-inch headspace.
- Release Air Bubbles: Run a bubble remover or other non-metallic utensil around the inside of the jar to release trapped air.
- Wipe Jar Rims: Use a clean, damp cloth to wipe the rim of each jar to remove any food residue.
- Apply Lids and Bands: Place a heated lid on each jar and screw on the band fingertip tight. Do not overtighten.
- Load Jars into Canner: Place jars on the rack in the pressure canner. Add water according to the canner manufacturer’s instructions.
- Process Jars: Follow the recommended processing time and pressure for your altitude. (See table below)
- Cool Jars: Turn off the heat and allow the canner to depressurize naturally. Do not force cool the canner. Once depressurized, carefully remove the jars from the canner and place them on a towel-lined surface to cool completely.
- Check Seals: After 12-24 hours, check the seals. The lid should be concave and not flex when pressed. If a jar did not seal, refrigerate it immediately and use it within a few days, or reprocess it with a new lid.
- Store Jars: Remove the bands (they can rust and cause false seals), wash and label the jars with the date and contents, and store them in a cool, dark, and dry place.
Processing Times and Pressures
Processing times and pressures vary depending on your altitude and jar size. Always refer to a tested canning recipe from a reputable source, such as the USDA Complete Guide to Home Canning or your local extension office. The following table provides a general guideline:
| Jar Size | Altitude (0-1000 ft) | Altitude (1001-2000 ft) | Processing Time (Minutes) | Dial Gauge Pressure (psi) | Weighted Gauge Pressure (psi) |
|---|---|---|---|---|---|
| Pint | 10 psi | 11 psi | 75 | 11 | 10 |
| Quart | 10 psi | 11 psi | 90 | 11 | 10 |
Note: This is a simplified table. Always consult a trusted recipe for precise instructions for your altitude and pressure canner type.
Common Mistakes to Avoid
Canning is a science, and errors can lead to spoiled food or, more seriously, botulism poisoning. Here are some common mistakes to avoid:
- Not using a pressure canner: Water bath canning is not safe for low-acid foods like beef stew.
- Using unapproved recipes: Stick to tested recipes from reputable sources.
- Not adjusting for altitude: Altitude affects boiling point, so processing times and pressures must be adjusted accordingly.
- Under-processing: Insufficient processing can allow botulism spores to survive.
- Adding thickening agents before canning: Thickening agents can interfere with heat penetration.
- Overfilling jars: Leaving insufficient headspace can cause jars to burst during processing.
- Not checking seals: Ensure jars are properly sealed before storing.
- Ignoring signs of spoilage: Discard any jar that shows signs of spoilage, such as bulging lids, unusual odors, or mold.
Frequently Asked Questions (FAQs)
Can I add noodles or rice to my beef stew before canning?
No. Adding pasta, rice, or other starches before canning is not recommended. These ingredients can interfere with heat penetration and may lead to unsafe canning conditions. It’s best to add cooked noodles or rice when you reheat the stew.
Can I use frozen vegetables in my canned beef stew?
Yes, you can use frozen vegetables. Thaw them slightly and follow the recipe as directed. Keep in mind that frozen vegetables may release more liquid during processing, so you might want to reduce the amount of broth added. Never use already cooked vegetables, though.
How long does home-canned beef stew last?
Properly canned beef stew, stored in a cool, dark, and dry place, should last for at least one year, and often longer. For best quality, use within one year.
How do I know if my canned beef stew is safe to eat?
Always inspect the jar before opening. The lid should be concave (curved inward) and not flex when pressed. If the lid is bulging or the contents look or smell unusual, do not eat it. When you open the jar, listen for a hiss of air as the vacuum seal breaks. If there’s no vacuum seal, or you have any concerns, discard the stew.
Can I use a smaller pressure canner if I only have a few jars to process?
Yes, you can use a smaller pressure canner, but be sure to follow the manufacturer’s instructions for the amount of water needed and the minimum number of jars required for safe operation. The canner must always be at least partially full of water.
Do I need to sterilize the jars before canning beef stew?
For processing times of 10 minutes or longer, sterilization of jars is not required. Simply wash jars with hot, soapy water and keep them hot until filling.
What if the pressure in my canner drops during processing?
If the pressure drops below the required level during processing, increase the heat immediately to bring it back up. Start the processing time over from the beginning once the correct pressure is reached.
Can I use beef that has been previously frozen?
Yes, you can use beef that has been previously frozen. Thaw it completely in the refrigerator before using. Make sure the beef is still in good condition and doesn’t show any signs of spoilage.
Can I add beans to my beef stew before canning?
Dried beans should be fully cooked before adding them to stew to can. Canned beans are ready to go. Adjusting processing times based on bean type may be needed, so stick to tested recipes!
Can I double or triple a canning recipe for beef stew?
Yes, you can scale up a canning recipe, but it’s crucial to maintain the proper ratios of ingredients and follow the processing times and pressures specified in the recipe. It is always safest to can in smaller batches.
What kind of salt should I use for canning beef stew?
Use canning or pickling salt, which is pure sodium chloride without any additives. Avoid using table salt, which contains iodine and anti-caking agents that can darken the stew and affect its flavor.
Can I adjust the amount of salt or other seasonings in the recipe?
Yes, you can adjust the amount of salt, herbs, and spices to suit your taste. However, it’s important to follow the recommended amount of acidic ingredients like tomatoes or vinegar, as these help to preserve the food.