Delicious Beef Stroganoff from a jar. Serve this over a classic egg noodle base (or rice if you wish), with a few of your home-canned veg as sides.
The prep work for canning is also really fast: the entire mixture is raw pack.
This recipe comes from the Ball All New book (2016).
You can reduce the salt, which is just there for seasoning, and add it instead if you wish at the table.
You may wish to double or triple this recipe to get a full canner load: if so, just do your calculations on paper first before proceeding so that you aren’t trying to do mental gymnastics in the thick of things.
Jar size choices: Half-litre (US pint / 16 oz) OR litre (US quart / 32 oz)
Processing method: Pressure canning only
Yield: 2 x litre (US quart) jars
Headspace: 3 cm (1 inch)
Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
Processing time: Half-litres (pints) 75 minutes; litres (quarts) 90 minutes
If you don’t have a pressure canner, you can freeze this in plastic containers or straight-sided jars with no shoulders. (Water-bath canning is not acceptable for safety reasons.)
Beef Stroganoff in a jar
- 1 teaspoon ground black pepper
- 2 teaspoons salt (OR non-bitter, non-clouding salt sub)
- 2 teaspoons thyme dried
- 2 teaspoons parsley dried
- 4 tablespoons tomato paste
- 4 tablespoons Worcestershire sauce
- 2 cloves garlic
- 100 g mushrooms (sliced. 1 cup / 3 oz. Measurements after prep.)
- 150 g onion (chopped. 1 cup / 3 oz. Measurements after prep. 1 medium onion)
- 1 kg stewing beef , such as chuck or round (2 lbs)
- Beef broth (hot)
- In a large bowl or pot, mix everything from the black pepper down to and including the Worcestershire sauce.
- Wash, peel and slice garlic. Add to bowl.
- Wash and slice the mushrooms. Add to bowl.
- Wash, peel and chop the onion. Add to bowl.
- Put a kettle or pot of water on to boil for you to make your beef broth from, if you are using bouillon cubes, powder or liquid. If you're using home-made, start heating it in microwave. Mind the surge when you remove it.
- Trim excess fat off beef. Cut into 5 cm (2 inch) chunks. Add to bowl.
- Using your clean hands or a very sturdy spoon, mix the contents of the bowl.
- Jar size choices: half-litre (1 US pint) or 1 litre (US quart)
- Pack the hot jars firmly (but not overly tightly) with mixture.
- Leave 3 cm (1 inch) headspace.
- Top up the jars with hot beef broth (or even just plain boiling water is fine.)
- Debubble; adjust headspace.
- Wipe jar rims.
- Put lids on.
- Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
- Processing time: half- litre (1 US pint) 75 minutes; 1 litre (US quart) 90 minutes.
See also if applicable: Dial Gauge Pressures.
How to pressure can.
When pressure canning, you must adjust the pressure for your altitude.
For salt substitute, Herbamare Sodium-Free was used.
What is the shelf life of home canned goods?
- As this is a raw pack, there will be shrinkage during processing. Thus they want you to pack the jar “tightly.” But that doesn’t mean squish it down, either.
- To be clear, you don’t heat or pre-cook the mixture before packing it in jars. This is a raw pack. Ball says, “These easy raw pack recipes are an innovative way to create delicious ready-to-eat meals for your pantry all year long. Raw ingredients and seasonings are combined, packed in the jar, and covered with hot broth; all of the cooking takes place right in the jar! Note: To ensure proper pressure and temperature is achieved for safe processing, you must process at least 2 quart or 4 pint jars in the pressure canner at one time.”
- Instead of 2 cloves garlic, you could use 1 teaspoon of minced from a jar.
Ball says, “Transfer contents of quart (litre) jar to saucepan and whisk in 2 tablespoons flour until well combined; 1 tablespoon flour for pint (half-litre) jars. Simmer over medium heat for 10 minutes, stirring often. Remove from heat and stir in a large spoonful of sour cream.”
Instead of simmering in a pot, you could zap in microwave on high for 1 minute, stir, then zap a final 2 minutes. Instead of flour, you could use cornstarch (aka cornflour in the UK.)
It can be tricky to know what to put on the side of a plate of stroganoff. Here’s a few ideas:
- braised cabbage;
- a medley of peas, onion and bacon;
- green beans;
- steamed or roasted broccoli.
Butcher, Meredith L., Ed. The All New Ball Book of Canning and Preserving. New York: Oxmoor House. 2016. Page 275
Serving size: 1 cup (250 ml)
Per 1 cup (250 ml): 234 calories, 751 mg sodium
Note: does not include any possible sodium from the broth. Allow for that in your mind as well if that matters to you, unless you made your own from scratch salt-free
Per 1 cup (250 ml): 234 calories, 170 mg sodium
* Nutrition info provided by https://caloriecount.about.com
Can I cut up a roast and use to can for this recipe?
I was wondering if you could substitute venison or pork for the meat? Thanks in advance. This recipe sounds delicious!!!
I have the Ball canning book you referenced and never even noticed these meal in a jar recipes. Now I want to make them all! I have 4 quarts if the Beef Stroganoff in the canner right now. I’m glad I found your blog post.
It doesn’t say how much broth. I just buy mine in a package and just want to add it to the other ingredients and Im a newbie and this recipe just isn’t making sense to me. Do I fill each jar to a certain height full of ingredients from the bowl and then fill each mason jar up with broth over everything? I just don’t see an amount of broth or understand the ratio. Thanks!
Pack the hot jars firmly (but not overly tightly) with mixture. Then pour hot broth (or even just boiling water) to within 1 inch of the top of the jar. Debubble. When you do, the level of broth will drop. Add a bit more hot broth or boiling water to bring that liquid level back up to within 1 inch of the top of the jar.
The recipe writers seem to just assume that you will make up the broth on the fly as you need it from cubes, powder or liquid, so they don’t give a definite amount.
I usually add the veggies after I open it. Going to make this, so much easier!,,
I dispise mushrooms
Can I leave these out?
I plan on making this with venison this hunting season!
This looks so good. I’m prepping to can it up this afternoon. I’m wondering about stirring in some sour cream when heating it up to serve.
Thank you so much for the recipe!
How dare you list this as American cuisine!
This is as Russian as vodka or cabbage – get your own culture US and back off!
Excellent recipe! I did cut the Worcestershire down to 3 Tbsp though because that is a strong flavor. Thanks for the recipe.
I’m going to be canning this, this year!