Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Pressure canning stewing beef
How to home pressure can stewing beef, following tested USDA methods
Course
Main Course
Cuisine
American
Keyword
Beef
Prep Time
1
hour
hour
Cook Time
1
hour
hour
30
minutes
minutes
Total Time
2
hours
hours
30
minutes
minutes
Servings
1
varies
Calories
186
kcal
Author
Randal Oulton
Ingredients
stewing beef
water
pickling salt
Instructions
Trim off any gristle.
Cut meat into cubes or strips, if it isn't already.
Spray a skillet with cooking spray or heat a small amount of fat or oil in it.
Brown meat in the skillet in batches; transfer browned meat to a covered bowl or pot to keep hot.
Pack meat into half-litre (1 US pint) OR 1 litre (1 US quart) jars.
[Optional]: add ½ teaspoon pickling salt to half-litre (1 US pint) jars; 1 teaspoon of pickling salt to 1 litre (1 US quart) jars.
Leave 3 cm (1 inch) headspace.
Top jars up with a boiling liquid (water from a kettle, meat, stock, or tomato juice) maintaining 3 cm (1 inch) headspace.
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 (US pint) jars for 75 minutes OR 1 litre (US quart) jars for 90 minutes.
Nutrition
Serving:
100
g
|
Calories:
186
kcal
|
Protein:
30.3
g
|
Fat:
6.2
g
|
Saturated Fat:
2.4
g
|
Cholesterol:
89
mg
|
Sodium:
66
mg