Best 2 Pressure Canned Stew Meat Recipes
Indulge in the hearty and comforting goodness of Pressure-Canned Stew Meat, a delectable dish that promises convenience and an explosion of flavors. This versatile meat can be transformed into a myriad of delectable meals, from classic stews and curries to quick and easy weeknight dinners. With pressure canning, you can preserve this culinary gem for months, ensuring a ready-to-eat meal whenever hunger strikes. Discover a collection of mouthwatering recipes that showcase the versatility of Pressure-Canned Stew Meat, taking you on a culinary journey filled with rich aromas and unforgettable tastes.
Check out the recipes below so you can choose the best recipe for yourself!
PRESSURE CANNED STEW MEAT
Quart jars of meat, pressure canned and ready for a meal in minutes. I always have some available in my cupboard for quick meals. The addition of the soup, helps create its own flavored gravy.
Provided by Cat..atude
Categories Meat
Time 1h45m
Yield 7 quarts, 21 serving(s)
Number Of Ingredients 3
Steps:
- Fill quart jars with stewing meat.
- add 1/2 tsp salt per jar.
- 1 tbsp of soup per jar.
- Cap and ring each jar.
- Put in canner following pressure canner directions.
- Process 10 pounds pressure for 90 minutes.
- I am at 3000 ft altitude.
Nutrition Facts : Calories 222, Fat 16.9, SaturatedFat 6.8, Cholesterol 57.9, Sodium 103.2, Carbohydrate 0.6, Protein 15.9
HOME CANNED OLD- FASHION BEEF STEW
Make and share this Home Canned Old- Fashion Beef Stew recipe from Food.com.
Provided by michEgan
Categories Stew
Time 2h
Yield 8 pints
Number Of Ingredients 13
Steps:
- In a 4 to 6 quart kettl or dutch oven, brown half the meat at a time in hot shortening. In kettle combine browned meat, 2 cups water, carrots, potatoes, onion, celery, garlic, salt, worcestershire sauce, paprika and pepper. cook covered 15 minutes. Combine flour and 1/2 cups cold water, add to boiling stew mixture. Cook till bubbly. ( Mixture will appear thin before canning).
- Pack into jars, distributing meat, vegetables and gravy evenly and leaving a 1 inch head space. Adjust lids. Process in pressure canner at 10 pounds pints: 75 minutes or Quarts 90 minutes.
- Makes 8 pints.
Tips:
- Choose your stew meat wisely. Look for meat that is labeled "stew meat" or "braising steak." These cuts are typically less tender than other cuts of beef, but they become fall-apart tender when cooked slowly in a liquid.
- Brown the meat before cooking. Browning the meat adds flavor and color to the stew. To brown the meat, heat a large skillet over medium-high heat. Add the meat and cook, stirring occasionally, until it is browned on all sides.
- Use a variety of vegetables in your stew. Vegetables add flavor, texture, and nutrients to the stew. Some good choices for vegetables in stew include potatoes, carrots, celery, onions, and peas.
- Season the stew well. Salt and pepper are essential seasonings for stew, but you can also add other spices and herbs to taste. Some good choices for spices and herbs in stew include garlic, paprika, thyme, and rosemary.
- Cook the stew until the meat is fall-apart tender. This will typically take at least 1 hour and 30 minutes, but it may take longer depending on the type of meat you are using. To check if the meat is tender, insert a fork into it. If the fork goes in easily, the meat is tender.
Conclusion:
Pressure-canned stew meat is a delicious and easy way to preserve meat. It is a great way to use up leftover meat or to save money by buying meat in bulk. Pressure-canned stew meat can be used in a variety of recipes, such as stews, soups, and casseroles. It is also a great addition to a packed lunch or a camping trip.
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