Save This Canning Recipe!
HTML-код
- Опубликовано: 15 окт 2024
- #shorts SAVE THIS RECIPE! Diversify your food storage and have ready to eat meals on your shelf with canning! I know pressure canning can be daunting, but I promise it is so easy! Do practice runs with water and after just a few, you will be ready to go. For this canned beef stew recipe, I used quart jars to pack in the vegetables and the meat. You could do mini-meals in pints, and that would change your processing time. Here is the recipe for canned beef stew:
5lbs beef stew meat (lightly browned)
5-6 cups carrots (peeled and diced)
3-4 cups white onions (chopped)
8-10 cups potatoes (peeled and cubed)
1 teaspoon of salt per quart
Boiling water or broth
Start out by browning the meat lightly on each side. You don’t want to cook the meat entirely. If you don’t want to brown the meat, you don’t even have to! I did it for extra flavor. You can raw pack the meat. Put 1tsp of salt into the bottom of each jar. Layer the meat, carrots, potatoes, and onions into the jar. Add boiling water or broth to each jar until 1inch headspace. Get the air bubbles out by using a plastic canning tool to swipe the sides of the jar. Wipe the rim of the jars with vinegar to ensure there is no salt or anything that will inhibit the lid seal. Place in the prepared canner. Allow the pressure canner to vent (steady stream of steam) come out for 10 minutes. Place on the weight rocker according to your elevation. Process pints at 75 minutes and quarts at 90 minutes. Once done, allow the pressure to drop to 0. Remove the weight and wait 2 minutes. Remove the lid away from you and remove your delicious shelf-ready canned beef stew and allow to sit undisturbed for 24 hours. Remove the bands, test the seal, and store in your pantry!
Homemade canned meals are easier than you think. Stack your shelves with shelf-stable meals!
Show your support for the Gubba Homestead and get high quality products at shop.gubbahome...
Follow my journey here on the Homestead
Website - gubbahomestead...
Podcast - gubbahomestead...
Vlogs - / gubbahomestead
Instagram - / gubbahomestead
Facebook - / gubbahomestead
Live Stream gubbatv.com/live
Press & Media inquiries: press@gubbahomestead.com
Partnership & Advertising: partnership@gubbahomestead.com
#homestead #canning
![Oscar Maydon x Fuerza Regida - Tu Boda [Official Video]](http://i.ytimg.com/vi/_ymicn0_GYc/mqdefault.jpg)
I have a cookbook called “Meal In a Jar”. Love it!
By who plz?
Using beef stock will make it taste better
Gubba that looks GREAT. We canned the same way and it was absolutely delicious. Love the all American canner.
43...just got done doing 18 pints of beans and 3 quarts of vegtable beef soup starter...i add barley when i heat up the soup
Love having meals on the shelf for easy dinners!!
Tried this last night as my first attempt at canning. Thanks!
Awesome 👏
Nice. I slow cook the entire beef stew or pot roast first, then can it up. The aroma from just browning the meat has my family wanting it for dinner, lol. So I feed them and can the rest. Doing stuffed green pepper now.
Love this!
Why cook it twice? My meat comes out of the canner soft and shredded.
You are doing unnecessary work. No need to cook it twice. Over cooked meat is never good and usually makes the meat tough and tasteless
looks great!
Question, do we have yo do that last part? (Boil them in a big pot)
Yes you MUST can unless you plan on eating them
Within a few days from the refrigerator.
Why does the water have to be hot that you poured on top? I have been pouring room temperature chicken broth on top? Is that OK? I'm new at this.
It depends, hot jar, hot food, hot water, hot canner. Or cold food, cold jar, cold water, cold canner. Everything the same temperature to prevent canning. She likely did a hot pack which speeds things up a little.
What about getting the air bubbles our? Is that step unimportant? I do it but I can't tell if it even matters.
It is important as it will drop the liquid level in the jar. Liquid must be at 1 inch for proper pressure canning. Too low and it might not seal. This is a short, she may have skipped it for time.
Can I use pork stew meat?
Tes
Hello!!! I love these ideas!!
I don't know where to start, how much money do I need to invest in buying everything you need or if there's an economic way to start…I would also like to know if there are healthy options for breakfasts with egg,ham,sausage or so to take away for lunch please!!!
For a beginner I always suggest water bath canning as you can try it out with equipment you probably already have in your kitchen. You can’t do meat with that method but you can do a lot of things. I recently posted a video of making and canning some salsa without a dedicated canner. You can get a decent pressure canner for around $150us they even make electric canners that are pretty good for small batches. As for your question about eggs and sausage, yes you could do that for sure in a pressure canner. There are many great canning channels that can help you learn. I’ll link a few for you
That 1870’s Homestead
ruclips.net/video/IgI8h68EiU8/видео.htmlsi=mW5ha38Gv6pNEczx
Adaline Zook
ruclips.net/video/sEUqgb2ZzzA/видео.htmlsi=--PrJFIwEFSvE6zJ
Makeitmake
ruclips.net/video/xFEW3yZ42HE/видео.htmlsi=zsSUGkWN4KSZT3Wb
Here is a link to my video about making and canning salsa without a canner.
ruclips.net/video/txmhXHntFwY/видео.htmlsi=kX9rrI1NAM04lQ5p
Research canning
There’s no seasoning or anything, just a little salt 😂😂🤣🤣🤣
So neat how simple this is🙌🏽
Seasoning is required. I’ve done beef stew this way before and it was not very tasty. Bet bland.
It's to be expected with white folks 😔 and by white folks, i mean all whites (except the spanish, french, and the Mediterraneans) Midwestern Americans, Icelandics, English, Irish, Norwegians, rural Russians, and polish rarely use seasonings.
Sadly I've experienced it first hand in rural russia with my male friend. They dont season nothing. They think a tiny pinch of salt is enough.
Can you imagine how good canning could be if they made different flavored jars? For example:
-Tajin-Lime chicken stock
-Adobo pulled pork stew
-Jerk Jamaican beef with all the yummy vegetables in it.
The possibilities are endless. They just really haven't had flavor in their life to know what it taste like, so i cant blame them. Good seasonings are very hard/ almost impossible to get in rural russia.
@@ellaakiyama5670 I guess being racist is nice huh..
just because you can put something in a jar, doesn’t mean it’s safe to can. Canning is science and some things, a lot of something’s, either don’t can well or make the food unsafe. If I’m feeding it to my family, I’m not trying to poison them. I’ll season my food when I make it.
You season it when you reheat it for eating. Putting extra floaty bits into the jars increases the chances that the lids won’t seal properly. The salt is added as a preservative.
What’s the shelf life
Usually 1 year is a good rule of thumb. Some folks choose to use beyond.
By beyond they mean 10-15years. Some say it's great
@@DianaHernandez-sv5yzAs long as the jar is processed and sealed properly it can last many years. Our family has canned my entire life and we have jars from 10,15 years ago that we have just opened and the food is like you bought it fresh today.
I thought you had to add preservatives to make meat shelf stable. Even if you don’t need to, that looks really gross and I would never eat it
Okay so if ww3 or anything major happened just starve then, while others stay prepped and have their supplies.
"It LoOkS rEAllY GrOsS. WhEres mY 5 cOurSe MeAl? I WaNt mCdonAlDs aNd oReOs"
"Okay so perish alex..."
@@ellaakiyama5670 what are you talking about? lolol obviously I would eat it if I had to, but I don’t have to because we’re not in world war three 😂 are you okay???
Salt is a preservative. Pressure canning kills bacteria and seals the jars so it is completely shelf stable when done for the proper time at the proper pressure. Adding extra herbs and spices increases the risk of a bad seal so you season to taste when you reheat it before eating.
It is canned under pressure at a high temperature, above 240 degrees so no preservatives are needed. The jar is air tight.
No, you don't need to add preservatives. Pressure canning makes self stable.
I'm too scared of botulism
If you pressure can for the correct time at the correct pressure you don’t have to worry about it. The bacteria can’t survive those conditions. At my altitude it is 90 minutes at 11 pounds of pressure.
That is why you pressure can.
I boil home canned food for 10 minutes to eliminate botulism risk.
Get the Presto Electric Canner. Great for beginners. No worries with it. Does it all for you (except putting the food in the jars).