Pressure Canning Beef Stew
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- Опубликовано: 16 окт 2024
- See safety note below! Beef Stew is a simple meal in a jar to pressure can. Use your favorite vegetables along with beef chunks and have a supply of these handy meals to use at a moment's notice. Use no thickening agent when canning beef stew. Rather, open the jar, drain the liquid into a pot and stir in 2 Tbsp flour and heat. When thickened, add the remaining contents from the jar and heat through. Delicious!
Safety Note: Several of you have commented on my violating the recommended head space in this video. It is true. While I usually follow USDA guidelines to the letter in our videos, in this one, I slipped back to my usual practice. Headspace is all about physics and because I know physics, and because of over 50 years of canning experience, I know which foods I can pack a bit more of in jars. If you have any doubts about doing this yourself, then don't! The safest way to can is to follow the USDA recommendations.
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Thank you so much for your wisdom and recipes! My husband and I (who are in our mid 70s) found you on RUclips about 3 weeks ago. I had one pressure canner, bought a second one, we have been pressure canning, dehydrating for two weeks. We have been using your recipes. We have almost 200 jars of meals. Our goal is 365 in jars. We’ve been dehydrating and gathering items to proceed with dried meals and sides all sealed in bags. We will be doing meals in a bag! Thank you again for your knowledge and gift of sharing!
Just to let you know I used this recipe and canned my beef stew for the first time! It turned out beautiful. Thank you so much for this informative video! :-):-):-)
That is so good to hear--thank you for sharing.
@@RoseRedHomestead You mentioned that you added 1 tsp of Italian Seasoning but then after you called it Thyme...does it matter which one you use?
@@MeowsTheTime I was wondering the same thing. Did you ever try the recipe and use one or the other?
@@lmullens75 I canned some with the Italian Seasoning but have not tried it yet.
@@MeowsTheTime I use them both, at separate sessions. Both good.
I'm originally from Hawaii, but have lived in Alaska for around 39 years. Nobody canned food where I was from, in Hawaii. It's common in Alaska, but I still was never taught. RUclips has opened up teachers like you, who have helped fill the void in my life with these skills. I've been canning less than a year, and I have built enough food storage for about two years at this point. I wanted to make sure to thank you for providing the education I needed to acquire this valuable skill. Thank you so much!
Dafawty9th: Thank you for writing the very nice complements. We think it is great that you have a two-year supply in less than a year. Jim
@@RoseRedHomestead Thanks, I have made huge additions to my preps in other areas as well. I don't plan on stopping either, I'm having too much fun.
Yes everyone worries at first that the pressure canner will explode and kill them or blow a hole in their roof. I looked at the all american canner -- and older aluminum canners, I figured to make enough pressure to burst that 1/4th inch thick aluminum container, you would need an awful lot more pressure than what is needed for the safety over pressure to activate. So I figured the likely hood of an explosion was unlikely.
I just found my new favorite canning tutorials! You are such a joy to watch! Calming and educational. Thank you
You are so welcome! Thank you for watching.
Thank you Rose Red Homestead, also thank you jim
Previous videos please
Same 🙋🏻♀️
The recipes and instructions are so clear and the recipes are amazing. Have a try at the apple pie filling it a amazing
I pressure canned for the very first time with this recipe 4 weeks ago. Waited a week to try the first one and it was delicious. Doing my second batch of 7 jars now--thank you for sharing.
I am curious how soft the potatoes are? I am thinking the vegetables would be quite soft or even mushy? Thanks for your reply.
@@katerohbock4523 I'd like to know the consistency of potatoes too. Has anyone else responded and I missed the comment?
I can’t find the recipe? Can you share?
@@katerohbock4523red potatoes hold their form better than yellow
You are my new favorite HERO. Your voice is so calming and you know what you’re doing. I canned as a child but I have forgotten so much. I subbed. I will be watching all your videos. Thank you for sharing your knowledge with us.
Wow, thank you! Glad to have you join us.
Q that’s very nice that your husband helps with putting up the vegetables
Yes, my roots are deep in home preparedness also. This lady is a love❤️
iiii⁰
I really like your video presentation, you chit chat while you are filling jars etc. and you give a lot of information. This is much better than some others who have music playing and just a few words flashing up on the screen. Thanks for sharing.
Thank you so much! Glad it was helpful. Thanks for watching.
The person I bought my canner from said I don’t need a weight? Can u confirm? Thx Pam.
@@annemaster5254 I'll take a crack at this one... First off, what kind of canner is it (make and model name or number)? Then find a schematic (detailed drawing) of the canner and see what parts are shown. You should also be able to order a operation manual for your canner. A short answer would be "it sounds kind of suspicious not to need a weight, i am not sure if ANY pressure canner can operate without a weight (unless you are talking about a water bath canner?) Water bath canners are basically just a big pot and there should be two parts, the pot and the lid. Cheers.
@@raincoast9010 thx u. I will look into that!
@@annemaster5254 @rain coast The very old All American canners did not use a weight. They had a petcock instead. You can search for old or antique All American Canners. I have my Mother's AA Canner (from the early 1950's) and my first one (early 1970's) had a petcock also. All my newer AA Canners have weights.
As an Aussie, and a newbie to the pressure canner, I have learned a lot from your videos. Thanks for all you do, and keep them coming :).
Glad to help and glad to have you along on our adventures!
Is this the real Kim shady.? I just ordered an all American.
Scotty Oz hahaha… YEP !!!!!
@@karenshady8129 knew it!!! Fight on my friend!
I am happy to announce that I followed your beef stew recipe a couple of months ago. Today I opened a jar and added a roux as a thickening agent. I must say it was very good. Thank you for sharing. You were my cheerleader and you didn’t even know it. Thanks again. Looking forward to binge watching your channel ❤️👍🏾
Wonderful! You made my day. In high school I was a studious academic while my younger sister was the cheerleader and I always secretly wished I could be one. Thank you!
@@RoseRedHomestead We need both cheerleaders and academics in the world...but I am so grateful you are the academic. You are the mentor I never had... when I was young I wasn't interested in helping mom with canning and grandma lived many States away. You are the treasured grandmother and mom to so many of us. What a wonderful gift you give all of us whose mothers and grandmothers are cheering us on from heaven. Much love and thankfulness!
I absolutely adore this RUclips channel! I’ve been binge watching it since I found it this past August. Your way of teaching has gotten me over my fear of the pressure canner, and I was scared believe me! I had bought one and returned it, bought another and returned it, and bought a 3rd one and gave it way to my daughter because I just couldn’t get over the fear😂. Well I am proud to say I have made so many of your recipes now that my husband is overjoyed! My pantry is quickly filling up, and I am also filling up our freezer with the make and bake meals too. Just this week I have made 28 freezer meals and canned so many quarts and pints of goodness! We are over the moon! So thank you, thank you, thank you, for giving me not only delicious meals, and a quickly filling up pantry, but also for peace of mind knowing we are well on our way to level one!
I think this is my third time watching this! Loved it! This time I am ready to can using your recipe. Thank you Professor RR for always sharing not only your recipes but all the science and tips behind it as well. I appreciate you and Mr. Jim! 👍♥️
Hope you enjoy it! Jars of beef stew are wonderful to have on the shelf for quick meals. Thanks for watching!
I love this recipe too! I noticed in the Ball ‘Complete Book of Home Preserving’ it says to cook the soup first but this looks like a better plan!! Thanks for such a great video. You’re very good at teaching.
@@RoseRedHomestead Ive never seen jars so full ever - is the head space for the broth only? not the ingredients?
I wondered about the head space too. I’ve never seen jars filled this full.
I would love for you to add how long your canned products are shelf stable. Love your videos. You explain everything so well. Thank you for taking the time to produce these videos!!
I'm just getting into this for various reasons. Cost savings, convenience of having something ready when I get home tired after work and for emergency preparedness. I have read a lot about it and watched quite a few videos. I'm happy to see that every time I watch another video that I learn something new. Thanks for the good video.
You are very welcome! So glad you found us. I support you 100% in getting into canning--and you are right. There are lots of very good reasons for doing so. Thanks for watching.
Same for me. I considered buying MREs... they have 10 year shelf life (though I ate a “beans and weiners” MRE in S. Korea in 1993 that was packed in 1968, and it was edible.) * Holy Spirit told me not to go that route. * So, I did some math... and realized that canning is cheaper. And, when they go following up on deliveries of survival food, when the engineered famine begins, they won’t have addresses for home canners. ** Was a prophecy about 12 years ago: one day, when food is short, MSM will blame “preppers” for part of the shortage, and those who failed to prepare will support a gov move to seize all that food. *** So, canning is the lowest profile prepping move to establish a food supply. But, if forced to flee... bottles are heavier and subject to breaking.
Rose - I wanted to thank you for sharing all your experience with us.
Today, I pressure canned for the very first time at 59 years old, using this recipe, which I've probably watched 5 times. At least one of the jars leaked into the canner. Because of the knowledge you've shared, I am almost 100% certain it was an issue of not enough head space. So we will be having stew for dinner tomorrow!
Thank you again for your generosity and clear explanations. You are an excellent instructor! 🧡🌹
I agree I will be buying my first pressure canner this weekend. Excited and nervous.
@@christinas907
Don’t be nervous…. It’s pretty easy but very time consuming. I’ve done 14 quarts of carrots and 5 quarts of ground beef. I had 18 pounds of carrots to wash & peel, then slice them up. I think next time I’ll only do half the amount. But the hardest part was trying to keep the ground beef at 11 pounds psi for 90 minutes !! It was difficult to regulate and I have a gas stove, which should be easier. Plus if it goes BELOW the required pressure, you have to start the timing over again once you reach the required pressure. Thankfully, mine never went below but did go over a tinge. With practice I hope to find it easier. Happy canning and thanks to Pam for her great instruction !! 😊
@@Pmwalls46 thank you very much for your kind words and help😊 Unfortunately I have not been able to get canner due to health issues. Wish you the best in your adventure.
@@christinas907
So sorry to hear that Christina. Perhaps you’ll be able to get one soon. Take care of yourself first though. 😊
@@Pmwalls46 thank you
Thank you for this detailed demonstration! I canned this beef stew at the end of 2020. My nephew came to visit over Christmas. He's a picky eater. We had this one evening for dinner. I thickened it with a little cornstarch and served it over noodles. He loved it, and even requested it again a few days later. I live alone and love having these complete meals on my shelf. I've found that it's easier and less messy to add the seasonings farther down in the jar.
Love that story of your nephew! It is great to have complete meals ready to go! Thanks for wharing.
@@RoseRedHomestead I just purchased a new presto pressure canner. Can I season all of the meat first, and then add it to the jars?? I’ve always seen folks just add the seasonings after the fact and was wondering if there was a specific reason for that or just a time saver? Thank you Miss Rose Red! I’ve learned sooooo much watching you!
I add my seasonings after the meat but before the vegetables. I do find it helps.
How long is this stew shelf safe, please?
Rainy day hereI, I find myself coming back to this show. I decided to leave a comment on how much I love Every Moment spent with you. Only to see my comment from last year. Blessing Keep coming, Thank You.
I have just found your channel recently, but have learned so much. I wish I had found you sooner. I now feel much more confident in pressure canning, and I know the food will be safe! Thank you so much for your time.
You are so welcome! thanks for your comment.
Awesome as always. I love how you include all of the common challenges, such as glass measuring cups, not giving a dripless pour, making a bit of a mess.. You've helped me see that we all have a common thread. Blessings.
I just canned some beef stew a week or so ago but substituted peas for the celery because I'm not fond of cooked celery much. I opened a jar last night for dinner to see if it was a keeper and it was! Oh my how delicious!!!
Did you use fresh or frozen peas?
I want to peas in mine but worried they will turn to mush
@mrs.bissonnette7498 I'm sorry I didn't see your question earlier! I used frozen peas in mine and they turned out fine.
@hoestacyhad2go I used frozen peas and they definitely did not turn to mush.
I am currently waitjng for my canner to finish up 7 pints of taco meat. I want to make stew next.My husband gets hkme from work at 3:45 and I dont get home until almost 7. Havjng food prepped makes it easy for him to heat up a hot healthy meal when he gets home.Your videos are wonderful, thank you!!
That is fantastic! Good for you. We are so glad that our videos are useful for you.
My partner in crime and I just started to do pressure canning, and we love your channel. She considers you a kindred spirit. We have learned a lot as newbies from you, and have made some of your recopies. We will be doing this and another this weekend. Thanks for making learning so enjoyable!
You are so welcome. We are so glad to help--keep up the good work!
First, thank you lovely Rose for your wealth of information. I value and trust you completely when it comes to canning. I was shocked and a little concerned when I saw you packing your jars so high and worried about the outcome, but I trust your judgement and did the same. I filled my jars to the rim and filled them with broth to the 1" headspace as you instructed. After canning, I noticed some siphoning...actually a lot of broth was in my canner and upon removing the jars, I noticed none were sealed. I thought I would have to freeze the jars, because I processed 7 quarts. However, in the back of my mind, something told me that it would be okay, because Rose is a good teacher. So, I took my dogs for a walk and as I left our property, I heard my hubby yell out the door, "They're sealing!". I couldn't be more happier! By the time I returned home, every one of them had sealed! You are the best Rose! Thank you so much for your valuable information. Today, I learned that it's okay to be above the headspace, so long as the liquid is not.
Years ago as a young man I drew a Black Bear permit and I harvested an animal while hunting with my Dad in upper Michigan. After debating how to utilize the animal we decide to pressure can the majority of it. The recipe was similar to this if I remember correctly. I remember seasoning packets being used and the meat and veggies you would eat tasted essentially like a beef pot roast. It was really good. Thanks for the video.
I think of you every time I pull a jar out of my canner (six months into canning). I cannot thank you enough for all your video's and the information you share on the world wide web.
This was so clear and easy to follow. I just picked up my new Presto 23qt. canner and my Revised Ball Canning Book also arrived so I’m ready to begin a new adventure. I canned with my mother about 60 years ago, but didn’t remember any details in the proper directions to have a positive out come.
I truly value your wisdom and desire to be exact in your methods.
We your community of trusted followers thank you for teaching us.
Can this be done in a digital canner? I really want to start canning
@@dcoco2011 Yes. The Nesco and/or Presto digitals.
I just had my own pressure canned beef stew today. It is the perfect meal in a jar. Tonight I pressure canned frozen mixed vegetables, heavy on the corn. I got 5 quarts from the bags. It is such a relief to have them "saved" from a power outage. Keep up the good work!
I’m glad you show us each step several times. It helps it sink in. Thank you 🙏❤️🇺🇸
Exactly what I was thinking!
I can't wait to try this! My sister and I purchased a cow this year and split it in half, WOW I got 278 lbs of beef! At least now, thanks to you I have several options on how to preserve it. Your channel has been such a blessing to me and my family. Many thanks.
You have such an assortment of wonderful videos, all of which inspire me to do them all. I have been canning for two years and I have canned beans, ground beef, chunk beef, tomatoes, etc. but I haven't done soups yet. I want to do all of your soups and yes it can be a great time saver. You are such a great teacher and explain everthing so well. Thank you for your teaching.
You are very welcome. Thank you for your kind words. We are always happy when our videos are useful to people!
Esperanza Sustaita
If you haven’t tried RoseRed’s Clam Chowder Base, I highly recommend it. I’ve since adapted it to make Lobster Bisque Base too. It got me started experimenting with different types of “base” soups. Corn and potato, tomato bisque, etc.
she usually does a great job. but this video is full of errors in canning. she over packed the jars. when the raw meat exudes its juices, good chance these jars will not stay sealed.
First of all, thank you for sharing your wisdom. I came to canning later in life. I have learned a lot from you. I love having jars of food on the shelf just ready to go. I canned your stew recipe last year. I'm back to do it again. It's so delicious and convenient this way! I appreciate you so much!❤
Since you have already made this beef stew, May I ask you what type of potatoes you used and what was their texture like? Thank you.
Home canned beef stew is a staple at my homestead. I do pints (for home) & half pints (for work). I also do chicken pot pie filling the same way.
I love the work size jar idea--I am going to do that! The pot pie filling also sounds great. Thanks for sharing.
Ohhh..the pot pie idea is wonderful. Im going to give it a try!
Not sure if you will see this or not a year later, but how do you do the Pot pie recipe? I love making that but never thought of canning it???
Thanks for letting me know 1/2 pints work. I’m one person. 😋
@@starrstylist7441 I imagine it’s similar. Cubed chicken, potatoes, carrots, celery, and your favorite seasoning. No thickener, you would need to add after opening just like Pam said in the beginning of this video by using the juice. You could reference her video on raw pack chicken, it would be very similar. Use chicken broth instead of beef. Sounds like a serious time saver for pot pies or chicken and biscuits. Excellent idea!
I am so grateful for your easy instructions, like your talking to a friend (without all the technical terms and wording) I did a batch of hamburger last week and I didnt out enough broth in each jar, so I'll be more careful next time to do more de-bubbling. I'm gonna try beef stew...I'm so excited to try more pressure canning with my Nesco canner!
Excellent video. I have been canning beef stew for 50+ years; my recipe is flip-flopped from yours. I use 1/4th meat, 3/4 vegetables! Similar spices. Wonderful tutorial for beginning canners.
Thank you for your fantastic video. We just started pressure canning in Scotland, 3 lots are done in 3 days so far. We had to try every single one of them and oh my, everything turned out to be amazing. Today I made lamb stew, the next one will be your very meaty beef stew for sure. So happy to learn from the masters who already do this for many years. And so happy that we have a place now in the UK where we can buy pressure canner, too. Indeed as you said it is mega exciting to see the jars when we take them out from the pressure canner. And in the morning when they cooked down too.
That is fantastic that you can pressure can in Scotland. let us know how you progress. Jim
I love canning beef stew! It's so quick and easy.
I have found that I don't need to add any thickening agent when heating up the stew. Just dump it all into a pot and let it simmer for a few minutes. The starch from the potatoes will thicken up beautifully.
Mine doesn't do that, darn it! I stays soupy, so I do add a bit of flour. I am glad yours works that way! Thanks for your comments.
Add potato flakes to thicken, works well for me
Does anyone know the shelf life on these?
I’m so glad you answered my question!!! I was wondering why no one adds flour, thinking it must be so thin….. I’ve been waiting, and waiting for someone to explain that!
Awesome video, and thank you so much for taking the time to share and teach us.
This idea is great, Pam! Thank you! Today, I went and bought a huge roast to cut up into chunks and make beef stew like this. What a great idea! Will work on that tomorrow. Totally, enjoying your channel! Thanks again. A new favorite channel, that's for sure! 😊 🇨🇦
Taste test results!!! Shortly after I saw this video (about 4-5 months ago), I canned 21 quarts and today (11/19/22) we had our first jar. It is amazing and I will be gathering supplies to make more because the 20 quarts in the pantry will not last very long. Thanks Pam and Jim so much!
iaindoingit: Sounds good. Let us know the results. Jim
This is wonderful. I am new to canning at 63 yrs young. You do a wonderful job! I like your videos the best. Thank you for taking the time to teach all of us your wisdom. 😊
You are so welcome! I love it that you are adventurous enough to start something new--never stop doing that!
I did it!! With your help in this video I canned my first batch ever of beef stew! I have learned so much from your videos. I overcame my fear of the pressure canner and the results were beautiful and tasty! Thank You!!!
I stumbled upon your channel and have to say you are my favorite. In all honesty, with age comes wisdom. I trust your methods more than I do a younger person teaching. I have canned before and really love your channel. Thank you both for your hard work.
Wow, thank you! We appreciate that.
I’m so enjoying your scientific approach, along with a good round of common sense. Numbers don’t lie! Thank you for educating us all so well.
Thanks for this video! I'm a newbie at 66 years old and appreciate the advice and experience of someone who has been canning for 50 years! I can't wait to binge-watch more of your videos. Are you surprised at the renewed interest in food preservation over the past few months? My question is about the texture of cold vs. hot pack beef. I've heard that the texture of chicken is better when hot packing. Do you find there is a difference with beef?
Good for you! I am thrilled at the resurgence of many of the traditional homemaking arts. I don't ever hot pack chicken or beef, so I really don't know. The texture of the raw pack meat has always tasted just fine to us. Thanks for your question.
I'm new to the pressure canning also...at 61...lol proof that you CAN teach an old dog new tricks! Good luck!
I have canned (not a lot but a few different methods) and have processed both hot and raw pack. I find the hot pack seems a little overcooked to me ... could be other reasons though. But I’ve always been pleased with raw pack and hot having a overcooked texture.
I just started canning two months ago and I’m 61. Wish I’d done this a lot sooner. Thank you for all the great videos!
@@barbaramccullough604 I wish I had started sooner too!
Madam, you have truly inspired me to get involved with canning! I recall Mother doing just as you and have for some time had interest but with many reservations. I am a 68 year old male that is about to embark on a new (for me atleast) venture... Thank you for taking the time to educate and post this video.
You are so very welcome. We truly appreciate all the people in our community that are new to canning. This is a very supportive group and we also have lots of experts here who share and support beginners. Glad to have you a member of our community.
So delighted to have found your videos. I put them in a queue and listen to them over and over again since I am frequently doing things while listening. They are very informative and calming as well. So detailed and well done. The topics are so vast as well. Thank you.
thank you so much! We are glad to hear they are useful for you.
Thank you for sharing your wealth of knowledge. I never tire of learning about how you prep your canning items.
Thank you & Jim so much for your hard work! I helped my mom can as a youngster & have made preserves & frozen some vegetables, but never pressure canned.
I have been watching you for several weeks and have bought a Dehydrator, ordered my own pressure canner & looking forward to getting started tomorrow! (I'm reviewing your videos today in preparation!) Thanks again!😊
You are very welcome and that id very exciting!
I have always kept the food and the liquid below the 1” headspace. I love how you filled the jars with food!
I am glad to see this too! I didn’t know you could do that 😊. Looks like the 1/2” measure is with the liquid.
Did my inaugural batch a few weeks ago filled them like this and had quite a bit of siphoning..the seal is good but afraid to eat it...don't think I will fill mine this much again..
I’m kind of amazed at how full you filled the jars. I’ve always read to leave an inch head space.
It depends upon what the food is actually. I do try to leave at least a half inch in Ball jars--more when I use Weck jars. In this video the veggies were almost to the top, but the liquid was a good inch below the top, so I knew it would be OK.
My mom stuffed her veggies as well, but the liquid would be below the line.
So it’s ok if the veggies are to the top not covered w/ the broth? I’m just learning and love your videos. I feel I can trust you! Ty!
@@RoseRedHomestead So it’s ok if the veggies are to the top and not covered w/ the broth? I’m just learning and love your videos. I feel I can trust you! Ty!
@@honeytoone8610 Yes it is. They may discolor a bit, but they are safe to eay.
Love your videos! I too am a native and live in the beautiful state of Colorado! Watched grandmas can growing up and certainly enjoyed all of their hard work, helped when I could. Just started this year canning on my own so I really appreciate the instruction you give! Also have a Presto like yours so that helps as well! I was so intimidated until I watched your videos! No longer! Have made so many wonderful things in jars for the winter! :) Thanks so much for all of your help!
That is awesome! We live on the Colorado Plateau, which stretches across four states. We live in Southern Utah near Zion National Park. Thank you for watching.
You are such a joy to watch, giving intelligent straight forward professional instructions on so many things I love to can, amazing how much I learn with each watched video. God bless you & Jim both.
Thank you so much!
I prefer this method over the recipe in my Ball book … precooking the meat, heating everything up in one big pot … trying to get the proportions equally distributed. I trust your process.
I enjoyed your video. I like it when the end product is shown. I want to make some beef stew this week. I will use your method. I got scary about how high the vegetables were, but I read your comment to another viewer. I felt the vegetables would drop because the everything would shrink in the jar as it cooked. I am enlighten.
Thank you! I'm glad you got un-scared! Thanks for your comments and for watching.
My mom canned everything when I was young, but stopped when I was around 12 due to she started working. She used to make and can the best veggie beef soup ever and I have missed thatso much, but couldn't find her recipe. My mom has Alzheimer's so asking her was not an option. My aunt and I both quilt and can and we are always sending each other pics of the fruits of our labors. I had told my aunt that I would give about anything to have my moms recipe for her beef soup that she used to can and to my delight she told me that my other aunt has it and she would get it for me. My friend and I made/canned 16 quarts the other day and it is just as amazing as I had remembered!
So many things wish I could ask my mom how she did ___, but I am not able to which makes me very thankful for your sharing your knowledge on here. Thanks so much!
So glad you were able to get the recipe. That is wonderful.
Please share your recipe!
Looks delicious! I thought the jars were way too full but I guess it worked out
Thanks for the great vid. I like this method better than 1) frozen food and 2) buying lots of canned food from the grocery. I'll give this a try.
Your videos are so helpful ! It’s like having a canning buddy right in the kitchen with me. 🙏 Thankyou !
You are so welcome!
I know its timely to put together a video, but I want to thank you for putting together this one. I am a newbie to canning and I had been fearing using my canner, but I figured oh heck, just do it. So I watched some of your videos, and listened intently to you words and tips and advise and I did it. I made 7 jars of beef stew like you made here, and I also did 6 jars of carrots. Oh my goodness !!! ... my husband and I tasted one of those jars of stew today and it was so tasty and tender. I only used pint jars for this session, but I'll definately be doing this again but in the larger jars. Pint jars are fine for just one person, but you can't go back for seconds. So large jars from now on for this beef stew. Thank you again for making this video and for giving me the confidence to just go for it, and try out my pressure cooker. Thank you & God Bless !!! ~
fm: Suzanne W.
Hi, I'm a newbie. Does it weaken the jas when banging on counter? Just wondering. I've listened to others. You are a beauitful woman! Love your videos. God bless you.
Not at all--I've never broken a jar that way. But I always have a cloth underneath. Thanks for watching and welcome to the world of canning!
I wondered the same thing about banging those jar bottoms on a hard surface. I was taught to pick them up and use the palm of your hand.
I used a butter knife also to debubble for years. My DIL had the idea of using a chop stick. It works great and doesn't displace the food in the jars as much. I have been using a chop stick for my canning debubbler now, it is so much faster and easier.
Wish I could post a picture of my first ever pressure canning. Six beautiful quarts of beef stew. Thank you so much for teaching such a wonderful skill!!!
Way to go! I bet you could post it to their Facebook page.
I'm glad your husband helps cutting up the meat. My husband helps too. I can just taste your beef stew now. I don't salt when using bouillon, that's enough salt added. Also, celery makes it taste salty too. Great video! 👍❤💕
For some reason, the USDA doesn't include celery in any of its recipes that I can find. However, I often slip it in anyway! Thanks for watching.
This comment is sexist.
I just put 6 quarts of beef stew in the pressure canner. Used your recipe and followed your instructions. Thank you so much.
Wonderful video for this newbie to canning. Lovely, soothing voice, as if you were in my kitchen showing me how to do things
Thank you for sharing
How kind of you! Thank you. It always love it when we help people who are new to canning!
Excellent video. You have pushed away my fears of canning again after years of being lazy.. I appreciate your knowledge and skill in safe canning. This recipe reminds me of my granny's canning. Thanks again.
Love your videos! Incredibly easy and informative 👌
I just found my new favorite canning tutorials. I just ordered myself a pressure cooker this morning and should have it by Friday. I have been canning for years, but only with a water bath. Thank you for sharing your valuable knowledge.
Wonderful! That is so great that you are expanding you experience.
Excellent. I’ll have to try this. Thank you.
You are welcome! Thank you for watching.
Just found your channel (June 2022) and I'm hooked! My pressure canner arrives tomorrow and I can't wait to start canning. Beef stew is going to be the first thing I attempt and will follow your guidance. Love your attitude, your expertise and your videos! Looking forward to many canning experiences to come!
Connie: Thanks for finding our channel. You sound excited about your new canner. Let us know how your canning goes after you get started. Jim
I love stew and soups in a jar! So convenient and delish!
Us too!
Thank you for this video. I am canning my first batch of stew today and you are my go to resource for safe canning.
I wonder if you have ever tried just seasoning your broth until it tastes exactly how you would like, and then you don't have to sprinkle seasonings into each jar. If you have leftovers, you could freeze that too until you might use it to make gravy, or make some beef stew from scratch, or maybe use as your liquid when you cook a roast. Just a thought.
My husband and I made 7 quarts of beef stew this afternoon...thank you! That was quite easy.
That is awesome!
Thank you this is a great video... Amazing how easy it is to do this... I will definitely be trying your method.
Glad it was helpful! It makes us very happy when our videos are useful for people. Thanks for watching.
I love watching your videos. I have canned for many years but you have taught me so much. It has broadened the variety of things I can. I was so excited to see your outside canning station as I moved a couple years ago and the stove in the kitchen here couldn't be used for my canners. When my daughter asked what I wanted for my birthday last year I told her about this stove. I really went to work canning. Thanks for everything.
Thank you very much 💕! I have never canned anything other than fish but this looks awesome, I must try!
I hope you will enjoy the experience. It is very easy and very delicious! Thanks for your comment and for watching.
Thank you for this awesome video tutorial. I find it interesting how you pack the meat tightly and use less than an inch of headspace - just about every other tutorial and the manual that came with the Presto say otherwise. Like you though, I also packed the meat tightly and just about to the top (not touching lids though) and they all sealed just fine.
Just found ur video and I enjoyed watching it with my husband as we just got a canner and will soon begin canning as much of our foods as possible, what foods do you recommend that we can first, oh and we're both new to food preservation? Thank you.
Good luck!! Home canning is a wonderful activity. Thanks for watching.
I just finished canning chicken which is so easy. Pinto beans are easy too
I tried this receipe for canned beef stew. It turned out wonderfully! We love it. Added mushrooms. Getting ready to do another batch.
Im impress by your inovation maam its such and good idea by way helping others on your home made stew. By the way how much do you sell it per bottle?
Thank you for watching. We don't sell anything--it is all for our family's use.
I love your channel. Because of your background I trust your methods. I know the research on canning after World War II hasn’t been much. In the ball book they recommend cooking everything a little including the meat and to leave space for a lot of liquid. Has these been proven not to be necessary? My aunt never had a pressure canner. When she would do corn she added a small wedge of tomato to the top of the corn. Thanks for all you do.
If I did this I would just eat them all within a week.
I wouldn't blame you one bit! They are delicious. Thanks for watching!
That was a good reply and also TRUE !
Pam, Thank you for your hard work and wonderful videos. You have given me the courage to try using my pressure canner again. Is there a place where I can copy your recipes down so I can gather all the ingredients while at the store and keep the recipes in my canning file? I appreciate how much time you must spend doing all this. You are a blessing to so many of us who didn't have this example growing up.
We appreciate your comments and hope watching our videos will continue to give the courage that you need to pressure can more and more foods. Please let us know your results as you continue. You can get the recipe as she speaks it in the video. Thanks, Jim
I’ve watched a lot of your videos and have enjoyed them all. You explained everything so well step by step. I’m fairly new at canning, so I pay special attention to details. I notice you don’t leave any head space at all in your jars. Both your meat and veggies are raw, so they will generate a lot of liquid. Yet you put a lot of broth in your stew, and the veggies at up at the brim of jar. Won’t the contents leak out jeopardizing the seal?
That is a good observation. You should always follow the USDA guidelines of leaving about an inch of head space. I am afraid that sometimes my long years of experience show because I know about how much headspace I can get by with depending on the food. I am trying to remember to model the USDA guidelines! Thanks for watching.
Glad you mentioned what you do with the liquid from the jar when you’re ready to eat.
Hi Rose I enjoy your videos, Question, I noticed when you did the first jars seasonings you said Italian Seasoning then the rest you said Thyme, which one is it? Thank you!
Oh! I didn't realize I did that. I used Italian. Thanks for catching that.
Want to try this. Thank you for teaching a city gal. Had no exposure to farms or any other food preps. I did however as a teenager help my Mother can a number of fruits and veggies. Soo soo many years ago but I still remember as though it were yesterday. Never canned meats though. Thanks for showing me it can be done.
Just made my first 7 quarts of stew today. I used london broil meat. Well, one jar didn't seal so we decided to "try it"....Long story short, the veggies were a bit soft and the meat was tender but DRY! I think I should have used a chuck roast. I will try to turn it into beef hash and add some fat and make patty's for breakfast. Any suggestions are appreciated! (If all else fails, we do have three little dogs, lol)
I’m not a big meat eater lol
I could probably use half the beef and love the veggies. It’s always a good idea to can I have been lazy I have two freezers that need to be worked and canned
❤❤❤I love how she makes it safe by relying on science and exact chemistry!!!!
I would have done 1/2 lbs of beef per jar & got 14 jars.....with more veges....just me...thanks
Just made two more batches over the past couple of days--one with 3/4 lb and one with 1/2 lb. It was all delicious! Thanks for watching.
Is 1/2 lb enough meat for two people (my husband loves meat lol)?
Easier way to do this is add the spices to the bowl of meat and stir it to combine. Thank you for all of your tips, they are all so helpful.
Do you have to have raw beef for this recipe? Would everything else remain the same, processing time, etc. if cooked beef is used? I have been saving up beef leftovers in the freezer and am thinking to use this recipe to use them up.
You can certainly try it. The reason to use raw beef is so that the meat won't get overcooked.
Beautiful! I could watch you all day! Thanks for wonderful videos!
I've seen multiple videos on pressure canning and I'm.curious why so many people set their canner up outside? I'm a novice, just curious.
We do that because my stove top is induction and will not work with my aluminum canner. Another reason for lots of folks is because for many people, canning season is in the summer and it can really heat up a kitchen.
When you can quite a bit it gets hot so outside area is usually nice and comfortable
Odor
Oh I love your preps!
I have a question for you and I truly hope that I can get your response SOON. I’m in the process NOW of Putting up my butter, I’m using real butter grass fed. Hot pint jars straight from my oven, and my lids are hot in my small sauce pan.
Butter is 130 degree! Keep shaking until solid .
They are saying keep up to 5 years?
I’m asking you because I have chosen you to be the One That we truly trust and appreciate your videos on your canning!🙏💜
Pam, I canned this today and it is SO good!! I used better than bouillon because I didnt have beef stock and I added a small bay leaf to each jar. It tastes just like my regular beef stew and it took no more than 10 mins to thicken and heat up. My grown daughter is thrilled. She craves her Momma's stew and now she can have it whenever she wants. I now have a dozen meals in just a little more time than it takes to make one pot if stew. So, thank you!! 😘
Sounds great!
Thanks so much for these recipes. I canned up several quarts of this beef stew and it’s great.
I only trust your advice for canning. You and Jim are great. Thank you so much.
I was proud of myself yesterday canning beef stew. However, out of 7 quarts, 4 sealed. I tried to follow your recipe from memory, but something went wrong! I know I was getting tired and it was getting late. I probably got careless, but I thought I had wiped the rims clean with vinegar. Well, at least I know what we will be having for supper tonight and the next and ... However, I did have very good luck with my chicken vegetable soup the day before! I really enjoy watching you!
Oh dear. I am sorry that happened to you. Glad the soup went well.
Finally got a pressure canner! I'm rewatching lots of your videos so I can get started. We scored over 100 used qt jars that I have to scrub & wash (I don't have a dw, I AM the dw but they need scrubbed before washing). We did buy some new pint jars but I want to make chicken soup & beef stew in larger jars like you did this. I'm trying to not get overwhelmed at the thought of beginning. I have a small crowded kitchen & house so it will take a lot of preparing to get started but food isn't getting any cheaper.
Thanks for your fabulous videos! You are both so inspiring! Many Blessings from Deborah in West Virginia!
Explained so easily. I’ve had jars well over 6 months and all the other channels made it so overwhelming… just ordered meat to can with!!