Why You’ll Love This Pressure Canned Stew Meat Recipe
When you try this pressure canned stew meat recipe, you’ll quickly discover how convenient and delicious it is.
I love that I can prepare several jars at once, and then have hearty meals ready whenever I need them. The flavors meld beautifully during the canning process, making it taste like it’s been simmering all day.
Plus, it’s perfect for busy weeknights when I don’t have time to cook. Just open a jar, heat it up, and serve! You’ll appreciate having a quick, satisfying meal on hand, and it’s a great way to enjoy quality stew meat year-round.
Ingredients of Pressure Canned Stew Meat
When it comes to whipping up a batch of pressure canned stew meat, having the right ingredients is key. Not only do they need to be delicious, but you want them to work well together to create that rich, comforting flavor we all crave.
This recipe is so straightforward that even if you’re new to canning, you’ll feel like a pro in no time. Just imagine cracking open a jar of tender, flavorful stew meat on a chilly evening—sounds inviting, right?
Here’s what you’ll need to gather for this delightful recipe:
- 4 lbs of stew meat (beef, of course)
- 1 (10 ounce) can of mushroom soup (or celery soup if you prefer)
- 3 1/2 teaspoons of salt
- Quart jars (you’ll need enough to hold the meat)
- Cap and ring for each jar
Now, let’s talk a bit about those ingredients. The stew meat is the star of the show, and you want to pick a good cut—like chuck or round—because it has the right amount of marbling to stay tender during the canning process.
The mushroom soup adds an earthy depth that complements the meat beautifully, but if you’re not on team mushroom, celery soup is a fantastic substitute.
And let’s not forget about the salt; it’s essential for flavoring and preserving. Just keep in mind that if you’re watching your sodium intake, you might want to adjust the amount to suit your taste.
Canning is all about making it work for you, so don’t be afraid to experiment a little!
How to Make Pressure Canned Stew Meat
Making pressure canned stew meat isn’t just about tossing some ingredients together; it’s an experience that brings warmth and comfort to your kitchen. So, let’s immerse ourselves in the how-to, shall we?
First things first, grab 4 lbs of stew meat—beef is the name of the game here. You’ll want to choose a good cut like chuck or round. They’re the culinary equivalent of a warm hug; they’ll stay tender while canning, ensuring you have melt-in-your-mouth goodness when it’s time to enjoy.
Now that you have your meat, it’s time to fill those quart jars. Envision this: you’re carefully packing the jars with your stew meat, making sure to leave a little bit of space at the top. As you fill each jar, sprinkle in 1/2 teaspoon of salt. This little gem is essential; it enhances flavor and helps with preservation.
Then, add 1 tablespoon of your chosen soup—whether it’s the savory mushroom or the bright celery option. It’s like adding a secret ingredient that elevates your stew meat to another level. Once you’ve capped and ringed each jar, it’s time to get serious. Follow your pressure canner instructions and process those jars at 10 pounds of pressure for a solid 90 minutes.
Yes, 90 minutes might sound intimidating, but think of it as a perfect opportunity to kick back, relax, and maybe even enjoy a cup of tea while your kitchen fills with delightful aromas.
After what feels like a small eternity (but really, just 90 minutes), you can finally take a deep breath and let the pressure release. The anticipation is real, right?
Once your jars are cool, you’ll want to check that lovely seal on each one. If they’re sealed properly, you’ll have tender, flavorful stew meat ready to go for those chilly evenings or unexpected guests.
And let’s be honest, who wouldn’t want to crack open a jar of homemade goodness after a long day? Just imagine serving it over some mashed potatoes or in a hearty stew—pure comfort food bliss.
Pressure Canned Stew Meat Substitutions & Variations
While pressure canning stew meat is a fantastic way to preserve flavor and tenderness, don’t hesitate to get creative with your ingredients.
You can swap out the stew meat for chicken or pork for a different taste. Instead of mushroom soup, try a cream of chicken or even a vegetable broth for a lighter option.
Add in your favorite vegetables like carrots or potatoes, or consider herbs like rosemary and thyme for extra flavor. If you like a bit of heat, toss in some diced jalapeños.
Experimenting makes each batch unique and exciting!
What to Serve with Pressure Canned Stew Meat
After exploring the delicious possibilities for variations in pressure canned stew meat, it’s time to think about what to serve alongside this hearty dish.
I love pairing it with creamy mashed potatoes or crusty bread to soak up all that flavorful gravy. A side of roasted vegetables adds a nice touch, too.
If I’m in the mood for something lighter, a simple green salad with a tangy vinaigrette works beautifully.
For a comforting twist, I sometimes serve it over egg noodles.
Each option complements the stew meat perfectly, making for a satisfying and delicious meal. Enjoy!
Additional Tips & Notes
To guarantee your pressure canned stew meat turns out perfectly, it’s vital to follow a few key tips.
First, make sure your jars are sterilized—this step is non-negotiable for food safety.
I like to use a mixture of meat types for added flavor.
Don’t overpack the jars; leave enough headspace to allow for expansion.
It’s also wise to check the seals after processing; any unsealed jars should be refrigerated and used immediately.
Finally, always adjust processing times based on your altitude to guarantee safety and quality.
Trust me, these small details make a big difference in your final product!