Pressure Canning Beef Stew

I didn’t realize when I was learning to can to preserve my garden produce, but the benefits of canning extend to my low sodium diet. One of the most annoying parts of eating low sodium is that every meal needs to be planned in advance. Gone are the days of fast food! Pressure canning helps to bridge the gap and make some preprepared food.

I’ve posted before about what you need to start canning and your first pressure canning test. So without further ado, I give you my low sodium beef stew recipe! This approach front loads the work of cooking and makes for quick, heat and eat meals whenever.

Ingredients:

• 16 pint jars, washed
• 10 cups prepared “Beef Better than Bouillon” or other beef broth, half strength
• 4-5 lbs Beef
• 8 tbs [amazon-product type=”text” text=”Mrs. Dash Salt Free Steak Grilling Seasoning”]B001M074OM[/amazon-product], divided
• 2 medium yellow onions
• 1 bunch of celery
• 1 lbs carrots
• 2 large russet potatoes

Directions:

1. Fill the canner with sufficient canning water. If you have hard water, add a tbs or so of white vinegar. Put on medium-low heat.
2. Put the canning lids in a saucepan covered with water on medium-low heat.
3. Heat the beef broth also on medium-low heat.
4. Trim the beef and cut into 1/2″ to 3/4″ cubes.
5. Weigh the cut beef using a food scale and divide evenly between the pint jars. E.g. if the beef weighs 4 lbs 10 oz, each jars should get 4-5/8oz of meet. Tip: Zero a food scale with an empty jar on top and add meat to reach the target weight. Then swap the jar for an empty and fill again, no re-zeroing necessary.
6. Add 1/2 tsp Mrs Dash Salt Free Steak Grilling Seasoning to each jar.
7. Cut the onions into eighths, and place one eighth in each jar.
8. Chop the celery, and add about 1/4 cup to each jar.
9. Chop the carrots and add about 1/4 cup to each jar.
10. Cube potatoes and place on top, pushing the other ingredients down. All ingredients should be ~1″ below the top of the jars.
11. Steps 11&12 to be completed one jar at a time. Add beef broth up to the 1″ mark, and de-bubble the ingredients. The meat really tends to trap air.
12. Position two piece lids and finger tighten bands, and place in prepared pressure canner following the manufacturers directions.
13. Seal pressure canner and follow manufacturers directions to process the pints at 10 psi for 80 minutes for pints, 90 min if you’ve modified for quarts.

I hope you enjoy my canned beef stew recipe. I sure do!