Early June through October is my home canning season. Throughout the season I will make and can several different flavors of homemade jam, soups & stews, chili, fruits, vegetables, salsa, etc. I enjoy canning and my family enjoys eating all of the goodies throughout the winter season. I make a lot because I share with my daughter’s family, my mother and a few friends.

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Last week my mom, husband and I made Beef Vegetable Stew for the first time. We followed the recipe with instructions from the Ball Blue Book. This recipe is time consuming and it took us almost 2 hours to just chop the onions and slice the carrots & celery. If you’re looking to save money…you can buy a beef roast and cut it into cubes yourself instead of buying pre-cubed beef stew meat. I saved .59 cents a pound by doing it myself.

You will need a pressure canner and basic canning supplies. I purchased a T-fal Pressure Canner from Amazon and really love it. It has all of the safety features that you would want and it’s really easy-to-use. You’ll need basic supplies ie. funnel, ladle, spoon, jar lifter, seal grabber, etc. I also recommend using old kitchen towels when canning as they will get stained up with use.

I followed the Ball Blue Book recipe with the changes noted BELOW the recipe. Read the entire thing to decide which version you want to make. Original version (below) will yield approximately 14 pint size jars or 7 quart size jars.

Home Canning Beef Stew with Vegetables Recipe

4 to 5 lbs. beef stew meat
1 tablespoon vegetable oil
3 quarts cubed potatoes
2 quarts sliced carrots
3 cups chopped celery
3 cups chopped onions
1 1/2 teaspoons salt
1 teaspoon thyme
1/2 teaspoon ground black pepper

Prep: Wash potatoes, carrots and celery under running water, drain. Peel potatoes. Cut potatoes into 1″ cubes to measure 3 quarts of cubed potatoes. Remove stems from carrots and peel. Slice carrots 1/2″ thick; measure 2 quarts sliced carrots. Remove leafy tops and root ends from celery. Slice celery 1/2″ thick; measure 3 cups sliced celery. Peel onions. Chop onions to measure 3 cups chopped onions. Cut beef stew meat into 1″ cubes if you didn’t buy it pre-cubed at the grocery store.

Cook: Brown cubed beef meat in oil in a large pan. Stir in all of the remaining ingredients. I used a large stockpot. Add just enough boiling water to cover. Bring mixture to a boil.

Fill: Pack hot stew into a hot jar leaving 1″ headspace. Remove air bubbles. Clean jar rim. Center lid on jar and adjust band to fingertip tight. Place jar on the rack in a pressure canner containing 2″ of simmering water (180 degrees F). Repeat until all jars are filled.

Process: Place lid on canner and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Put weighted gauge on vent, bring pressure to 10 pounds (psi). Process pint jars for 1 hour 15 minutes, quart jars for 1 hour 30 minutes. Turn off heat, cool canner to zero pressure. After 5 minutes remove lid. Let jars cool 10 minutes in the canner and then remove them. Don’t retighten any bands if loose. Cool jars for 12 hours. Check seals to make sure they properly sealed. Label and store jars in a cool and dry place.

Variation: I reduced the amount of chopped onion to only 1 cup. I then added in 2 cups of mixed vegetables. The mix included green beans, corn, lima beans and peas.  I’m not a big fan of thyme so I substituted that with 1 teaspoon of parsley and a 1/2 teaspoon basil.

Looking for more easy-to-make Home Canning Recipes? You’ll find over 70+ on the blog!!!

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