Home canning beef stew is a great way to fill up your prepper pantry. Pressure canning is the only safe way to can low-acid foods like beef stew, and it’s easy to do with the right equipment.
The first step to pressure canning beef stew is to prepare the stew. Start by browning the beef in a skillet with some oil, then add in diced onions, carrots, celery, and potatoes. Once the vegetables are softened, add in some tomato paste, garlic, and herbs of your choice. Finally, pour in some beef broth and simmer until the stew is cooked through.
Once the stew is ready, it’s time to start canning. You’ll need a pressure canner, which is a large pot with a lid that seals tightly. Place the canner on the stove and fill it with enough water to cover the jars of stew. Place the jars of stew in the canner and make sure the lid is securely fastened. Heat the canner on high until steam begins to escape from the vent pipe. Once the steam is escaping steadily, reduce the heat and set a timer for 75 minutes.
When the timer goes off, turn off the heat and let the canner cool down until it’s safe to open. Once it’s cooled, open the lid and remove the jars of beef stew. Let them cool completely before storing them in a cool, dry place. Home canned beef stew will last up to a year in your prepper pantry, providing you with a delicious meal when you need it most.
Pressure canning beef stew is an easy way to fill up your prepper pantry with nutritious meals that will last for months. With the right equipment and a little bit of time, you can have delicious beef stew ready for any emergency situation.