I watched my grandma and mom can for years. I consider myself a new canner because for the first time I'm doing so alone without my mom's guidance and having lost her a few years ago I can't call her. I'm learning so much from you and feel secure I won't poison my family. Lol
I love watching your beginners shows no matter how much experience I have (or don’t have) - I’m always always always learning (and that includes reminders for best practice). Thank you both!
I love this basic recipe. I prefer to keep everything separate so I get even amounts in my jars. If anyone wants to try to use their pressure canner I can attest to the fact that this is an excellent first meal in a jar recipe.
You taught me how to safe can and now my daughter wants me to teach her! We will can her tomato sauce this summer and will do it safely because of you. Thank you so much for all you do for us.
I’ve been canning for about 50 years. I’ve never tried beef stew but what a great, quick & easy meal to have handy! I did freeze dry leftover beef stew last year. Thank you Jim & Pam for another great video.
I've only been canning for a few years, but have always followed safe practices (except for the 50 lbs of red potatoes that I washed but didn't peel) anyway, I don't like using flour or roux for thickening. I use about 2 tablespoons of cornstarch to a half cup of water, mix well and stir in. It doesn't change the color nor the flavor and thickens quickly.
Thank you, I’m taking your canning class and this goes hand in glove with my progress. You take the fear of doing something wrong and help turn it into confidence that following the process results in success!
Yum. My favorite thing to can. When I open the jars i always add garlic. Love garlic in my stew. I usually make a mixture of beef stock and flour in my shaker jar to thicken the stew. Delicious.
I am new to canning and I love this simple recipe. You gave great instructions and reminders on practicing safety when it comes to canning foods. I hope you will do more recipes like this for those of us who are new to canning. Thanks for the great video and content.
I just had my 74th birthday! It is a wonder that I have lived this long (as I have survived stuffing cooked inside the turkey) and my mother's various methods of canning. I love your scientific explanations of food chemistry ⚗️ 🧪 and the explanations of the implements and machinery that you use. My mother had a pressure cooker blow up with a pile of beans. (And we lived my entire childhood with that stain on the ceiling.) That was my mother's last brave attempt at any kind of pressure cooking. The only one in my family that has ever had the courage to use any kind of pressure cooker or canning was my (lifelong) bachelor brother. And he manage to live to to be 72! (Despite his haphazard methods of food preparation.) I guess God smiled upon him and he somehow managed to escape botulism poisoning.
Clear gel is safe to use when canning and it is a thickener, it's used for example, if you're making and canning apple pie filling. Other things like flour are not safe to use when canning. Clear gel is not the same as sure gel that you used to make jam
Clear gel is used in tested recipes for canning pie fillings which are high acid, but not for anything else. You don't want to thicken low acid foods with it during the canning process because it could interfere with safe heat transfer. Please don't use it for beef stew.
I make chicken soup starter. Broth, celery, carrot and pieces of chicken. More broth than anything else. Then all you have to do is add your noodles after you open your jar. Quick and easy.
My MIL taught me to run the cold water over my canner when I was learning to can. I didn't know any better. Now, I educate myself before I do anything.
@deeT02 Yes, different than pressure canning. My old canner leaked around the lid. New gaskets, nothing helped. I think running the cold water over it warped the kettle.
As always, I learn so much from your videos. I have been canning beef stew following your video lesson from 4 years ago in which you layered in raw meat, then potatoes, carrots, onions, celery and seasoning, and finally filling the jars with beef broth. Is that still a safe, tested recipe? We just moved and I am still unpacking, looking for Ball Blue book. Ended up buying the newest 2023 edition of the USDA Complete Guide to Home Canning!
Helped my mom can as a kid, now at 76 think I will do it again. Still have Moms canner.... Your channels are so encouraging, interesting and downright fun. Thank you both...
Wonderful, wonderful video, Dr Pam! You have gotten me into canning, and I so appreciate it! I’ve been canning tomatoes for years, but nothing else until I found you. Now, I have applesauce and Marmalade in Weck jars, Alaska salmon in Ball jars, Ghee, and numerous other things in my basement! What a wonderful gift your teaching has been! Thank you so much!
I'm an old canner and will be canning this, Miss Rose, because I stopped at the butcher shop and got stew meat the other day, which I froze for later use. I haven't gotten any of your vids for quite a while, so it's very nice to visit with you again 😊 ❤
Thank you for such an informative lesson! I've been water bathing for decades and even bought a pressure canner.... but have been too scared to use it. Your video has given me the courage to can this stew.
I know exactly how you feel when you ran cold water over the canner in earlier years. My early canning days I would prop a wooden spoon to tilt the weight slightly to manually release the steam faster. I’ve come a long way since then.
I started caning a couple years ago. I took a class and have canned my own beef stew. I need to check the recipe against this one. I may try this one next time. I still learned something new by watching your video. Thank you.
Thank you for your video and all the hardwork you both put into this video. I don't move my jars for at least 24 hours though to be sure they are sealed.
So glad I watched this video. I didn't know that it wasn't safe to leave the skins on the potatoes. Last year I canned potatoes with the skins on but haven't eaten them. Can't wait to try this recipe. It will be my first time canning meat. Thank you! I have learned so much from you.
between the usda book , and mostly this channel :) i am now within a few short weeks competent enough to be doing some canning here in Scotland, iv'e done chicken and beef stews, dry pack chicken and beef, and my own venison, Thanks Rose and Jim for the expert guidance.
When I make a basic stew like this, I'll open the jars, then I sometimes add potato flakes, or I'll mash up a small portion of the vegetables. If I have the dry gravy packets then I use those. I've even thrown in some lentils a few times.
I love the USDA recipe “spaghetti sauce without meat” because it doesn’t include any additional acids like lemon juice or citric acid. It’s a pressure canning recipe and makes the most wonderful, simple pasta sauce that is not sour!
You make such wonderful, awesome videos and you're a GREAT teacher. Thank you for all you share with us and teach us. Love and blessings to you and Jim.
Hello Pam 😊. I'm brand new to canning. I live in New Zealand. About beef stew. I have seen your raw beef stew for canning,and now this one. You said no fat is to go in the jar. Does that mean All fat needs to come off the meat? I only have a Crock-Pot instant pot multi cooker. I have canned pineapple and carrots with success,,, but I want to do more. Stews, soups ets. Thank you for all your advice 😊😊.
This looks so good, thank you! I have this canner too, and am going to find out from Presto about switching to using a weighted gauge. I will echo other commentors and ask about the type of stove you are using. I do pressure can on my glass top stove but I've scratched it a little. Would love to set up an outside canning station. Thanks again, Pam and Jim! Nice video.
I’ve seen other videos for canning beef stew where all the veggies and meat go in the jars raw. I would much rather par cook the mixture like you did know and my veggies thoroughly cooked. I love carrots & potatoes and want them to be firm but tender. 🌹❤️🌹
Thank you for doing this channel I learn a lot! I've got a question about the stove outside you are using to Presto 23 qt canner on because that is the canner I have (could not afford the All American kind). Some have said you cannot use the presto on outdoor stoves because it cannot take that much heat produced by them. What type of outside stove do you recommend for the Presto?
Thank you so much. I just made a batch of this stew using your video and the linked recipe. My presto electric holds only 5 quarts, so my question is, can i save the rest of the stew in the refrigerator and can the rest tomorrow?
I was debating on what the best items or variety to have on hand. I think meal starters might be a need? I'm new to canning and have done beans, vegetable mix, soups, chicken, and beef. Next challenge is sweet canning items. I do have a crazy question about canning without a full canner....do they recommend an empty glass jar, water filled jar, or some other things to fill the empty spaces.
If you don't have any beans or something else with the same canning time to fill the space...can WATER. At least the canner is full and there's something in the jar. Water will be a precious commodity in the years to come. Since it will be sterile when the water comes out of the canner it is great to save and use to help cleanse any wounds.
Thank you for this recipe. My favorite beef stew is made without tomatoes which is good because I cannot eat anything in the Nightshade family (tomatoes, potatoes, peppers, sweet and hot, eggplant). If I eat anything that includes those ingredients I am in pain for several days because of inflammation. Now, I am a bit confused. In one of your other programs you half-filled the jars with solids, then fill the jars with liquid. In this program, you added solids almost to the 1" headspace, added liquid, debubbled, more liquid, etc. Does it matter? And, if I can make a suggestion, I was thinking that it might be a good idea to brown the meat, distribute it between the jars, heat the vegetables in hot water or beef stock, fill the jars, etc. In this way you would have an even amount of meat in each jar. Do you think that would work? And while I am at it, last week I pressure canned 13 pints of garbanzo beans, after watching your video, but canned them for only 70 minutes instead of 75, I don't know why. Are they safe to eat or shuld I thow them out and bake another batch?
Hi rose I’m new to this canning world and just starting to pick my canner and I also will purchase a electric canner here’s my question can we can the stew recipes we like to make or is it imprint only to use what you showed us I like to fry the meat in a cast iron skillet and coat the roast in flour cooking on both sides is this ok thank love your channel thanks for all the hard work you put into your viedo content 😊and your husband
You have a video on canning beef stew where you don't pre cook any of it. Do you still do it that too or have you gone just to doing it this way? Thanks.
We like canned tomatoes and tomato sauce in our stew. Can the sauce be used in place of some of the water or broth? Would I need to make any other adjustments to the vegetables to add the tomatoes? Thank you both for all you do!
You can add tomato juice instead. Tomato sauce is too thick. Please the nchfp.uga.edu for making tomatoes and tomato products for more background on the process. Jim
Trying to keep the pressure needle precisely on point is seemingly impossible in the beginning. I have searched for a precise answer as to the microscopic degree to which the needle may sag below the 13 psi line. I notice that the 5, 6, 10, 11 and 15 on the Presto gauge have a wider line indicator allowing a certain amount of play room in which to deviate. I am wondering if you could point to the gauge to visually show the precise point at which the needle is not allowed to sag below the miniscule pressure line for 13 psi.
Pam Im wondeing if you can help me out. I just pressure canned potatoes for the first time in my Presto Canner. These are russets. I followed all the directions. I am at 500 foot elevation and I pressure canned at 11lbs. I used the ball book and unless I read it wrong that is what I thought it said. Secondly do I have to have my gauge tested before using the canner? It is a new canner. I followed all the directions. I must have missed something because I was told that I needed my dial guage tested. It was at zero when I started and the canner was properly vented. I put on the weight that came with the canner. The other vent popped up. The dial rose to the correct pressure and I timed it for 40 minutes. Also I have a read somewhere that you are supposed to lift the jars straight up out of the canner but I can’t do that as I have a range hood that comes down a bit. So I have to slightly tip the jars to get them out of the canner. Hope I’m ok with everything. Looks like they are all sealed even though I only heard a few ping. I wasn’t listening for the pings as I was busy in another part of the house.
What is the name of the gadget you showed and couple of years ago that measured the center of the food you pressured cooked to show it reached the correct pressure? I cannot find it or don't know the name of it to look for. Thank you.
I had major hand surgeries and can no longer lift anything heavy. Unfortunately I sold my All American pressure canner and bought the Nesco. Am I allowed safely canning using the Nesco? Thanks 🥰
As of 4 August, the book pdf can not be downloaded from site...might be because of the problem that caused google sites not to work several weeks ago. They said it should be up in a few weeks or so.
Our jars always seal promptly until now. Two jars didn't seal within a few minutes as is normal for us. We put them in the fridge, leaving overnight. 14 hours after removing from the canner we found that one of those in the fridge is now sealed. Would that one be ok for long-term storage? Or could the cold fridge could have created some kind of false seal which could result in the food becoming harmful?
