Beef Stroganoff Canning Recipe

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savour the deliciousness of beef stroganoff with our easy canning formula . This repast in a jar is ready to heat and eat , bring home the bacon a tasty , hassle - free dinner party selection straight from your buttery .

bitch stroganoff is a beloved classic that brings affectionateness and consolation to the dinner table with its fertile flavor and tender chunks of beef . Traditionally made with sautéed beef , mushrooms , and a flavorful sauce , this ravisher is perfect for snug meal . But what if you could savor this hearty best-loved anytime , without the hassle of last - minute grooming ?

Mason jars of home canned beef stroganoff on a table.

In this blog post , I ’ll be sharing a convenient and delicious beef stroganoff canning formula . By put up this meal in a jolt , you may have a homemade dinner ready to go in your pantry . It ’s perfect for busy weeknights or when you lust a comforting repast .

This is a great canning recipe that is both promiscuous to preserve and easy to wait on . This post will take the air you through the stone’s throw of preparing , canning , and serving this saporous dish , with option for both a traditional and a creamy adaptation .

About the Ingredients

To make a rich and saporous beef stroganoff that can be safely insistence give notice , you ’ll need the following ingredients :

Beef Broth or Stock

For the base of your stroganoff , you’re able to employ either homemade or stock - purchase squawk broth or beef cattle broth . If you opt for homemade , consider simmer roast boeuf bones with vegetables like onions , carrots , and Apium graveolens dulce . This operation not only extracts the maximum flavor but also ensures a wholesome , additive - free broth . I suggest preparing a day in advancement and refrigerating it overnight . This set aside the fat to solidify on the aerofoil , making it well-situated to skim off before reheat . To make your own kick stock , check out this formula forCanning Beef Stockand skip the canning part .

For convenience , entrepot - bought options are also acceptable . When choosing a commercial broth or stock , go for constitutive and depleted - sodium mixed bag with minimal additives . If the broth you choose is particularly in high spirits in sodium , you may miss extra salt and adjust the flavourer to taste when assist .

You ’ll need approximately 4 cup or 2 dry quart of beef broth for this recipe . If you obtain yourself a little short , you’re able to top off the stock with water to turn over the desired quantity .

The ingredients for making and canning beef stroganoff meal in a jar.

Beef

Choosing the correct cut of beef will achieve affectionate , flavorful results . Unlike lean cuts , which can become tough during the prolonged cooking process , fatty cuts with plenty of marbling and connective tissue will burst down beautifully when insistence canned , result in a melt - in - your - mouthpiece texture . You ’ll need about 4 British pound of boneless beef .

idealistic kick baseball swing for this formula include chuck ( such as chuck shoulder and chuck roast ) , bottom orotund roast , stern knock , eye round knock , top turn , round summit joint , and pot roast .

Mushrooms

Mushrooms are a definitive ingredient in beef stroganoff , add a copious , earthy flavor and a comforting grain . you’re able to habituate either baby bella ( also known as cremini ) mushrooms or white-hot button mushrooms :

You will need approximately 8 ounces of fresh mushroom to give 2 cups of sliced mushrooms .

Onions and Garlic

Onions and garlic form the aromatic base of the dish aerial . you could practice any electric-light bulb onion — lily-livered , white , or cherry — calculate on your preference . For this recipe , 2 medium - sized onions , fine chopped , will give you about 2 loving cup . opt onions that are steady and free from defect .

For garlic , opt for clean bulbs with business firm , embonpoint clove . The freshman the Allium sativum , the more full-bodied the flavor will be .

Additional Flavorings

To round out the nip in your kick stroganoff , you ’ll also ask the adopt ingredients :

These factor combine to make a well - rounded , zesty visibility that perfectly complements the tender squawk and rich stock , earn for a delicious repast in a jar that ’s gentle to preserve and enjoy anytime .

Steps for Canning Beef Stroganoff

This canning formula is the Beef Stroganoff formula from the Simple One - Jar Meals section inThe All New Ball Book of Canning and Preserving .

Before you get protrude , it may be helpful to review the information onpressure canningat theNational Center for Home Food Preservationwebsite , along with the instructions for your pressure canner .

The full recipe can be found at the bottom of this article , but here are the elaborate steps for groom and canning gripe stroganoff .

Prepared ingredients in a large prep bowl.

Step 1: Gather and Prepare Your Canning and Kitchen Gear

Here ’s what you ’ll want :

Thoroughly wash your jars , lids , band , and all tools in hot , soapy water , then gargle them well . Lay the lids and putz on clean kitchen towels to dry until you ’re ready to apply them .

Next , target the jolt stand in the press canner and mark it on a large burner on your stove . measurement and add body of water according to your pressure canner ’s instructions : 3 quarts for Presto , 2 quarts for Mirro , or 2 to 3 inches rich for All American canners .

Overhead view of the mixed ingredients in a large prep bowl.

fill up the jar halfway with water and post them vertical in the canner . Since this recipe uses the bare-assed battalion method acting , warm the canner and jars to about 140 ° degree Fahrenheit . report the canner and heat on low-pitched for at least 10 minutes , keeping both the canner and jounce warm while you prepare the ingredients .

Step 2: Prepare the Ingredients

Prep is well-heeled with this raw - mob formula . You ’ll combine the fixings in a prominent sports stadium , pack them into fond jars , and cover with raging squawk stock . Then , the jars are processed in a pressure canner , preserving and cook the beef stroganoff .

squawk : commence by trimming any excess avoirdupois from the meat . Cut the bitch into 2 - column inch cubes and place them in a expectant prep bowl .

Mushrooms : Rinse the mushrooms under cool running water , then slice up them . Measure out 2 cups of sliced mushrooms and add them to the bowl .

A quart jar filled with the raw beef mixture.

onion : Peel and dice enough onions to get 2 cups , then add them to the sports stadium .

Garlic : Peel and slice up the Allium sativum , then add it to the bowlful .

add together the remainder of the Ingredients : Measure and add the tomato paste , Worcestershire sauce , dry thyme , dry parsley , salinity , and pepper to the bowl . Set the bay bequeath aside for now . We will add together these to the jars as we fill them .

A jar of home canned beef stroganoff.

Mix Well : amalgamate all the ingredient thoroughly until well combined , then roughly divide the mix into four equal sized sections to make it well-fixed to fill the jars evenly .

heat up the Beef Stock : Pour the gripe stock or beef broth into a medium saucepan , bring it to a boil , and keep it hot .

Step 3: Fill the Jars

devise your work area by pose a dry kitchen towel on the counter and arranging your canning palpebra , rings , tongs , bubble Karl Popper , and ladle nearby . Dampen a blank paper towel with a little vinegar to houseclean the rims of the jars before seal . Then follow the steps to fill up one jar at a time :

take away a Warm Jar : Use the jounce lifter to remove a warm jar from the canner . run out the water system from the jar into a separate stadium or the sink , and place the empty jar on the towel . Keep the stay on jars in the canner to stay quick .

Fill the Jar : expend pair of tongs to bundle the kick mixture steadfastly into the jar , leaving about 1 - inch at the top . sum up one dried bay folio , then lade hot stock over the mixture , leave a 1 - in headspace .

Mason jars of home canned beef stroganoff on a table.

Remove Air Bubbles : Use the house of cards Karl Popper to release any ensnare air in the jar , then recheck the headspace and add more stock if needed to exert a 1 - in headspace .

Clean the Rim : Wipe the lip of the jounce with the acetum - dampen paper towel to remove any residue . put a hat on the shock , center it , and sleep together on the dance band until it is just fingertip - besotted .

generate Jar to Canner : employ the jar lifter to return the filled jar to the canner . Repeat these steps with the remaining jars .

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Step 4: Process in a Pressure Canner

After the processing time is double-dyed , turn off the heat and let the pressure level return to zero naturally . Once the pressure has sink , carefully polish off the jolt and range them upright on a juiceless towel . It ’s significant to keep the jars erect to keep food from spilling into the sealing area , which could prevent a right seal of approval .

Do not touch the halo or test the seals at this point . permit the jars to cool undisturbed for 12 to 24 hour . This cool period is crucial for the jars to seal properly .

After the jounce have cooled completely , try the seals . If any jars did n’t varnish properly , refrigerate them and use the contents within a few days

Before stash away , remove the band and wash the jars good with smarmy water to polish off any residuum . Label and appointment the jars , then lay in them in a cool , dark place . For the better look , enjoy the beef cattle stroganoff within 18 months .

Heat and Serve

Your jounce of beef stroganoff are fully cook and only require to be heated before enjoying .

When you are ready to serve , launch the jolt and skim off any fat that may have risen to the top . Then , pullulate the contents into a saucepan .

To thicken the sauce : Fill the empty shock with 1 cupful of pee , tot up 2 tablespoons of cornflour , cover , and shake well to make a slurry . stream the slurry into the saucepan and strong over medium - high heat , stir occasionally , until the sauce thickens and becomes bubbly , about 10 transactions .

For a creamier sauce : After the sauce has inspissate , remove the pan from the hotness . Stir in 1/2 to 1 cupful of sour cream , look on your preference for soupiness . integrate well until the moody cream is fully contain and the sauce is smooth . Return the saucepan to low-toned heating plant , if needed , to gently simmer without boil .

Season with dijon mustard , additional salt and pepper if necessary , and garnish with fresh herbs . Serve over egg bonce , mashed potato , rice , or even a bottom of sautéed prickly-seeded spinach for a deliciously creamy meal .