From Pantry to Plate: Canning & Serving Beef Stroganoff

Ingredients

• 1 pound Sirloin Steak (cut into 2‑inch cubes, trimmed of excess fat)
• 0.5 cup Yellow Onion (diced)
• 0.5 cup Mushrooms (pre‑sliced, washed)
• 2 tablespoon Tomato Paste (canned tomato paste)
• 1 teaspoon Canning Salt (non‑iodized, for canning)
• 2 tablespoon Worcestershire Sauce (regular brand)
• 1 teaspoon Dried Thyme (ground)
• 1 teaspoon Dried Parsley (ground)
• 1 clove Garlic (sliced using a garlic slicer)
• 2 cup Beef Broth (low‑sodium, canned or boxed)

Instructions

1. Sanitize Jars and Lids

   Wash quart jars, lids, and bands with a dedicated canning jar brush, scrub thoroughly, rinse, and soak in hot soapy water. Rinse again and set aside on a clean towel.

   Time: PT15M

2. Prepare Ingredients

   Slice garlic with the garlic slicer, dice the onion, cut the sirloin into 2‑inch cubes, and measure out mushrooms, tomato paste, salt, Worcestershire sauce, thyme, parsley, and broth.

   Time: PT20M

3. Add Beef to Jars

   Place a clean quart jar on the scale, tare to zero, and add 1 lb of cubed sirloin. Tap the jar gently to settle the meat.

   Time: PT5M

4. Add Vegetables and Seasonings

   Add ½ cup diced onion, ½ cup sliced mushrooms, 2 Tbsp tomato paste, 1 tsp canning salt, 2 Tbsp Worcestershire sauce, 1 tsp dried thyme, 1 tsp dried parsley, and the sliced garlic. Pack gently but firmly.

   Time: PT5M

5. Add Beef Broth and Headspace

   Pour beef broth into the jar until the liquid reaches 1 inch below the rim (1 inch headspace). Use a funnel to avoid spills.

   Time: PT5M

6. Seal Jars

   Wipe the rim with a clean paper towel, place the lid on the jar, and screw the band on fingertip‑tight (no more tightening possible).

   Time: PT5M

7. Load Canner and Add Water

   Place the sealed jars upright in the pressure canner, add 3 quarts of lukewarm water, ensure the vent pipe is clear, and secure the canner lid with the gasket and weight.

   Time: PT10M

8. Process at Pressure

   Turn the electric coil burner to medium‑high until a steady stream of steam exits the vent pipe, then reduce heat to maintain 10 psi. Once pressure is reached, process for 75 minutes.

   Time: PT1H25M

9. Depressurize and Cool

   Turn off the burner, let the canner sit until the pressure gauge reads zero and the weight drops, then wait an additional 10 minutes before removing the weight and opening the lid.

   Time: PT15M

10. Remove and Cool Jars

    Using the jar lifter, carefully lift each jar straight up, place on a towel‑lined surface, and let cool undisturbed for 12–24 hours before checking seals.

    Time: PT15M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

10 g

Fat

20 g

Fiber

2 g