Pressure Canning Beef Stroganoff
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- Опубліковано 18 жов 2024
- Beef stroganoff is a perfect entree to pressure can in quart jars for quick and easy meal prep on busy days. Just open, thicken, add sour cream and heat through and it is ready to top steamy rice, noodles or potatoes. Yum!
Products:
Presto 23-Quart Pressure Canner amzn.to/4aGsIyk
Botulism is the biggest threat to food safety in home canning low acid foods. What does it really take to reduce the probability of botulism toxin being produced in the foods you can at home? This video shows how to do exactly that.
Note: A safety precaution you can use for low acid foods: Open the jar, place in a pan and boil for 10 minutes. If any botulism toxin happens to be present, it will be destroyed. The toxin is not heat resistant to the degree that the spores are.
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The fact she is food scientific and has done this for 50 yrs makes me trust and appreciate her even more!
Wonderful video,which I appreciate, thank you. Happy Easter.
Honestly, she's my single resource for food preservation. I feel much safer going by her recommendations.
I trust Pam and Jim. You can't say that about everyone making canning videos. I am a newby canner at almost 70 years old, because I try not to go out into the hoards of shoppers anymore, and prefer to cook as little as possible. Pulling ready-made meals off my shelves is most preferable! Thanks Pam and Jim.
Thanks and we understand. Jim
Agreed! I’ve been watching a lot of different channels and I really like this one because she advocates for following usda guidelines. I’m a rules follower. Not in this new hobby to get people sick. Just trying to manage through power outages in Cali without resorting to $60-$80 takeout dinners from restaurants.
You are so inspiring. I wish I had a woman like you in my life when I was a young wife. I really enjoy your shows.
Thank you so much! And thanks for watching.
Doctor Pam having a good cry over the onions tickled me a bit. 😆
I turn 50 this year and have always had the desire to learn to can, but was always too intimidated ....after watching several of your videos, I feel confident enough to try it!! Thank you for being a great teacher!!!
You can do it! Never to late to learn important skills.
I turned 50 this year and just canned my first jars of beef and veggie soup, I was excited and nervous at the same time, they came out perfectly now I'm ready to can everything, you can get over the hump,be like Nike and just do it, Happy Canning
I am your age and have spent much of my young life canning. I am about to purchase the presto 12 quart electric canner which is a game changer for anyone to can. I am in a wheelchair now and my hands don't work so well but I do have a PA and she can certainly help. But to teach her to can from scratch with her command of English or lack thereof would not happen. This is safer easier there is no big pots of boiling water and it stays in the kill zone killing botulism 20 times longer than any other form of canning. :-) I had not canned for over 30 years because it was so heavy and difficult and I simply couldn't do it any longer. But now with the 12 quart presto electric canner I can just add my jars and leave it be until it cools down enough to take the jars out.
I just turned 60 and pressure canned for the first last month. Got my courage from HERE
@@pjtfd3849 that’s me, too 🥰
I canned 5 quarts of this yesterday and couldn’t wait to try it so we had some for supper tonight, served over rice. Delicious! I will certainly be canning more.
Was it tender too!? I wish I could see a bunch of videos with people opening their preserved meats...
I know. I can't wait to start. I love cooking but dont want to 'have to' when Im not feeling it.
@@kristinhammit9058 I like to cook, when I am inspired too and ROSE does that for me. I ordered a MAX CANNING POT. Just getting all my stuff together, to do this. Sounds wonderful, and it will empty my freezer. Food only freezes for so long before some burn. Great way to can my meat. First time.
Made several quarts a year ago and served it tonight over mashed potatoes. Made a nice gravy from the juices. Loved it!
I found the thyme too strong after canning, I reduced it by half.
Even though I've been canning for about 40 years, I really like watching your videos. You give great information and reminders while teaching. Thank you for sharing your gifts and talents. 💗
I have to tell you that you are just my favorite person to watch on canning. I'm always impressed by your knowledge and scientific testing that you share on some videos. Keep those recipes coming for the meals in a jar, please. My family absolutely loved this beef stroganoff and it made for an easy dinner for tonight! Thank you so much!!!
I love these videos. I started pressure canning in a smaller apartment because sharing freezer and fridge space is exasperating sometimes. Now I can have meals prepped for a long time out without using the fridge or freezer much at all. Looking forward to the day when I can have my own place!
Just over sixty years old here but in a word of a younger generation ... Awesome!
Have canned “ingredients” like tomatoes for years. You showed me how to can meals. My husband is loving it. Fast, nutritious, and delicious meals are the norm now.
I didn’t know about the powder sour cream! We also live about 20 miles from town. Thanks!!!
Just found you a couple of weeks ago. Been viewing many of your canning and preparedness videos. Please continue...learning so much! Today's goal is to have 7 quarts of beef stew coming out of the canner. Stroganoff , tomorrow. God Bless YOU!
So glad to hear our videos have been useful fo you. Keep up the good work!
It is so refreshing to watch your videos on canning....your command of the English language coupled with not having kids screaming in the background. Not to mention your neat appearance adds to the enjoyment immensely. Thank you so much for sharing your knowledge with us.
😊 thank you, we appreciate your kind comments.
This is an almost lost art. Home economics should be brought back to schools.
So wonderful you shared all your knowledge here with everyone! Thank you 🙏🙏🙏🙏
I just love watching you-so relaxing and inspiring too. Thank You so much!
You are so welcome!
Just found your video’s and love them. You have inspired me to can some yummy meals. I have never pressured canned..only water bath. Can’t wait to try this recipe. Thank you so much.
Thank you I'm new to canning but on a mission. I don't ever want to feel as vulnerable as i have. Thank you again
You are welcome.
I have been subscribed to your channel for a few months now, I have been having trouble sleeping with all the doom and gloom that is out there so I started watching canning and gardening videos I have canned using you recipes I have done the Beef stew and beef stroganoff both turner out delicious!Thank you and I am sleeping now! Lol
I have this book so I looked up the recipe and I see I can use pint jars which is great because I like mushrooms and my husband hates them. So we can eat the same meal together the way we both like it. 😋
I’m learning to try new recipes because you make it look so fun and simple! This year(2021) I’m celebrating Thanksgiving with gifts instead of at Christmas because I have so much to be thankful for! I’ve decided to purchase food grade buckets with gamma lids and fill them with 3 of your main meal recipes in qt size, pints of jams including you red hot peach, a dozen eggs from my hens, homemade vanilla and homemade soap. All going to dear friends and family that have seen me through a rough few years recovering from Hurricane Micheal. Thank you for inspiring this act of love and show of appreciation. You are indeed a God send to many!
Donna, thank you for watching.
What a great idea!!!! I love it!!!
I love canned meals in a jar. Thanks for this. I'm hungry for more of these videos!
You are so welcome! Jim
I just adore you. I have been watching your videos for days in the background while I play video games and it's so relaxing. :)
This looks 😋 delicious! I may give this a try. I have read and heard not to use a knife to debubble. I'm not into novel gadgets, I find a chopstick or plastic knife works great.
My “debubbler” came in the box with the gadget to lift the jars and the funnel 🤷🏻♀️
I LOVE this stuff! It's jaw-droppingly amazing. I've settled on my own approach, however. Dr. Pam uses 16 oz of beef, but that didn't leave enough room for the 'shrooms and onions we love. So here's what I do w/ Dr. Pam's recipe: 10 oz meat, 3/4 c dehydrated then rehydrated 'shrooms plus 1 c coarsely chopped onions. I put (weighed) meat in first, followed by all the additions (tomato sauce, herbs, etc. - I learned the hard way NOT to leave them till last!), followed by about 3/4 c dehydrated then rehydrated mushrooms plus about 1 c onions. Mushrooms don't last too long these days, so what I bring home from the store don't even hit the fridge. I clean & slice them then stick them directly into the dehydrator. I rehydrate those as I'm chopping onions and KEEP the rehydrating liquid that's dark brown and glorious. That liquid is what I use to add to the jars to reach about 1 1/4" headspace. NO siphoning and works great w/ the Tattler lids I'm using to store in the high-humidity crawl space. NO metal to risk rusting.
I tried this with pork instead of beef. Beef is so high right now and we raise our own pigs. The only change I made was browning the pork first. It is excellent! Thanks, Dr. Pam.
I can watch your videos over and over again! I’m so glad I found you! Can you tell me what cut of beef you use in this recipe?
Yep been surviving/thriving for a while . thanks for the mindset that it is an abundance and not just getting thru
Another great recipe ! Almost everything I canned so far was from your recipes and tutorials ! Ground beef & onions , chili , chicken “meal” , beef stew , potatoes, beef and chicken ! Thank you for sharing your knowledge!
Ok 7 quarts of stroganoff is my goal for this weekend! You are so detailed, precise and safe, I absolutely wish I had heard you years before. I've gone to classes through Church over the years and have never felt confident until now, because of your superb instruction! Thank you from my whole heart!
It seems to me that I have accidentally come across the gold standard in pressure canning through your videos. I am happily excited. Due to the times we are currently experiencing in our country on several levels, I purchased my first pressure canner earlier this week, a 23 qt. Presto and then I discovered your instructional videos, along with two books recommended by you to get me started on steady footing. I was nervous over the prospect of pressure canning, but less so now, in part thanks to your years of valuable experience with canning, and due to your book recommendations, books soon to be read by me. My thanks to you for the time you take, clear explanations and reassurance, especially important for a beginner such as myself.
Thank you for sharing your inspiring comments. My pressure canner is also a 23 quart Presto--my third. I wear them out! Nice to have you along on our adventures.
You just explain things so wonderfully. I love it. Thank you❤️
You are so welcome! Thanks for your kind words and for watching.
Very good editing. Some channels is like watching paint dry! You showed you have your system down pat. It was a complete pleasure to watch and to lurn. God Bless
I appreciate that! You made me laugh with your comment about watching the paint dry! We had a pretty steep learning curve at first, but I think we have gotten better over time.
Love your videos! Have been canning for sooo many years, but your tips and techniques are what I was lacking. On my 4th canner full of beef stew! On to Beef Stroganoff! Thank you, thank you!
You are so welcome!
Love your video! Just want to mention... if you and Jim are being health conscious, consider replacing the 'Knorr' with something else (an organic bouillon or homemade bone broth).. to avoid the MSG and other chemicals. Even some nice sea salt would be better for you.
I’m making this today after my baked beans are finished. Everything is ready, and I’m very excited!! I wrote everything down and following per instructions, except of course the psi. I’m at 11psi at 90 mins…😄❤️
How did it turn out? I've never tasted this recipe, but I'm about to get started on 7 quarts.
@@lisakukla459 It was good! I served over rice
Oooh baked beans…. I need to set some up!!
Thanks for the encouragement,my venison stroganoff is in the canner right now and smells really good. Thank you for challenging us to try new things and showing us the way.
You are so welcome! Jim
Those jars of Stroganoff are just beautiful!
Thank you. It really tastes good. Thanks for watching our channel.
I have that same garlic peeler also, and love it😁 Thank you for showing this recipe ❤
I must buy my ingredients when I get to store. Tks I love this!!!
Made this recipe yesterday with a few tweaks (1/2 tsp of thyme per jar and 1 tsp of beef bouillon to replace salt, and 1TBS of Worcestershire) had one jar that was iffy on sealing so we used it for dinner tonight. FANTASTIC!!! Added a can of mushroom soup heated thoroughly then added sour cream at the end and served over egg noodles. (because of the soup I boiled 3 cups of noodles) Made 4 healthy portions. KEEPER!!!
My favorites right here ❤❤JIM AND ROSE
You are such a wonderful teacher and inspire me to try all of your recipes because you make it look so easy! Thank you! Blessings to you and your husband.
You are so welcome! Thanks for watching.
I made this. WOW! Delicious!!!! I will
Need to make more of this!!!
I have watched three videos of this very recipe. And even though the other videos were informative, I enjoyed your video the most. I love your no nonsense approach and on task approach. Thank you so much. I truly enjoy your videos 😊
This looks wonderful. I love beef stroganoff. Thank you for sharing. 😁👍🏻❤
Thank you so much for describing how to prepare this to eat. I know these are old videos, but I'm devouring all this knowledge as we enter our phase of being prepared.
I watched this video 3 times to get it straight! Mine just came out of the canner, and it looks just like yours! LOL Cannot wait to open one. Thank you for this lovely tutorial.
Just made another batch of the loaded beef burritos (one of our favorites) along with the enchilada sauce. Got a really good deal on sirloin steak. Always watching for good deals, so on to beef stroganoff. I haven’t done this one yet, super excited. I’m sure it will be wonderful like the rest of the recipes we’ve tried! Thank you so much for everything you and your husband do for us all!
We are happy that you have canned so many of the recipes we have video taped. Jim
You are wonderful. Thank you and Jim so much.
I been buying up beef roast on sale. Do believe I found the perfect recipe to can all that meat. I do love beef stroganoff. Thank you Ms Rose for inspiring me to can again.
That is awesome! Thank you for sharing your comment.
Thanks Pam, for another great video. I actually made this recipe because we are trying to incorporate mushrooms into our diet. We hate mushrooms. Instead of using actual mushrooms, I used 2 TBS of mushroom powder. We love this stroganoff. It will now become a staple in our pantry. I keep guar gum on hand and use that to thicken when I don't want to use flour.
For anyone who is intimidated about canning, please don't be. I've always hated anything kitchen related and don't much like handling food. Imagine my surprise that at the age of closer to 73 than 72 I began pressure canning. For a healthier life style, we've changed our proteins to only beef, grass fed and grass finished with no added mnra vaccines, chicken, organic free range no hormones/mnra vaccines and organic beans (hubby never ate a bean until this past summer). It is costly and getting more costly, so I have learned to can.
Pam, as a retired engineer, I like that you go through the science. I would love to purchase the data logger, yes I know it costs a fortune but I do have a birthday, mother's day and anniversary coming up so maybe the hubby and daughter can pool their resources to get me one, but don't know which one you use. Could you please supply a link for the one that you use? My analytic side craves accuracy in what I am doing and I would use it quite a bit.
Mushroom powder should be fine. Go to roderedhomestead.com Home page, slide down to the Our Most Popular Gadgets, click on Continue Reading, slide past Rocket Stove to second paragraph, Data Logger, and the https address is directly above the Jam Pan. Thanks for viewing our channel. Jim
I love your videos, keep up the good canning, thank you.
Try the Daisy sour cream in a tube. It lasts way longer than a tub, and never turns green. Or an even scarier color.
LOL--got to watch for those scarier colors! Thanks for the tip.
Oh wow! Daisy is my brand, but I had no idea it came in a squeezer! I'll have to keep my eyes peeled. That sounds really handy for Taco Tuesdays.
Yes, I have also found that the Squeeze Tube of Daisy sour cream lasts much, much longer than that in the tub and way beyond it’s Best By date. My guess is it is because the sour cream in the tube is exposed to less oxygen. Plus, no cross contamination is possible since no utensils are used to dispense it.
@@mollycatcolorado9252 mine in tubs always, always gets mold in it, but I guess there's no way for a mold spore to get into the tube.
@@lisakukla459 available at both Costco and Winco!
Thank you for this recipe. Love to hear the birds chirping in the background.
We enjoy them as well. Thanks.
You have inspired me, and I just received my pressure canner yesterday. Thank you so much😊
Paula: Wonderful! Thanks for watching our channel. Jim
I’m new to canning things other than jellies. This is awesome because I think meat can be tricky. I wanted to let you know that the knorr product you are using has salt in it so it’s good you are not adding any extra. Thank you for the lesson. I look forward to seeing what you do next ❤
I just found your videos early this morning and I am so impressed. Goodness I guess I will be binging on your videos instead of canning now. You do a great job and thank you for sharing.
Wow, thank you!
Me too! I spend ridiculous amounts of time learning before doing... but in this case it's sure fun! She is so classy but never conceited: a true rare lady.
Himalayan pink salt is very good for you. It's table salt that's bad. Pink salt contains essential minerals. Thank for the videos. I appreciate them.
I love your videos so much. Thank you for sharing your valuable knowledge with those of us who want yo learn how to feed our families!! I am 55 years old and have canned all my adult life but just recently started pressure canning. ❤
I really love your channel! I’m new to canning (I’ve only done jam and pie filling thus far) but your videos are giving me confidence to try pressure canning! We have our own homestead and are trying to become significantly less reliant on the grocery store/restaurants
Awesome! Thank you! The learning curve on canning can be daunting, but your willingness to tackle it says a lot about you! Keep at it and each success will build your confidence. Way to go!
Someone told me if you hold a piece of bread in your mouth while you’re chopping onions you won’t cry. I did that today while making my meatballs to can and it work!
omg you have just changed my life! iv had one of these garlic rolling things for years as i have joint problems and it makes it easier but i have been rubbing them between my hands trying to stop the garlic falling out the bottom!! why did i not think to rub it on the worktop after all this time!
Well it is not every day that I am able to change someone's life! Thanks for that compliment!
@@RoseRedHomestead tha ks for the tip 😂👍😊
I usually measure with my hand as well. My kids didn't believe me, so I poured from my hand into a measuring spoon and it came out even. I love beef stroganoff! I will be trying this. Thanks!
Another great video pam
Thank you this was a great a delicious recipe....1 of my jars didn’t seal so we got to get a early taste and my family was very pleased
Wonderful! I am glad it worked out for you.
This recipe is absolutely one of my favorite canning projects. Delicious!!! Thank you!
I haven't canned in many yrs and when I did I had a gas stove. I now have electric and not really fond of trying the canning on electric. Was happy to see that you used what looked like a camp stove.
Lynette: Yes, we use our camp stove with our Presto 23 QT pressure cooker. Jim
Thanks for doing what you do. You are an amazing and inspiring resource. Glad I came across your channel.
That's A Good Idea ... TO PREPARE BAGS . FOR A MEAL ! 👍. WOW ! ...Such a Wonderfull IDEA ! 👍. 👋👋👋🤗 From Downtown Montreal ⚜️🇨🇦 ..🤩🥰💞💞💞.
Just recently found you. Love your videos and your presentation style. Can't wait to make this recipe. Thanks for posting it and your clear instructions. And I think my husband and I also fall into the "now older" category...BLEH! But we're all still young at heart! :-)
Thanks so much! 😊. Glad you found is. We are young at heart as well even though we are both in our 70s!
Looks awesome. I think I'll need to buy another one of those big briskets for a stew canning run.
Thank you for this vídeo.
I have been watching all of your videos and I love the way you explain everything in detail and have facts to back it up........your humor 🤣 and little bloopers make it so real and I have been using your recipes and methods.....turn out perfectly every single time........
Thank you for taking the time out of your busy lifestyle to help newbies and seasoned canners................
Right now there are 7 quarts of the Beef Stroganoff in my pressure canner and I can't wait to get one of those jars opened up!
Thank you for the demo on pressure canning beef stroganoff. I was fascinated u had somehow already processed the rice. I was also wondering what was the name of the large Ball Canning book the recipe was in? Thank you again!
Thank you for another outstanding educational video! My pressure caner arrived and tonight I'm test driving it with a single pint jar. Just here watching some of your videos while it is processing.
How exciting for you! Knowing how to preserve good food through pressure canning is an important skill in these difficult times. I am happy to hear that our videos are useful to you!
Oh how foolish of me regarding the time! You are very gracious with your reply….I’m overly anxious to make sure I’m not killing any of us and clearly had a newbie moment!!! On with the canning!!!!
Yummy. I want to can some of this recipe for sure! Thanks so much for sharing your recipes! Some people won’t do that, but as a newbie, I need some recipes!!!
Beef stroganoff is one of my all time favs. Yum
Thanks for this video, I love watching your canning and lecture series. It is very much like a classroom experience and I so appreciate it. I had been pretty timid about canning and would only can jams and tomatoes for several years until the pandemic hit. Now I am canning All The Things after watching your videos. (Also I think your luck with using metal utensils for debubbling is also due to the non aggressive way in which you are using said utensils 🤣) Thanks again!
Thank you so very much!!!!!
🎉great job thanks for sharing
As one of those "older people" on a low sodium diet, I thought that I would point out something that I am sure you know but some others may not. When you are on a 1,000-1,500 mgs of sodium per day like I am, you must watch for hidden sodium that seems to be everywhere. Commercial bouillon usually has large amounts of sodium in them. Knorr beef bouillon has a whopping 790mg sodium per teaspoon. Herb-ox (and others too I am sure) makes a no salt version that is very good and very easy to use or you could do like me and just make your own so that you have control over exactly what is in it. There is also available now a lower sodium version of L&P Worcestershire. Just thought that I would mention that for those on very low sodium like me. Thank you for your videos. The time and effort that you put into them is much appreciated.
This is such important information! Thanks you for sharing. I now use my homemade broth powder with no added salt and it has made a huge difference.
Loved this video on pressure canning beef stroganoff!!!!
Thank you. It is one of Jim's favorites.
I am anxious to see your canning station. I love your videos. Been canning for years, but I am still learning at 72. Show us your canning station plz
Great idea to make these meals up and have them whenever. So informative as you go, as well. I appreciated the tip of the amount of bone broth that was used. Inevitably, I make up too much or too little. Thanks again, Pam! 🙂🇨🇦
You are so welcome!
Love all your recipes… i did this recipe and its delicious
Thank you for this recipe.
Our pleasure! Jim
Thank you for another great useful video. I just purchased my first pressure caner. I like how you give all the details. The chirping birds in the background was a cool sound effect too. I love your meals in a jar plan. When I get done processing all the vegetables from the garden I plan to do some meat. Dehydrating the veggies and herbs and I'll add that to the meat.
That is fantastic! Sounds like you are all set.
Thank you for your beautifully done video. You are a breath of fresh air with your canning knowledge. I’ve been enjoying them and today we canned the stroganoff, tomorrow we are doing the Beef stew and our finale will be canning chicken soup. Hope your doing great and would love for you to make more videos if possible 💕
You are so welcome! Thank you for your kind comments. We are filming another video today and are planning many more.
Great video, thanks!
You are welcome.
This is my favorite. Canned beef recipe. Thank you for sharing.
You are so welcome. I am really glad you enjoy it.
@@RoseRedHomestead I just bought the Ball canning book in order to give them credit as well. Also so that I have a hard copy of recipes just in case. I just made a batch yesterday. Soooo good!!
@@shannonpeekaboo4021 Excellent!
I learned to can about 30 years ago. I've always been afraid of the pressure canner, but you've given me the confidence to try. I've also watched many of your dehydrating videos, and learned a new life skill. Previously, I only used my dehydrator for garden herbs and jerky. You should see my pantry now!
Brenda: Thanks for going back to canning, again. Jim
I am really enjoying your videos! I have learned a lot from them. Thank you for taking the time to show us how to preserve food. It is a skill that I plan on developing a lot!
Thank you for showing the approved way to do this. I watched a few others and saw a few people using ingredients that are not acceptable. And that is ok for them but I would prefer to try to stick with something safer. Your quick way of thickening the broth was perfect. That can be done while the sides are being cooked. You do a great job of presenting and Jim does an excellent job of camera work. Thanks for your help. Jesus bless.
Sandra: Thank you for watching our videos. One of our goals to is to assist viewers be safe as they use our scientifically based menus to share with their loved-ones and preserve them. Jim
Nice recipe darling thx for sharing your recipe Have a safe & glorious day 😀
You are very welcome!
Thanks so much for this video. I was trying to find a new way to can all the beef I bought yesterday and I can't wait to try this recipe. Looks delicious!
Last year after seeing this for the first time I made this in pints and it is wonderful! Thank you so much. I have canned for many years but I watch you all the time to get new and fresh ideas. I just appreciate you and Jim so much. I am 68 and don't eat very much food at one time so a pint makes 2 meals for me because I usually have a salad with my meal. I just saw the chicken a la king. I might try it also! Blessings, stay safe.
Thank you so much for sharing and we are so pleased that you find value in our videos given your extensive experience. We appreciate that.
My stroganoff is is the pressure canner. Thank you for your time in creating this content. I'm so excited. I made your chicken soup to. I did add some parsnips to it. Thank you for the education I so appreciate the wisdom you give so freely!
Sounds great! That was a great addition!
I am excited to make this. Just found your site. Looking forward to watching more of your videos.
Kim: Thank you! Thanks for watching our channel. Jim
I love watching your canning! And really like your personality!
Thank you so much!
@@RoseRedHomestead go to urgent sunday law update, vatican said time to HEAL WOUND with laudotosi. By amazing word ministries. I was a member of mormon church. Then joined no other. But have been searching truth. This video just came out . And i know America has been misled .