Canning Beef In Wine Sauce ~ Home Canning ~ Pressure Canning Beef ~ Canuary 2024
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- Опубліковано 6 січ 2024
- #canning #canningandpreserving #beef
Add a bit of bougie to your home canned pantry with this amazing Beef in Wine Sauce. Great starter for "Beef Burgandy". The red wine in the background elevates the beef for a quick week night meal starter.
4 lbs round steak, cut into 1" cubes
2 T vegetable oil
2 c. shredded carrot
2 c. shredded apple
1 1/2 c. sliced onions
1 c. water
1 c. dry red wine
2 t. seasoned salt
2 t. dried thyme
2 t. Worcestershire sauce
4 cloves chopped garlic
4 beef bouillon cubes (I used 4 t. of Beef Better than Bouillon)
2-4 bay leaves
1 t. browning and seasoning sauce (optional)
Fill hot pint or quart jars with beef and sauce leaving 1" headspace. Debubble, wipe rims, center lid and add rings to fingertip tight.
Pressure can pints for 75 minutes and quarts for 90 minutes, adjusting for altitude as follows:
Weighted gauge Dial gauge
0-1,000 ft 10 11
1,001-2,000 ft 15 11
2,001-4,000 ft 15 12
4,001-6,000 ft 15 13
6,001-8,000 ft 15 14
8,001-10,000 ft 15 15
This recipe CANNOT be safely water bath or steam canned.
Allow jars to cool undisturbed 12-24 hours, remove rings, check seals, wash jars and store in a cool dark place.
This tutorial is provided for informational purposes only. It is your responsibility to know and understand safe canning processes and procedures.
Recipe Source: Ball Blue Book: amzn.to/3cL1B6J
Recommended products I use:
As an Amazon affiliate, if you purchase I make a small commission at no additional cost to you.
All American 915 Pressure Canner: amzn.to/2VtHhku
Ball Blue Book: amzn.to/3cL1B6J
All New Ball Book: amzn.to/2yCjgyy
The Canning Kitchen: amzn.to/2KsO1sp
Ball Quart Jars: amzn.to/2KoI7IO
Ball Pint Jars: amzn.to/2xUCCyR
Ball Jelly Jars: amzn.to/3eKnhlb
Canning Utensil Set: amzn.to/2zbZN8h
JarBox Protector: amzn.to/3bA59bQ
Lodge Dutch Oven: amzn.to/3czFsso
Victorio Multi Use Canner: amzn.to/3aw3Wkn
Pressure Canning For Beginners:
• Pressure Canning For Beginners ~ How ...
Pressure Canning Checklist: thriftychichousewife.com/cann...
Enjoy!
xo~Carol
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Cooking wine is like cooking sherry ie; the rubbish you don’t like to drink, cheap stuff. If I cook with wine I always use the one I would enjoy a glass of. ❤
Omgosh Carol, this sounds wonderful. Can't wait to try it.
Maybe add some quartered mushrooms to the mix? This would also get an extra pint jar for the batch. Recipe sounds good, thanks ❤
Finally found beef on sale and made this yesterday. OMG, it tastes fabulous! I got six pints; maybe I packed my carrots and apples tighter. They all sealed but it smelled so good while it was simmering, I couldn’t wait to open a jar!
Also, I waited 10 minutes after taking the weight off like you said and water was clear! Thanks so much for sharing this tasty recipe!
I love canning meats
There she is! So good to see you again.
So very glad to see you back. You are so very good at instructions and safety with canning. Please do more and this one looks wonderful.
Sounds really yummy
Delicious 🤤
Love how you always tell us where you got the recipe from
Love the idea of carrots apples ,& wine.
A shout out to four jars canning. I’m looking forward to trying your lids.🫙 Wow Carol you are awesome. This beef burgundy made with wine carrots, and apples looked delicious. I need to try this recipe. Yummy yummy. Thank you for sharing. You’re the best Janis.
You look so nice with your hair up. Nice burgundy outfit & jewelry for this wine recipe!!!
Thank you 😊
This was one of the first things i learned to pressure can (thanks mom) and it got me addicted to canning lol. It’s so good.
Oh my! This sounds so delicious, I have missed you! So glad to see you! Thank you for showing us how to do this!
I’ve canned this one several times. It’s one we really like. I multiply the recipe by several times so I can fill the canner.
Thank you Carol. You have been missed, Happy New Year. This year, I am going to expand my meat canning into flavors, such as this. I do can my pulled pork. God Bless and stay safe.
Glad to see you again! This project looks delicious!
So glad you are posting again. Have missed you.
Wow, that looks like a great meal in a jar. Thanks for sharing this recipe.
Good to see you. You were missed
making this!!! thank you!!!!
Oh this sounds fantastic!! Thanks Carol!!
Looks delicious!🥰
So glad to see you today. Thank you for this video.
Making this soon!
Thanks Carol, this looks like a wonderful canning recipe. I don't currently have a pressure canner, but I will save the instructions and give it a try when I get one. Thanks again!
Russ from W. PA
That looks so good. Looking forward to trying it! Thanks for sharing!
So Glad to see you again. I'm needing to can deer meat and may try this recipe. I am also out of your baked beans and need to get them back on my shelf.
Thank you so much for a great video
One of my favorite canners on UA-cam! Happy 🎉New Year! I appreciate that you share the cookbook or recipe.
I'm getting ready to can venison. I think I'll use this recipe for it tomorrow. Thank you 😊
Happy to see you! Miss your videos! Yummy recipe, however I only water bath can so far..I'm still nervous to pressure can..I'm hoping this is the year for me to learn about pressure canning!
You can do it! Pressure canning opens up a whole new world 💕
Another great canning find! Does the variety of apple matter? I'm thinking a Granny Smith might have a different flavor profile than a Fuji or Honeycrisp.
Any apple you like 😊
Hi Carol, I really enjoy your videos and your personality. But I don't eat meat and try not to eat processed foods, which is hard to do. Why do they use yeast extract? I read about it and it's not good. They claim it won't alter the sodium content of the food it's in. But it warms those who have high blood pressure to not eat it. Some people have had mild flushing of skin and headaches when they eat glutamates or MSG. I believe I'll stay away from it. I'm happy I watched your video today.😊
I like your earrings!! 😊
Thank you 😊
You're welcome! Have a great day!@@carol-thriftychichousewife6231
In the restaurant, cooking wine is the equivalent of sherry.
Did you move? It looks like a different kitchen.
Yes, my husband passed away so I’m on my own now
@@carol-thriftychichousewife6231I did not know. Oh, I am so sorry to hear that. A big hug to you Carol. My prayers to you & your family.
Normally they tell you just to bring your mixture to a simmer. Then can it I am shocked that they want you to cook it for an hour before it’s ever canned. Why? Isn’t that overkill?
Round steak is a tougher cut of meat and can withstand the extra cooking time would be my guess. If you want a direct answer you’ll have to contact Ball. I demonstrated the recipe as written …