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Stew Meat

Prepare and preserve stew meat in your pressure canner. Use in the year ahead with your favorite recipes.

Level of Ease:


Preserving Method:

Pressure Preserving

You Will Need:

  • Beef, Veal, Lamb, Mutton, Pork or Venison (select roast or less tender cuts)
  • Water
  • Glass preserving jars with lids and bands


  1. PREPARE pressure canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
  2. CUT meat into 1 1/2- to 2-inch cubes. Remove fat and gristle.
  3. COMBINE meat with water to cover in a large saucepan. Simmer meat until hot throughout.
  4. PACK hot meat into hot jars leaving 1 inch headspace. Add 1 teaspoon salt to each quart jar, 1/2 teaspoon to each pint jar, if desired.
  5. LADLE hot cooking liquid over meat leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
  6. PROCESS filled jars in a pressure canner at 10 pounds pressure 1 hour and 15 minutes for pints and 1 hour and 30 minutes for quarts, adjusting for altitude.

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