Canning Beef Stroganoff

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Canning beef stroganoff is a delicious way to prepare a meal in a jar recipe ahead of time.  This creates a lovely stroganoff base, and all you need to add is a bit of flour and sour cream to serve.

It’s creamy. It’s savory. It’s delicious.

There’s no denying that beef stroganoff is a favorite comfort food for many. However, not everyone has the time to prepare it fresh whenever they feel like it.

It takes quite a while to slow-cook the beef to tender perfection, and that makes it hard to pull off on a busy weeknight…

That is, unless you’ve got canned beef stroganoff waiting in your pantry.

Canning beef stroganoff is a smart way to preserve your food for a long time while still keeping it fresh and delicious for months to come.

You cannot add flour or sour cream into the jar, but that’s done at serving.  All the time-intensive parts of preparation are done ahead of time, so the meat is tender, seasoned and ready to heat and eat.

Believe it or not, canning beef stroganoff is easier than you might think – here’s what you need to know. 

Ingredients for Beef Stroganoff

This recipe is adapted from The All New Ball Book of Canning and Preserving and it’s one of their tested “meal in a jar” pressure canning recipes.  They have quite a few, and they’re all small-batch recipes designed to make just 2 quarts, which is the minimum you can load into a pressure canner for processing.

You can double this recipe to make a full standard 4 quart pressure canner batch.  I have a large pressure canner, which actually holds 14 quart jars.  It’s a 30-quart All-American Pressure Canner, and I’ll multiply this recipe by 7 to fill it.

Be aware that you can increase this recipe to whatever size you want to fill your canner, but you do need to make at least 2 quarts (or 4 pints) so that the canner has enough thermal mass inside to safely process.

The ingredients for canning beef stroganoff are quite simple.  To make a canner batch of two quarts or four pints, you’ll need the following:

• 2 lb (1 kg) of boneless beef chuck roast, trimmed and sliced into 2-inch (5 cm) pieces 
• 1 cup (250 ml) sliced mushrooms
• 1 cup (250 ml) chopped onion 
• 4 Tbsp (60 ml) tomato paste
• 2 tsp (10 ml) salt
• 1 tsp (5 ml) ground black pepper
• 2 tsp (10 ml) dried parsley
• 2 tsp (10 ml) dried thyme
• 2 sliced garlic cloves
• 4 Tbsp (60 ml) Worcestershire sauce
• Beef broth (optional) 
• Flour to serve
• Sour cream to serve

You will need both flour and sour cream when it comes time to serve your beef stroganoff; don’t include these prior to canning, as it will result in an unsafe canner load. 

You can use any kind of mushrooms and onions you’d like. 

Canning Beef Stroganoff

Beef stroganoff is easy to prepare! To get started, prepare the pressure canner and jars. Add a few inches (8 cm) of water to the pressure canner, depending on the instructions from the manufacturer, and allow it to heat up to 180 degrees Fahrenheit (82 degrees Celsius) on the stovetop while you’re preparing your mixture.

Combine all of the ingredients (except flour, sour cream, and beef broth) in a large bowl. Mix well.

Or, pack them directly into canning jars, evenly dividing the ingredients between jars.  This is a raw-pack recipe, so everything just goes in the jars raw and is covered with boiling broth for canning.

Fill one jar at a time, adding all the ingredients until the jars are full. If you have any room remaining, you can top off the jars with hot beef broth. Make sure you leave an inch (2.5 cm) of headspace.

Remove the air bubbles, double-checking for headspace. Wipe the rims of the jars to get rid of any food particles. Then, apply the lids and bands until they are fingertip-tight. 

Place the jars in a pressure canner that has two inches of simmering water. Put the lid on the canner and adjust it to the locked position. Turn the heat on the stove to medium-high, then vent steam for 10 minutes.

Put the counterweight or weighted gauge on the vent. Bring the pressure to 10 lbs for a weighted gauge canner or 11 lbs for a dial gauge canner. Process the jars for 90 minutes for quarts or 75 minutes for pints.  (Adjust pressure for altitude, see below)

When the jars have finished processing, turn off the heat, then allow the canner to come back down to zero pressure. After five minutes, remove the lid, then let the jars cool for 10 minutes before you remove them from the canner. Let them cool for another 24 hours at room temperature, then check the seals, label the jars, and store them for up to one year.

Altitude Adjustments for Canning Beef Stroganoff

With pressure canning, the processing times stay the same at higher altitudes, but the pressures change.  Here are the altitude adjustments for pressure canning:

For dial gauge pressure canners:

• 0 to 2,000 feet in elevation – 11 lbs pressure
• 2,001 to 4,000 feet in elevation – 12 lbs pressure
• 4,001 to 6,000 feet in elevation – 13 lbs pressure
• 6,001 to 8,000 feet in elevation – 14 lbs pressure

For weighted gauge pressure canners:

• 0 to 1,000 feet in elevation – 10 lbs pressure
• Above 1,000 feet – 15 lbs pressure

Canning Leftover Stroganoff

Generally, beef stroganoff is cooked together with flour and cream of some kind, and that’s not approved for canning.  When canning beef stroganoff, you need to process jars with just meat/vegetables/seasoning and then add the thickener and dairy products at serving time.

If somehow you’ve cooked the base for stroganoff without any ingredients prohibited for canning, then it may be possible to can leftovers…but it’s almost always cooked to serve with flour and dairy, and when served, it’s served over noodles, which are also not approved for canning.

In general, if canning stroganoff it’s a better idea to make a canning specific batch rather than try to adapt a recipe to can leftovers.

Serving Beef Stroganoff

Ready to serve your canned beef stroganoff? It’s easier than you might think to prepare this delicious meal, now that you have it ready to go.

All you need to do is transfer the contents of the jar to a saucepan. For quarts, whisk in 2 Tbsp (30 ML) of flour until it is well combined. For pints, whisk in 1 Tbsp (15 ml) of flour per jar. Simmer the mixture over medium heat for 10 minutes, stirring often, then remove from heat and stir in a large tablespoon of sour cream. 

One of the best things about beef stroganoff is its versatility. You can serve it with a variety of sides, depending on your preference. One classic side is rice. The plain flavor will provide a perfect backdrop for the savory sauce of the beef stroganoff. 

Another option would be noodles. If you’re already serving egg noodles with your beef stroganoff, go ahead and try to serve it up with mashed potatoes instead. 

Canning Beef Stroganoff

Ashley Adamant

Beef stroganoff is a delicious comfort food meal that's ready to heat and eat right from the jar.

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Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs

Ingredients

  

• 2 lb 1 kg of boneless beef chuck roast, trimmed and sliced into 2-inch (5 cm) pieces
• 1 cup 250 ml sliced mushrooms
• 1 cup 250 ml chopped onion
• 4 Tbsp 60 ml tomato paste
• 2 tsp 10 ml salt
• 1 tsp 5 ml ground black pepper
• 2 tsp 10 ml dried parsley
• 2 tsp 10 ml dried thyme
• 2 sliced garlic cloves
• 4 Tbsp 60 ml Worcestershire sauce
• Beef broth or water
• *Flour to serve
• *Sour cream to serve

Instructions

 

• Prepare the pressure canner and jars. Add a few inches (8 cm) of water to the pressure canner, depending on the instructions from the manufacturer, and allow it to heat up to 180 degrees Fahrenheit (82 degrees Celsius) on the stovetop.
• Combine all of the ingredients (except flour, sour cream, and beef broth) in a large bowl. Mix well.
• Fill one jar at a time, adding all the ingredients until the jars are full. If you have any room remaining, you can top off the jars with hot beef broth. 
• Make sure you leave an inch (2.5 cm) of headspace.
• Remove the air bubbles, double-checking for headspace. 
• Wipe the rims of the jars to get rid of any food particles. Then, apply the lids and bands until they are fingertip tight. 
• Place the jars in a pressure canner that has two inches of simmering water. Put the lid on the canner and adjust it to the locked position. 
• Turn the heat on the stove to medium-high, then vent steam for 10 minutes.
• Put the counterweight or weighted gauge on the vent. Bring the pressure to 10 lbs for a weighted gauge canner or 11 lbs for a dial gauge canner. Process the jars for 90 minutes for quarts or 75 minutes for pints. 
• When the jars have finished processing, turn off the heat, then allow the canner to come back down to zero pressure. 
• After five minutes, remove the lid, then let the jars cool for 10 minutes before you remove them from the canner. 
• Let them cool for another 24 hours at room temperature, then check the seals, label the jars, and store them for up to one year. 

Notes

*Do not add flour or sour cream to the canning jars, that is to be added at serving.

Altitude Adjustments for Canning Beef Stroganoff

With pressure canning, the processing times stay the same at higher altitudes, but the pressures change.  Here are the altitude adjustments for pressure canning:

For dial gauge pressure canners:

• 0 to 2,000 feet in elevation – 11 lbs pressure
• 2,001 to 4,000 feet in elevation – 12 lbs pressure
• 4,001 to 6,000 feet in elevation – 13 lbs pressure
• 6,001 to 8,000 feet in elevation – 14 lbs pressure

For weighted gauge pressure canners:

• 0 to 1,000 feet in elevation – 10 lbs pressure
• Above 1,000 feet – 15 lbs pressure

Tried this recipe?Let us know how it was!

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