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Canning Beef Stroganoff
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5 from 1 vote

Canning Beef Stroganoff

Beef stroganoff is a delicious comfort food meal that's ready to heat and eat right from the jar.
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Author: Ashley Adamant

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