Canning Goulash

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This pressure canned goulash recipe is adapted from the Ball Blue Book of Canning and delivers deep, paprika-rich flavor in every jar. The beef is browned and slow-simmered with vegetables and a classic spice blend before being packed into pints or quarts for the pantry. It is a hearty, shelf-stable meal that is ready to heat and serve any night of the week.

Prep Time45

Cook Time1

Canning Time1 30

Total Time3 15

Course: Dinner

Cuisine: Hungarian

Keyword: Goulash, Meal in a Jar

Servings: servings (makes 4 pints or 2 quarts)

Equipment

Pressure Canner

Ingredients

4 lbs stewing beef or pork such as beef chuck or round, cut into 2-inch cubes
2 to 4 Tbsp vegetable oil as needed for browning meat, or other neutral oil
6 stalks celery halved lengthwise
4 large carrots peeled and halved lengthwise
3 medium onions peeled and halved root-end intact
3 tbsp paprika Hungarian paprika preferred
1 tbsp salt see notes
2 tsp mustard powder
20 whole peppercorns
3 whole bay leaves
2 tsp caraway seeds optional
4 cups water
1/4 cup vinegar any type

Instructions

Prepare your pressure canner, jars, lids, and bands according to the manufacturer's instructions. Keep jars hot until needed.
Wash and halve the celery stalks lengthwise, peel and halve the carrots, and halve the onions root-end intact so they hold their shape. Bundle the peppercorns, bay leaves, and caraway seeds in a piece of cheesecloth tied with kitchen twine to make a spice bag. Set aside.
Combine the paprika, salt, and mustard powder in a small bowl. Toss the meat cubes with the spice mix in batches until evenly coated. Heat some of the oil in a large heavy-bottomed pan over medium-high heat and brown the meat in batches, adding more oil as needed. Transfer each batch to a large pot with the prepared vegetables as it finishes.
Deglaze the frying pan with the water, scraping up all the browned bits from the bottom, and pour that liquid into the pot. Add the spice bag and vinegar. Bring to a boil, then reduce heat and simmer covered for about 1 hour until the meat is just tender but not falling apart. Alternatively, pressure cook on high for 7 to 10 minutes.
Remove the spice bag. Remove and discard the vegetables, or leave them in if following the Hearty Soups Protocol. Ladle the hot goulash into prepared jars, making sure each jar has a good balance of meat and broth. Top with boiling water if needed. Leave 1 inch headspace. Remove air bubbles, wipe jar rims, and apply lids and bands to fingertip tight.
Load jars into the preheated pressure canner. Lock the lid, vent for 10 minutes, then bring to pressure. Process pints for 75 minutes and quarts for 90 minutes, adjusting pressure for altitude. When processing is complete, turn off heat and allow canner to depressurize naturally. Wait a few minutes, then remove jars and cool on a towel-lined counter for 12 to 24 hours. Check seals, label, and store in a cool dark place.

Notes

Salt: This recipe calls for 1 tablespoon of salt for the full batch, which works out to about 3/4 teaspoon per pint jar. That's more salt than the standard 1/2 tsp per pint, but the recipe expects that you'll "discard" the veggies, which will carry some of the salt with them. I think it comes out just about right as written. Salt is here for seasoning only and can be reduced to suit your tastes. Adjust at the table after opening.

Yield: As written, this recipe yields 4 pints or 2 quarts. Double or triple for a full canner load. If you choose to include the vegetables in the jars, you yield will be slightly higher.

Vegetables: The Ball Blue Book instructs you to remove the vegetables after cooking, as they are there to build flavor in the broth. However, keeping them in the jars is permitted under the University of Alaska Cooperative Extension Hearty Soups Protocol.

Paprika: Hungarian paprika is the most traditional choice. Spanish paprika works as a substitute.

Vinegar: Any vinegar works here. The acidity level does not affect canning safety in a pressure canned recipe.

Meat: Beef chuck, round, or any well-marbled stewing cut works well. For pork, any stewing cut is fine, including pork leg roast. You can also use venison, bison, elk, or other game meats.

Storage: Store sealed jars in a cool, dark pantry. Use within 12 to 18 months for best quality. Refrigerate after opening.

Altitude Adjustments

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

Nutrition