For cooks who prefer real, homemade food, canned meat is one of the most convenient pantry staples. Shelf-stable and pre-cooked, canned stew meat makes meal prep simple: open a jar and you have ready-to-use protein for soups, tacos, stir-fries, casseroles, and more. Below is a clear, practical guide to pressure-canning stew meat safely and effectively.
Necessary Equipment
To preserve stew meat safely you must use a pressure canner. A pressure canner is designed specifically for processing low-acid foods and is different from a stovetop pressure cooker. Always follow the manufacturer’s instructions for your particular model.
Use glass canning jars no larger than a quart (1 liter); pint (500 ml) jars are often the most practical size for household meals. You’ll also need new canning lids and metal bands. A rubber-lined jar lifter helps protect your hands when removing hot jars from the canner.
Preparing Your Meat
Plan on about 1 pound of boneless red meat per pint (500 ml) jar; quarts hold approximately 2 pounds. Cut boneless stew meat into bite-sized pieces, roughly one-inch cubes, so jars fill evenly and heat penetrates properly during processing.
Raw Packing Your Jars
Wash jars and lids thoroughly; there’s no need to preheat jars for a raw-pack method. For flavor, add 1/2 teaspoon of salt to each pint jar (double for quarts). If you prefer spicier jars, add a pinch of black pepper or chili flakes to taste.
Pack the meat loosely into jars rather than tamping it down. Loosely packed jars allow heat and steam to circulate and ensure safe processing. Leave 1 inch of headspace at the top of each jar.
With raw-packing, you do not add water or broth; the meat will produce natural juices during processing. Wipe the jar rims with a vinegar-dampened paper towel to remove any fat or residue, apply lids, and tighten bands to fingertip tightness before placing jars in the canner.
Follow Your Owner’s Manual for Safe Processing
Always follow the operating instructions provided with your pressure canner. If you no longer have the manual, locate the canner’s model number (usually on the bottom) and search the manufacturer’s site or reputable preservation resources for guidance specific to your unit.
Processing Times
Processing time for stew meat is fixed: process pint jars for 75 minutes and quart jars for 90 minutes at the required pressure. These times remain the same regardless of canner type.
Elevation and Pressure Adjustments
While processing time is constant, the pounds of pressure needed depend on elevation. Consult authoritative canning guidance for dial-gauge canners and follow manufacturer recommendations for your canner type.
For weighted-gauge canners, use these general adjustments:
- 0–1,000 ft: 10 lbs pressure
- 1,001 ft and above: 15 lbs pressure
Canning Stew Meat: The Wrap-Up
When processing is complete, allow the canner to cool and the pressure to return to zero before opening the lid. Remove jars with a jar lifter and place them on a towel or cooling rack, leaving space between jars for air circulation.
After jars cool, check seals. Refrigerate any jars that failed to seal and use them first. Properly sealed jars are shelf-stable and can be stored in your pantry for months, providing an easy, ready-made protein source for quick meals.