Pressure Canning Whole Meals

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Why Pressure Can Whole Meals?

Pressure canning is a time-tested method of preserving food that offers numerous benefits, particularly when it comes to canning whole meals. Here are several reasons why pressure canning is an excellent choice for home cooks:

1. Convenience: Having fully prepared meals ready to heat and serve can save significant time, especially during busy weeknights or after long days at work.
2. Preservation of Nutrients: Proper canning preserves the nutrients in food, making it a healthier option compared to many commercially processed foods.
3. Extended Shelf Life: Canned meals can last for years when stored properly, reducing food waste and providing a reliable food source during emergencies.
4. Cost-Effective: Buying ingredients in bulk and canning them yourself can be more economical than purchasing pre-packaged meals.
5. Control Over Ingredients: Home canning allows you to avoid preservatives, excessive salt, and other unwanted additives, giving you control over what you and your family consume.

Basic Recipes for Pressure Canning Whole Meals

1. Beef Stew

Ingredients:

• 2 pounds beef stew meat, cubed
• 4 cups potatoes, diced
• 4 cups carrots, sliced
• 2 cups celery, chopped
• 2 cups onions, chopped
• 4 cloves garlic, minced
• 6 cups beef broth
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 teaspoons dried thyme
• 2 bay leaves

Instructions:

1. Prepare the Ingredients: Wash, peel, and chop all vegetables. Cube the beef stew meat.
2. Brown the Meat: In a large skillet, brown the beef stew meat over medium-high heat until browned on all sides.
3. Combine Ingredients: In a large pot, combine the browned meat, vegetables, garlic, salt, pepper, thyme, and bay leaves. Pour in the beef broth.
4. Heat the Mixture: Bring the mixture to a boil and then reduce the heat to simmer for 10 minutes.
5. Fill the Jars: Ladle the hot mixture into sterilized canning jars, leaving a 1-inch headspace. Remove air bubbles and wipe the jar rims.
6. Seal and Process: Place the lids and rings on the jars. Process in a pressure canner at 10 pounds pressure (adjust for altitude) for 75 minutes for pints or 90 minutes for quarts.

2. Chicken Soup

Ingredients:

• 2 pounds boneless, skinless chicken breast, cubed
• 4 cups chicken broth
• 4 cups carrots, sliced
• 4 cups celery, chopped
• 2 cups onions, chopped
• 4 cloves garlic, minced
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 teaspoons dried parsley
• 2 teaspoons dried thyme

Instructions:

1. Prepare the Ingredients: Wash, peel, and chop all vegetables. Cube the chicken breast.
2. Combine Ingredients: In a large pot, combine the chicken, vegetables, garlic, salt, pepper, parsley, and thyme. Pour in the chicken broth.
3. Heat the Mixture: Bring the mixture to a boil and then reduce the heat to simmer for 10 minutes.
4. Fill the Jars: Ladle the hot mixture into sterilized canning jars, leaving a 1-inch headspace. Remove air bubbles and wipe the jar rims.
5. Seal and Process: Place the lids and rings on the jars. Process in a pressure canner at 10 pounds pressure (adjust for altitude) for 75 minutes for pints or 90 minutes for quarts.

3. Vegetarian Chili

Ingredients:

• 4 cups cooked black beans
• 4 cups cooked kidney beans
• 4 cups diced tomatoes
• 2 cups bell peppers, chopped
• 2 cups onions, chopped
• 4 cloves garlic, minced
• 6 cups vegetable broth
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika

Instructions:

1. Prepare the Ingredients: Wash, peel, and chop all vegetables. Cook the beans if not using canned.
2. Combine Ingredients: In a large pot, combine the beans, tomatoes, bell peppers, onions, garlic, salt, pepper, chili powder, cumin, and paprika. Pour in the vegetable broth.
3. Heat the Mixture: Bring the mixture to a boil and then reduce the heat to simmer for 10 minutes.
4. Fill the Jars: Ladle the hot mixture into sterilized canning jars, leaving a 1-inch headspace. Remove air bubbles and wipe the jar rims.
5. Seal and Process: Place the lids and rings on the jars. Process in a pressure canner at 10 pounds pressure (adjust for altitude) for 75 minutes for pints or 90 minutes for quarts.

Tips for Successful Pressure Canning

• Follow Instructions Carefully: Always adhere to tested recipes and guidelines from reliable sources such as the National Center for Home Food Preservation.
• Adjust for Altitude: Pressure settings and processing times may vary based on altitude, so ensure you adjust accordingly.
• Inspect Equipment: Regularly check your pressure canner for proper functioning, including seals and gauges.
• Label and Store: Clearly label your jars with contents and date of canning. Store them in a cool, dark place to maximize shelf life.

Pressure canning whole meals not only provides convenience but also ensures you have nutritious and delicious meals ready whenever needed. With the right techniques and a bit of preparation, you can enjoy the benefits of home-canned meals year-round.