As we wind
down winter canning and look forward to produce for the spring and summer there
are still so many canning projects we can do in between. Barbara, one of my
avid followers on Facebook, finds canning a great way to make amazing food for
her family. I was pleased to see that she came up with a recipe that combined
the simplicity of ground beef with veggies to make a dish that was either a
stand-alone or combined with your favorite pasta as a quick and easy meal.
Thank you Barbara for letting me share this with Canning Homemade
followers.
Home
»
»Unlabelled
»
Barbara's Goulash!
Barbara's Goulash
Preparation: Brown
the ground beef with onions and peppers, then add minced garlic. Season with
salt and pepper to salt. Be sure to drain well.
Cooking: Get a 4
quart pot or Dutch oven. Combine ground beef, veggies, tomatoes and anything
that’s left goes into this pot (dry ingredients). Simmer for 20-30
minutes.
Filling the jars: On a dishtowel place your hot jars. Fill
your jars with the mixture to 1" headspace. Remove air bubbles and refill
to the proper headspace if necessary. Taking a clean papertowel and wipe the
rims of the jars with white vinegar removing any food particles that would interfere with
a good seal. Using your magic wand extract the lids from the hot water and
place them on the now cleaned rims. Add your rings to the tops of each of the
jars and turn to seal just "finger tight".
Processing: Make sure your
canning water has come to a simmer and place the jars in the pressure
canner. Lock the lid and turn up the heat bring the canner to a boil.
Vent steam for 10 minutes, then close the vent by adding the weighted gauge or
pressure regulator (for dial gauge canner). Process
pints for 75 minutes at 10 lbs of pressure (11 lbs for dial gauge canner) and
quarts at 90 minutes. When
complete turn off the heat and let pressure return to zero naturally. Wait two
minutes longer and open vent. Remove canner lid. Wait 10 minutes then remove
jars and place on dishtowel in a place that they will sit overnight to cool. Do
not touch or move them till the next morning.
Popular Posts
-
Chicken is simple to 'put up" in the pressure canner and sometimes changing up the flavor to complete more of base for a future me...
-
We are coming upon Pear season again and a few years ago Renee shared with me a Pear Cranberry Pie Filling that I tried and it was amazingl...
-
This recipe was posted by Laurie from my Facebook page and I know so many have been looking for a great sauce that has a kick. This recipe c...
-
Stacy was looking at a Thai Sweet Chili Sauce that had all the right ingredients but not enough acidity and it used cornstarch to thicken it...
-
If you are like me you have zucchini now coming fast and you may not have enough things to do with it. I turned to the section in the Better...
-
After spending yesterday canning the beef stew it really was the best of all the ingredients that I could have put into a jar. The meat I us...
-
Many will ask what is Piccalilli (Pick-a-Lilly)! The answer depends on where you live in the world. Even here in the United States there are...
-
Barbara I want to first apologize for not investigating this recipe further. I have been asked about "stuffed" cabbage rolls and r...
-
Here is my adapted Condensed Tomato Soup recipe using Clear Jel as the thickener in place of the usually flour and butter roux. Whitney Don...
-
A few of my Facebook followers have shared some concern about opening jars and finding black or brown spots on the underside of their cannin...