Pressure Canning Brunswick Stew: How Long?

Brunswick stew is a hearty dish that combines meat and vegetables in a savoury blend. While the exact ingredients may vary, it typically includes chicken or pork, lima beans, corn, and diced tomatoes, all slow-cooked to perfection. To pressure can this delicious stew, it is essential to follow specific steps to ensure both flavour and food safety.

The process begins with browning the meat in a small amount of oil, working in batches to avoid overcrowding the pan. Then, the vegetables are prepared and added to a separate pot of simmering broth. This mixture is then carefully ladled into canning jars, leaving a one-inch headspace. The jars are then placed in a pressure canner, sealed, and allowed to vent for about 10 minutes before bringing it to the appropriate pressure.

The canning time varies depending on the size of the jars, with pints typically processed for 75 minutes and quarts for 90 minutes. It's crucial to adjust the pressure based on your altitude, with higher altitudes requiring higher pressures. After canning, the stew can be stored on pantry shelves for up to 18 months, providing a convenient and nutritious meal option.

Pressure canning Brunswick stew: how long?

Pressure canning is a great way to preserve your Brunswick stew. The process will vary depending on the ingredients used and the size of the jars, but the general steps are as follows:

Prepare the Stew

First, prepare your Brunswick stew as you normally would. If you're making a large batch specifically for canning, here is a sample recipe that should fill about seven quart jars or fourteen pint jars:

• Start by browning your meat in a small amount of oil. Work in batches and don't crowd the pan—the meat should be nicely browned but not cooked through. Do not use flour for browning.
• In a separate pot, bring beef or chicken broth to a simmer. Add the browned meat, vegetables, and seasonings. Return to a simmer.

Fill the Jars

Once the stew is simmering, you're ready to fill your jars. Use a slotted spoon to scoop the meat and vegetables into your canning jars, distributing the solids evenly across the jars and leaving about one inch of headspace. Ladle the simmering broth over the solids, still maintaining one inch of headspace.

Pressure Canning

Wipe the rims of the jars and attach the two-part canning lids. Use a jar lifter to place the jars into your pressure canner, ensuring that there are a few inches of water in the bottom pre-heated to a simmer (around 180°F). Secure the lid on the pressure canner and vent the steam for about ten minutes before bringing the canner up to pressure.

Processing Times

The processing time will depend on your altitude and whether you are using a dial or weighted gauge canner:

• For a dial gauge canner, process pint jars for 75 minutes and quart jars for 90 minutes at the following pressures:
• 0 to 2,000 feet: 11 pounds pressure
• 2,001 to 4,000 feet: 12 pounds pressure
• 4,001 to 6,000 feet: 13 pounds pressure
• 6,001 to 8,000 feet: 14 pounds pressure
• For a weighted gauge canner, process pint and quart jars for the same times but at these pressures:
• 0 to 1,000 feet: 10 pounds pressure
• Above 1,000 feet: 15 pounds pressure

Tips and Variations

• You can omit ingredients that you don't like, such as celery, but do not substitute other vegetables or increase the quantities.
• Adjust the seasonings to your taste, using modest amounts of dry seasonings. You can also add up to 1/2 cup of Worcestershire sauce for extra flavour.
• If you prefer a thicker stew, you can strain out the broth and make a roux with butter and flour to thicken it into a rich gravy.

Brunswick stew: what is it?

Brunswick stew is a Southern dish that features beans, vegetables, and meat in a tomato-based broth. It is a beloved comfort dish with roots in traditional Southern cuisine. The modern version of this stew typically uses chicken or pork, but early versions often included small game animals like squirrels, rabbits, and even opossums. The ingredients vary by region, and the dish is said to have originated from poor southerners who used whatever meat and vegetables were locally available and easily accessible.

The origins of Brunswick stew are disputed, with several regions throughout the South—all with name ties to Brunswick—claiming to be the birthplace. These include Brunswick, Georgia; Brunswick County, Virginia; and the Brunswick Islands of North Carolina. The dish is similar to a Kentucky Burgoo, which often includes veal or lamb, and is usually served as a side dish to barbecue.

Brunswick stew is a versatile and hearty dish that can be made in a variety of ways, depending on the ingredients available. Common ingredients in modern versions include chicken, pork shoulder or pulled pork, beef, potatoes, onions, corn, lima beans, and various seasonings. The barbecue sauce and a touch of cayenne pepper add a rich flavour to the stew.

Brunswick stew is a simple dish to prepare and can be cooked in a Dutch oven, slow cooker, or even a basic pot on the stove. It is an excellent way to use up leftover BBQ or meat, and the recipe can be easily adapted to include whatever vegetables and proteins are on hand.

Brunswick stew: ingredients

Brunswick stew is a Southern dish that features beans, vegetables, and meat in a tomato base. The ingredients for this stew are fairly flexible, as it was traditionally made with whatever was local and easily available. Here is a list of ingredients commonly used in Brunswick stew:

Meat:

• Chicken (especially thighs)
• Pork (smoked, pulled, or leftover)
• Beef
• Squirrel
• Rabbit
• Opossum

Vegetables:

• Corn (fresh, frozen, or cream-style)
• Lima beans (or butter beans)
• Potatoes
• Onions
• Celery
• Okra
• Green bell pepper

Sauces and seasonings:

• Barbecue sauce (preferably North Carolina-style vinegar-based)
• Ketchup
• Worcestershire sauce
• Brown sugar (optional)
• Hot sauce
• Cayenne pepper
• Salt
• Black pepper
• Crushed red pepper

Other:

• Olive oil or butter
• Chicken broth or stock
• Tomato paste or diced tomatoes
• Garlic

Brunswick stew: preparation

Brunswick stew is a tomato-based Southern stew made with meat and vegetables. The budget-friendly dish was originally made with small game meats, but now it is often made with chicken and pork. It is typically enhanced with condiments such as barbecue sauce and ketchup, giving it a sweet and savoury flavour.

• 1 ham bone (preferably smoked)
• 4-pound stewing hen
• 1 teaspoon dried thyme or several sprigs of fresh thyme
• 6 stems of fresh parsley
• 1/2 teaspoon black peppercorns
• 14.5 ounces of canned diced tomatoes
• 1 large chopped onion
• 4 medium cubed potatoes
• 2 cups of butter beans (baby lima beans)
• 19 ounces of canned whole kernel corn, drained
• 18 ounces of bottled sweet and smoky barbecue sauce
• 2 teaspoons of salt, or to taste
• 1 teaspoon of red pepper flakes or 1 chopped red chilli pepper (optional)

Start by putting the ham bone in a large cooking pot with water. Bring it to a boil, then reduce the heat, cover, and simmer for an hour. Next, add the chicken along with the bay leaves, thyme, parsley, celery, onions, and peppercorns. Simmer until the chicken is cooked through and tender, which should take around 1 hour and 30 minutes. When the chicken is tender, set it aside to cool. Remove and discard the bones and skin, then finely shred the meat and return it to the broth.

Now, add the onion, butter beans or baby lima beans, corn, potatoes, diced tomatoes, barbecue sauce, ketchup, salt, and red pepper flakes (if using). Add more water if needed to make a thick soupy stew. Cook for 45 minutes to 1 hour, or until the vegetables are tender.

You can also make Brunswick stew with all pulled pork, all shredded chicken, or any combination of the two. The ham bone is optional but recommended for a smoky flavour. If you can't find a ham bone, you can start by cooking the chicken and aromatic herbs and use a barbecue sauce with a smoky flavour. For a faster preparation, skip cooking the chicken and substitute the meat from a purchased rotisserie chicken.

Brunswick stew: serving suggestions

Brunswick stew is a versatile dish that can be served in a variety of ways. Here are some serving suggestions:

As a Side Dish

Brunswick stew is commonly served as a side dish at barbecues and pairs well with barbecued meats such as chicken or pork. It can be served alongside other side dishes such as baked beans and potato salad.

As a Main Course

Although less traditional, Brunswick stew can also be served as a main course. It can be served in a bowl with saltine crackers or freshly baked cornbread on the side.

With Cornbread or Bread

Whether served as a side or main course, Brunswick stew goes well with cornbread or crusty bread, which can help to soak up the stew's juices.

With Other Sides

When served as a main course, Brunswick stew can be accompanied by a variety of sides such as pickles, coleslaw, or a salad. For a more adventurous option, try serving it with fried okra, hushpuppies, or sautéed spinach.

As Leftovers

Brunswick stew is a hearty dish that often results in leftovers. These leftovers can be frozen and enjoyed later, or transformed into new meals. For example, the stew can be used to stuff potato skins, tossed with pasta, grains, or rice, or served over eggs.

Frequently asked questions