Canning Brunswick Stew: What Pressure?

Brunswick stew is a Southern dish that combines vegetables, meat, and a tomato base. It is often pressure-canned and stored in jars for later consumption. The process of canning Brunswick stew involves cooking the ingredients, preparing the jars, and using a pressure canner to preserve the food. The pressure and timing used in the canner depend on the type of canner and the altitude. It is important to follow safety guidelines and use approved recipes to ensure the food is safe for consumption.

Pressure cooking time for Brunswick stew

Brunswick stew is a traditional American dish that is especially popular in the Southern United States. It is a tomato-based stew that typically includes lima beans, corn, and at least two types of meat.

The pressure cooking time for Brunswick stew will depend on the ingredients used and the model of your pressure cooker. However, as a general guideline, here is a step-by-step guide for pressure cooking Brunswick stew:

Step 1: Sautéing

First, you will need to sauté the aromatics, such as onions, garlic, and carrots, in some butter or olive oil. This step usually takes around 3-4 minutes until the vegetables become fragrant.

Step 2: Adding Ingredients

Next, add the remaining ingredients, including the broth, tomatoes, beans, corn, and meat. At this stage, you can also add seasonings like Worcestershire sauce, hot sauce, and barbecue sauce to enhance the flavour. Ensure that all the ingredients are submerged in the liquid.

Step 3: Pressure Cooking

Secure the lid on your pressure cooker and set the valve to the sealing position. For pressure cooking, most recipes recommend a cooking time of around 8 minutes for the meat and vegetables to cook through. However, if you are using uncooked pork or chicken, the cooking time will be longer, around 60 minutes for bone-in pork.

Step 4: Natural Release

Once the initial cooking time is up, let your pressure cooker naturally release pressure for about 5 minutes. This step is important as it allows the pressure to reduce gradually and helps ensure that the ingredients are cooked through.

Step 5: Shredding Meat and Adding Extras

After releasing the pressure, open the lid and remove the meat. Shred the meat using forks or a hand mixer and cut it into smaller pieces if needed. You can also add in any extra ingredients at this stage, such as diced potatoes, cooked pulled pork, or additional seasonings.

Step 6: Second Pressure Cook

Secure the lid again and set the valve to sealing. For this second pressure cook, adjust the cooking time to around 4 minutes. This final step ensures that all the ingredients are heated through and meld together.

Step 7: Serving

Once the second pressure cook is complete, you can immediately release the pressure, carefully open the lid, and serve your delicious Brunswick stew! Don't forget to pair it with some cornbread for the full Southern experience!

Tips:

• If you prefer a thicker stew, you can mash or blend some of the beans before adding them to the pot.
• For a more authentic Southern flavour, consider using liquid smoke or fire-roasted tomatoes.
• Always refer to your pressure cooker's instruction manual for specific guidelines and adjustments based on your model.

Altitude adjustments for canning stew

When canning stew, it is important to take into account the altitude of your location. Adjustments must be made at altitudes above 1,000 feet (300 metres) to ensure the safety of your canned goods. This is because, as altitude increases, atmospheric pressure decreases, causing water to boil at lower temperatures. At sea level, water boils at 212° Fahrenheit (100° Celsius), but at 2,500 feet, it boils at only 207.1° Fahrenheit (97.3° Celsius). As a result, undesired pathogens may survive the canning process, which can cause sickness.

To compensate for the decrease in atmospheric pressure at higher altitudes, adjustments must be made to the processing steps of all canning methods. For boiling water bath canning, you must increase the processing time to ensure that the contents of your jar reach a safe temperature of at least 212° Fahrenheit. The specific increase in time depends on the altitude and the length of the original processing time. For example, if the recipe calls for a processing time of more than 20 minutes and you live at an altitude of 5,000 feet, increase the processing time by 15 minutes. If the recipe calls for a processing time of less than 20 minutes and you live at an altitude above 6,000 feet, increase the processing time by 10 minutes.

For pressure canning, you must increase the pressure rather than the processing time. The time remains the same at all altitudes once the correct pressure for those altitudes is applied. The specific increase in pressure depends on the altitude and the type of pressure canner you are using. For a weighted-gauge canner, use 10 pounds of pressure at up to 1,000 feet and 15 pounds of pressure at over 1,000 feet. For a dial-gauge canner, use 11 pounds of pressure at up to 2,000 feet, 12 pounds at 2,001-4,000 feet, 13 pounds at 4,001-6,000 feet, 14 pounds at 6,001-8,000 feet, and 15 pounds at 8,001-10,000 feet.

Preparing beef stew for canning

Ingredients:

• 4 to 5 lbs stewing beef, cut into 1 to 1 1/2 inch cubes
• Olive oil to brown meat
• 12 cups potatoes, peeled and cut into 1'' chunks, or about 5 pounds potatoes as purchased, about 4 pounds when peeled, trimmed & prepared
• 8 cups carrots, sliced into 1/2 inch rounds, or 2 1/2 lbs prepared (peeled/chopped), from 3 lbs as purchased
• 3 cups onions, peeled and chopped into 1/2 inch pieces, or 1 lb prepared from 1 1/4 lbs as purchased or 2 medium onions
• 3 cups celery, chopped, from about 1 pound prepared or 1 small celery head
• 12 cups beef stock, homemade or store-bought, plus more to fill if necessary
• 4 1/2 tsp salt, optional, adjust to taste (not required for preservation, only flavor)
• 1 tsp dried thyme, optional, adjust to taste
• 1/2 tsp black pepper, optional, adjust to taste

Method:

• Prepare a pressure canner for hot pack canning by adding several inches of water to the bottom and bringing it up to a simmer (around 180 degrees F). Follow the manufacturer's instructions for your pressure canner model, as they may differ. Prepare jars and rings as well.
• Brown the beef in a small amount of olive oil. Work in batches and don't crowd the pan. The beef should be nicely browned on the outside but not cooked through. Do not use flour to brown the meat.
• In a separate pot, bring the beef stock to a simmer and add the chopped vegetables and meat. (Some recipes use a mixture of beef stock and water, but using all beef stock/broth will result in more flavour.)
• Use a slotted spoon to scoop the beef and vegetables into canning jars, distributing the solids evenly across 7 quart or 14 pint jars. Leave 1'' headspace.
• Ladle the simmering beef stock over the solids, maintaining 1'' headspace.
• Wipe the rims and attach 2-part canning lids, tightening them with your fingers. Use a jar lifter to place the jars in your pressure canner.
• Allow the steam to vent for 10 minutes, then seal the pressure canner and bring it up to temperature.
• Process the jars at the appropriate pressure for your altitude:

• 0 to 2,000 feet in elevation: use 11 pounds pressure (dial gauge) or 10 pounds pressure (weighted gauge).
• 2,001 to 4,000 feet in elevation: use 12 pounds pressure (dial gauge) or 15 pounds pressure (weighted gauge).
• 4,001 to 6,000 feet in elevation: use 13 pounds pressure (dial gauge) or 15 pounds pressure (weighted gauge).
• 6,001 to 8,000 feet in elevation: use 14 pounds pressure (dial gauge) or 15 pounds pressure (weighted gauge).

• For pint jars, process for 75 minutes; for quart jars, process for 90 minutes.
• After canning, turn off the heat and allow the pressure canner to cool naturally back to room temperature before opening. Do not open early or try to speed cool the canner.
• Check jar seals once cool. Properly canned and sealed jars should maintain peak quality on the pantry shelf for 12-18 months. Store any unsealed jars in the refrigerator for immediate use.

Hot pack vs. raw pack for Brunswick stew

Canning Brunswick stew is a great way to preserve the flavour of summer vegetables and have shelf-stable meals available year-round. However, there are two methods for canning stews: hot packing and raw packing.

Hot Packing

Hot packing is a process where the meat is lightly browned and the stew is brought to a boil before being placed in the jars. This method helps to force out air that is naturally present in the meat and vegetables, resulting in fewer air bubbles in the jar and a reduced chance of a large headspace after processing. Hot packing also helps the meat retain its shape and appearance in the jars, as the boiling water or broth added to the jar covers the meat and stops proteins from adhering to the sides.

Raw Packing

Raw packing, on the other hand, involves placing raw, cubed meat into clean and sanitised jars, pressing the meat down to remove air bubbles, and then adding lids before pressure canning. This method creates its own broth, but it can result in proteins sticking to the sides of the jar, which must then be washed out. Raw packing is generally easier for beginners, as there is less prep work involved, and it is also a good option for those who want to control the proportions of ingredients in each jar more easily.

Both methods are safe and effective for canning Brunswick stew. Hot packing may be preferable if you want to avoid the extra step of washing out the jars, and it can also result in more aesthetically pleasing jars. However, raw packing can be a good option if you want to save time during the canning process and have more control over the amount of ingredients in each jar. Ultimately, the best method for you will depend on your specific needs and preferences.

Ingredients for Brunswick stew

Brunswick stew is a Southern dish that features beans, vegetables, and meat in a tomato base. The ingredients for Brunswick stew are:

• Chicken and/or pork, beef, or other meat
• Chicken stock or broth
• Potatoes
• Carrots
• Onions
• Green baby lima beans
• Tomatoes
• Corn
• Ketchup
• Worcestershire sauce
• Lemon juice
• White vinegar
• Seasoning (e.g. salt, black pepper, red pepper, garlic, Tony Chacheres seasoning, sugar)
• Butter
• Barbecue sauce
• Brown sugar
• Canned goods (e.g. chicken broth, tomatoes, corn, lima beans)

Brunswick stew is a versatile dish that can be made with a variety of meats and vegetables. It is typically cooked in a large pot or Dutch oven over medium heat and simmered until the vegetables are tender. The seasoning and spices can be adjusted to taste, and the stew is often served with cornbread or biscuits and coleslaw on the side.

Frequently asked questions