5:47:00 PM
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.

Barbara's Goulash 


2-3 lbs ground beef
1 large yellow onion – chopped
3 T. Worcestershire
6 cloves minced garlic
1 cup chopped peppers. Serrano, any bell pepper. For color I used sweet peppers red, yellow and orange. 
3 cups tomato sauce or 2-3 qts whole peeled tomatoes
1 ½ tsp chipotle seasoning
1 tsp thyme 
1 tsp cumin
1 tsp oregano
red pepper flakes or cayenne to taste
2 tsp.  dry mustard

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.

Sealing: Sometime in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal. Remove rings for storage.
From Barbara:
 Add or remove spices to you and your family’s taste. It can be as spicy as you like it. Add brown sugar if you like added sweetness.  You can serve this with elbow macaroni or the pasta of your choice.

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