Homemade Kentucky Burgoo

Here is Matthew and his parents day filled with prep and canning.
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Prep Time 10 mins
Cook Time 3 hrs 30 mins
Total Time 3 hrs 40 mins
Course Main Course
Cuisine American
Servings 40


  • 1 pc. Chicken
  • 12.5 lb pork bone in shoulder
  • 3 lbs Beef Steak
  • 1 pc. lamb shank
  • 40 oz dried mixed beans (weighed before soaked)
  • 1 small Bag Carrots
  • 2 small heads Cabbage
  • 8 Stalks Celery
  • 3 pc. Green Bell Peppers
  • 1 pc. yellow bell pepper
  • 1 pc. orange bell pepper
  • 7 pc. Small Onions
  • 6 pc. Jalapeño (seeded) 
  • 4-5 lbs Potatoes
  • Minced Garlic 
  • 1 bag frozen okra 
  • 4 oz bottle Lemon Juice 
  • 2 large cans diced tomatoes
  • 4 cups corn
  • Cayenne Pepper (avg 1.5 tbsp per 16 quart pot)
  • Red Pepper Flakes (avg 1.5 tbsp per 16 quart pot)
  • 32 oz Ketchup (homemade is best, one with no thickeners)
  • 8 oz Apple Cider Vinegar 
  • 8 oz Worcestershire
  • 12.5 oz Molasses


  • Combine all meat into large stock pot with enough water to cover meat by 2-4 inches. If desired, add salt (I wait to add salt at the very end when I put it in the jars - keeps it consistent). Bring to a boil for 2 hours. (I like to use the pressure canner for this because it is quicker)
  • While meat is cooking, clean and prep all of the veggies and seasonings. 
  • When meat is done cooking, remove meat (reserving the stock) - I place all of the meat on a large cutting board. When cool enough to handle, carefully remove ALL bones from the meat. Shred meat. (just when you are sure all bones are removed, I like to make one more pass through the meat to be sure). 

To finish the recipe without canning: 

  • Add all the ingredients back to the stock and add more water as needed to reach desired consistency. (this recipe makes a very large portion, so you will want to make sure your pot sizes are adequate. This recipe normally supplies me with anywhere between 50-70 pint size portions, so you can scale back as needed).
  • Once the pot(s) is full and simmering, let simmer at least 6 hours (12 hours is preferred - the simmering time is not really necessary if you are canning the recipe)
  • Put leftovers into freezer bags or freezer jars (Wide-mouth) 

To finish the recipe for canning:

  • Add all ingredients BUT the soaked beans back to the hot stock and add more hot water for the broth that will be added to the jars. 
  • To each hot jar add 1 to 2 inches of soaked beans to the bottom. 
  • Ladle filling the remainder of the jar up to 1" headspace with the veggie/meat burgoo from the pot. Make sure that you ladle enough liquid/stock/broth into the jars and not only produce and meat. It should look like the jars below. 
  • Remove the air bubbles with a plastic spatula and refill to 1" headspace as necessary. 
  • Wipe the rims of each jar with a papertowel that has vinegar on it to reduce the fat deposits on the rims. 
  • Add your hot lids/rings and tighten your jars finger tight. 
  • Process in a pressure canner at 10lbs of pressure for weighted gauge and 11lbs for dial gauge for 75 minutes for pints and 90 minutes for quarts. 
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