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Canning Beef Burgundy (Julia Child's Recipe)
Classic Beef Burgundy is a delicious meal in a jar canning recipe.
👥 14 Servings⏱️ Prep & Cook: 2h⏳ Prep: 30 min🔥 Cook: 1h 30m👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●stove
- ●pan
- ●pot
- ●spatula
📝 Preparation Steps
1
Begin by preparing the canning jars, lids, and pressure canner. Fill the canner with several inches (8 cm) of water, depending on your manufacturer's recommendations, and place the canner on the stove. Place it on low heat with the jars inside to stay warm.
2
Fry the bacon in a large stockpot, cooking pot over medium-high heat or for about ⏱️ 10 minutes (it will be crispy). remove the bacon with a spatula or slotted spoon. Keep the bacon grease in the pan.
3
Use the bacon grease to sear the cubes of beef. Stir often to make sure the edges are adequately browned but don't stick to the bottom of the pan.
4
If you were working in batches, add all the beef back into the pan once it's all browned.
5
Add the carrots, onions, mushrooms, and garlic.
carrots (peeled and sliced )6 cupsonions (chopped)4 cupsmushrooms (sliced)2 lbsgarlic (minced)14 cloves
6
Add the bacon next, along with the remaining ingredients, including spices, broth, wine and tomato paste (if using).
tomato paste (1 small can, optional)6 oz
7
Bring everything to a boil, then turn the heat to a low simmer for five minutes.
8
Remove the stockpot from the heat, then ladle the mixture among the jars, dividing evenly. Put the solids in the jars first, then add the liquids. Leave an inch (2.5 cm) of headspace.
9
Using a bubble removal tool, remove the bubbles. Double-check the headspace if you're short on liquid, you can top the jars off with boiling water.
10
Wipe the rims clean with a damp cloth, then put the bands and lids on the jars. Tighten each one until it is fingertip-tight. Load them into the pressure canner.
11
Process the jars, based on the pressure canner manufacturer's instructors, at 10 lbs of pressure for ⏱️ 90 minutes. Adjust for altitude if necessary.
12
Once the processing time has finished, you can let the canner depressurize naturally. Then, remove the jars and allow them to cool on the counter for ⏱️ 12 hours. Check the seals, label the jars, and store for up to one year.
Nutrition Facts
calories
374 kcal
fat Content
19 g
serving Size
1 serving
fiber Content
4 g
sugar Content
8 g
sodium Content
1112 mg
protein Content
30 g
trans Fat Content
1 g
cholesterol Content
95 mg
carbohydrate Content
17 g
saturated Fat Content
8 g
unsaturated Fat Content
11 g
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