Main Dishescreativecanning
Canning Goulash
This pressure canned goulash recipe is adapted from the Ball Blue Book of Canning and delivers deep, paprika-rich flavor in every jar. The beef is browned and slow-simmered with vegetables and a classic spice blend before being packed into pints or quarts for the pantry. It is a hearty, shelf-stable meal that is ready to heat and serve any night of the week.
👥 8 Servings⏱️ Prep & Cook: 3h 15m⏳ Prep: 45 min🔥 Cook: 1h👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●pot
- ●bowl
- ●frying pan
📝 Preparation Steps
1
Prepare Equipment
2
Prepare your pressure canner, jars, lids, and bands according to the manufacturer's instructions. Keep jars hot until needed.
3
Prep Vegetables and Spice Bag
4
Wash and halve the celery stalks lengthwise, peel and halve the carrots, and halve the onions root-end intact so they hold their shape. Bundle the peppercorns, bay leaves, and caraway seeds in a piece of cheesecloth tied with kitchen twine to make a spice bag. Set aside.
large carrots (peeled and halved lengthwise)4medium onions (peeled and halved root-end intact)3caraway seeds (optional)2 tsp
5
Make the Spice Mix and Brown the Meat
6
Combine the paprika, salt, and mustard powder in a small bowl. Toss the meat cubes with the spice mix in batches until evenly coated. Heat some of the oil in a large heavy-bottomed pan over medium-high heat and brown the meat in batches, adding more oil as needed. Transfer each batch to a large pot with the prepared vegetables as it finishes.
paprika (Hungarian paprika preferred)3 tbspsalt (see notes)1 tbspmustard powder2 tsp
7
Build the Broth
8
Deglaze the frying pan with the water, scraping up all the browned bits from the bottom, and pour that liquid into the pot. Add the spice bag and vinegar. Bring to a boil, then reduce heat and simmer covered for about ⏱️ 1 hour until the meat is just tender but not falling apart. Alternatively, pressure cook on high for 7 to ⏱️ 10 minutes.
water4 cups
9
Fill the Jars
10
Remove the spice bag. Remove and discard the vegetables, or leave them in if following the Hearty Soups Protocol. Ladle the hot goulash into prepared jars, making sure each jar has a good balance of meat and broth. Top with boiling water if needed. Leave 1 inch headspace. Remove air bubbles, wipe jar rims, and apply lids and bands to fingertip tight.
water4 cups
11
Process in the Pressure Canner
12
Load jars into the preheated pressure canner. Lock the lid, vent for ⏱️ 10 minutes, then bring to pressure. Process pints for ⏱️ 75 minutes and quarts for ⏱️ 90 minutes, adjusting pressure for altitude. When processing is complete, turn off heat and allow canner to depressurize naturally. Wait a few minutes, then remove jars and cool on a towel-lined counter for 12 to ⏱️ 24 hours. Check seals, label, and store in a cool dark place.
Nutrition Facts
calories
713 kcal
fat Content
55 g
serving Size
1 cup
fiber Content
4 g
sugar Content
4 g
sodium Content
1079 mg
protein Content
41 g
trans Fat Content
3 g
cholesterol Content
161 mg
carbohydrate Content
12 g
saturated Fat Content
19 g
unsaturated Fat Content
29 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...