Canning Brunswick stew begins by preparing your chicken, pork, or beef and slow-cooking it until the meat starts falling apart. Add the shredded meat to a pot with veggies, herbs, seasoning, and BBQ sauce or ketchup. After cooking, hot pack and pressure can for 75-90 minutes.
What is the Best Canning Method for Brunswick Stew?
Pressure canning is the best method of processing Brunswick stew because it contains low-acid ingredients, including meat and vegetables. According to the National Center for Home Food Preservation, a pressure canner provides the extra-high temperature of 240-250 degrees Fahrenheit necessary for destroying botulism spores, making your stew safe to enjoy.
PrintOld Fashioned Brunswick Stew Canning Recipe
- Total Time: 75 minutes
- Yield: 5 hours, 15 minutes 1x
Description
Are you canning Brunswick stew for the first time? Here’s a simple guide to a flavorful, iconic kitchen staple that will shine alongside other southern-inspired dishes.
Ingredients
- 1 ham bone (from a smoked ham)
- 3 quarts water
- 4 pounds stewing hen
- 2 fresh bay leaves
- 1 tablespoon dried thyme or 2-3 fresh sprigs
- 6 stems fresh parsley
- 2 ribs/stalks celery
- 2 onions diced
- ½ teaspoon black peppercorns
- 14.5 ounces canned, diced tomatoes
- 1 chopped onion large
- 4 medium potatoes, cubed
- 2 cups butter beans or Lima beans
- 19 ounces canned whole kernel corn
- 18 ounces sweet and smoky bottled BBQ sauce
- 1 cup ketchup
- 2 teaspoons salt
- 1 teaspoon red pepper flakes or one red pepper, chopped
Instructions
- Wash canning jars, lids, and screw bands in warm, soapy water. Rinse well and keep jars in simmering water until ready to fill.
- Put several cups of water into a medium-large stock pot or cast iron saucepan. Place the ham bone, boil, and simmer it covered for 1 hour. Remove the ham bone.
- Add your stewing chicken, parsley, bay leaves, celery, onion, peppercorns, and thyme to the simmering pot.
- Uncover the pot and cook the chicken using medium-high heat for approximately 1 ½ hours or until it starts falling apart. Remove the cooked meat and set it aside on a clean cutting board to cool.
- Once cool enough to handle, carefully remove the chicken skin and bones.
- Shred the boneless meat into thin, fine pieces using a fork, then return to the chicken stock pot.
- Add chopped onions, whole kernel corn, butter beans, diced tomatoes, cubed potatoes, ketchup, BBQ sauce, salt, and red pepper flakes, as desired. Add hot water as needed for a soup consistency.
- Adjust the heat to low, cover your pot, and cook the stew 30-60 minutes until the veggies are beginning to get tender but not fully cooked. Turn off the heat.
- Ladle the hot stew with liquids into hot jars, leaving 1-inch headspace.
- Use a damp paper napkin or cloth dipped in vinegar to wipe the jar rims. Place lids on the jars, add the screw bands and screw until fingertip tight.
- Prepare your pressure canner per the manufacturer’s instructions by adding 2-4 inches of water and turn on the heat under the canner.
- Load the filled jars into your canner, fasten the lid securely, and bring water to a full boil. Remove the weight or open the vent to release steam steadily for 10 minutes.
- Close the vent pipe/petcock and bring the pressure to the level required per your canner type and altitude and process pint jars for 75 minutes and quart jars for 90 minutes:
Dial-Gauge Pressure Canners
- 0 – 2,000ft: 11 lbs
- 2,001 – 4,000ft: 12 lbs
- 4,001 – 6,000ft: 13 lbs
- 6,001- 8,000ft: 14 lbs
Weighted-Gauge Pressure Canners
- 0 – 1,000ft: 10 lbs
- 1,001ft and up: 15 lbs
Post Processing
- When the processing time is complete, turn off the heat. Wait for the canner’s gauge to reach zero before opening its lid.
- Remove the processed jars from hot water using a jar lifter or canning tongs. Set them on a wire rack or dish towel for 12-24 hours. Leave 1 inch of space between the jars as they cool.
- Press the lids at the center with your finger to test the seals. Lids popping up and down indicate unsealed jars. Refrigerate them and use unsealed jars within 5 days.
- For all sealed jars, remove the screw bands and label them with the canning date and contents. Store them in a clean, dry, cool place.
- Prep Time: 30 minutes
- Cook Time: 3 hours, 30 minutes
Nutrition
- Serving Size: 1 cup
- Calories: 264kcal
- Sugar: 14g
- Sodium: 806mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 36mg
What is the Difference Between Brunswick Stew and Chili?
- Ingredients: Brunswick stew contains shredded meat, including pulled pork or chicken, and is less spicy. Conversely, chili uses ground beef or venison with lots of chopped fresh peppers and chili powder.
- Preparation: Chili is tomato-based and often includes dry kidney beans, which should be soaked first. Brunswick stew is prepared using canned butter beans, offering a shorter preparation process.
- Consistency: Brunswick stew is less thick, while chili carries a thicker consistency with less liquid.
Why Should You Can Brunswick Stew?
- An extended shelf life. Unlike other food preservation methods, canning stew gives it a longer shelf life of up to 24 months.
- Convenience. A jar of canned Brunswick stew is a hearty meal reheated in minutes!
- Flavor. This canned stew is spicy, meaty, smoky, and intensely flavorful.
- Versatility. Canned Brunswick stew can be eaten from the jar alongside barbecued chicken, potato salad, or as a main dish with fresh cornbread.
How Long Does it Take to Can Brunswick Stew?
The processing time for Brunswick stew in a pressure canner is 75 minutes for pints or 90 minutes for quarts.
Storage Tips for Canned Brunswick Stew
Some tips for proper storage when home canning Brunswick stew include:
- Avoid fluctuating temperatures. Keep your canned Brunswick stew at a storage temperature between 50-70 degrees Fahrenheit.
- Do not freeze sealed glass jars of canned Brunswick stew. Freezing alters texture, may burst jars, and break seals.
- Keep the jars away from direct sunlight to prevent color changes and loss of nutrients.
- Maintain cleanliness in the storage area to prevent cross-contamination
- Store canned Brunswick stew in a moisture-free location. Dampness may cause corrosion and rusting of metallic lids, making the food unsafe for consumption.
How Long Does Canned Brunswick Stew Keep?
Canned Brunswick stew can keep for 2-5 years. For maximum nutrition, texture, and flavor, enjoy your stew within 12 months. Refrigerate open jars and consume them within 3-4 days.