Swiss Steak for Pressure Canning

This is a delicious meal starter to have on hand. A retro favorite indeed! This Swiss Steak recipe is tomato based and could also be incorporated into a pasta sauce for a meal, or just plain severed on a mound of mashed potatoes, just like I like it!

Ingredients and Variations

Ingredients: Beef round steak (bottom cut), White onions, diced tomatoes, tomato paste, green bell peppers, beef bouillon, onion powder, garlic powder, Worcestershire sauce, salt and pepper.

Variations: Use your favorite cut of beef or venison, frozen pearl onions can be used, any color bell pepper can be used, beef broth can be used instead of water and bouillon, throw in your favorite herbs!

Canning

Before you begin, be sure to do the safety checks on your canner per manufacturer instructions. Always inspect your jars for chips and cracks and wash all equipment needed for the canning project, in hot soapy water.

Be sure to check the recipe for recommended headspace and be accurate. This is important for shelf stability and safety. Consult the USDA Complete Guide to Home Canning and Preserving for more information. https://nchfp.uga.edu/publications/publications_usda.html

Swiss Steak for Pressure Canning

Recipe by Jeni Gough

5.0 from 1 vote

Yields

14

pints or

Yields

7

quarts

Processing time

75

minutes for pints

Processing time

90

minutes for quarts

Ingredients

• 7 lbs round steak, cut into 3 inch chunks

• 3 green bell peppers, diced large

• 2 large white onions, chopped

• 1 29oz can petite diced tomatoes

• 2 6oz cans tomato paste

• 2 tbsp onion powder

• 1 tbsp garlic powder

• 2 tbsp Kosher salt, divided

• 2 tsp fresh cracked black pepper, divided

• 7 tsp powdered beef bouillon (or more if desired)

• enough boiling water to fill each jar

Directions

• Inspect jars for cracks and chips. Wash jars, lids and rings in hot, soapy water. Prepare pressure canner per canner instructions, filling with water. Bring canner to a low simmer.
• In a large bowl, mix together onions, peppers, tomatoes, onion powder, garlic powder, Worcestershire sauce, 1 tbsp Kosher salt and 1 tsp pepper.
• Using a tablespoon of Kosher salt and a teaspoon (or more, if needed) of black pepper, season steak on both sides of each piece.
• To each jar add: 1/4 to 1/2 cup onion and pepper mixture (basically dividing the mixture up evenly among the jars.) add 3 to pieces of steak, a tablespoon of tomato paste and half a teaspoon of bouillon. Fill jars with boiling water to 1-inch headspace. Remove air bubbles, wipe rims and place on lids and rings to fingertip tight. Add directly into simmering pressure canner.
• Process pints for 75 minutes and quarts for 90 minutes.

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Recipe Video