Goulash Canning
Preserve the comforting flavors of homemade goulash with this delightful Goulash Canning recipe, perfect for easy, ready-to-serve meals any time of year. This hearty one-pot wonder combines tender ground beef, vibrant green bell peppers, and aromatic garlic with a rich tomato base, infused with smoky paprika and Italian seasoning for a deeply satisfying taste. The addition of elbow macaroni makes it a complete and filling dish. Designed for pressure canning, this recipe ensures long-term storage without sacrificing flavor or quality. Whether you're prepping for busy weeknights or stocking up your pantry, this goulash canning method delivers a quick, wholesome dinner in no time. Popular keywords: "goulash canning recipe," "homemade goulash in jars," "pressure canning goulash," "make-ahead meals," and "easy canned goulash."
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Recipe Information
Ingredients
- 2 pounds Ground beef
- 1 large, diced Yellow onion
- 2 medium, diced Green bell peppers
- 4 cloves, minced Garlic
- 4 cups Tomato sauce
- 4 cups, with juice Diced tomatoes
- 2 cups Beef broth
- 2 tablespoons Paprika
- 1 tablespoon Italian seasoning
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon Black pepper
- 2 cups, cooked and drained Elbow macaroni
Instructions
Start by washing and sterilizing your canning jars, lids, and rings. Keep them warm until ready to fill.
In a large skillet over medium heat, cook the ground beef until browned and fully cooked. Drain any excess fat.
Add the diced onion, green bell peppers, and minced garlic to the skillet with the browned meat. Cook until the vegetables have softened, about 5-7 minutes.
Transfer the meat and vegetable mixture to a large stockpot. Stir in the tomato sauce, diced tomatoes (with their juice), beef broth, paprika, Italian seasoning, salt, and black pepper.
Bring the mixture to a gentle simmer, stirring occasionally. Let it simmer for about 30 minutes to allow the flavors to meld.
While the goulash base is simmering, cook the elbow macaroni according to the package instructions. Drain and set aside.
Remove the goulash mixture from heat and gently stir in the cooked macaroni.
Using a canning funnel, ladle the hot goulash into the prepared jars, leaving 1 inch of headspace at the top.
Wipe the rims of each jar with a clean, damp cloth to ensure a proper seal, then place the lids and screw on the rings until fingertip-tight.
Process the jars in a pressure canner (not a water bath canner, as the recipe contains meat) at 10 pounds of pressure for 75 minutes for pint jars or 90 minutes for quart jars. Adjust pressure for your altitude if necessary.
After processing, let the pressure canner cool down according to the manufacturer's instructions. Carefully remove the jars and let them cool on a clean towel or countertop for 12-24 hours.
Check the seals by pressing down on the center of each lid. If it doesn't flex, the jar is sealed. Store in a cool, dark place for up to one year. If a jar hasn't sealed, refrigerate it and use within a week.
Nutrition Facts
Calories |
3474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.2 g | 239% | |
| Saturated Fat | 67.7 g | 338% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 7116 mg | 309% | |
| Total Carbohydrate | 257.4 g | 94% | |
| Dietary Fiber | 46.4 g | 166% | |
| Total Sugars | 65.3 g | ||
| Protein | 209.1 g | 418% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 660 mg | 51% | |
| Iron | 36.0 mg | 200% | |
| Potassium | 5277 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
