How to Can Goulash: A Hearty Homemade Meal in a Jar

Jars ready for the canner

Here in Spain we have been having a long and hard heat wave for a couple of weeks, with no end in sight at the moment. So thinking about hot meaty stews might seem strange ;)

But, I will thank myself in the dead of winter when I have this one on hand in the pantry!

There’s nothing quite like a warm bowl of goulash on a chilly evening. This rustic stew—rich with beef, tomatoes, onions, and spices—has long been a staple in Central European kitchens. And with home pressure canning, you can preserve that comforting flavor in jars to enjoy any time you need a quick, satisfying meal.

In this post, I’ll show you how to safely can goulash using a pressure canner. Whether you make a classic Hungarian-style version or a more Americanized mix with elbow macaroni, this hearty dish is perfect for pantry storage.

Why Can Goulash?

Canning goulash gives you:

• A ready-to-eat meal for busy days

• A great way to preserve leftovers or bulk-cook

• A shelf-stable option with no refrigeration required

• A delicious homemade alternative to store-bought canned meals

  
  

A Note on Safety

Since goulash contains meat and low-acid ingredients (like onions and tomatoes), pressure canning is required to eliminate the risk of botulism. Do not attempt to can goulash using a water bath method.

🍲 Basic Goulash Recipe for Canning (Pressure Canner)

Yields: approx. 6–7 pints

Ingredients:

• 1 kg (2,5 lbs) lean stewing beef, cubed

• 2 tbsp oil or lard

• 2 onions, chopped

• 2 garlic cloves, minced

• 3 carrots - chopped

• 3 tbsp sweet paprika (Hungarian-style if possible)

• 2 tsp salt

• 1 tsp black pepper

• 1 cummin powder

• 4 dl (2 cups) beef broth or water

• 2 tinns of canned chopped tomatoes

• 2 tbsp tomato paste

• 2 bay leaves

  
  

Optional Add-Ins (not for canning—add when reheating):

• Cooked pasta or potatoes

• Sour cream

• Fresh parsley

  
  

👩‍🍳 Instructions

1. Brown the Beef: In a large stockpot, heat oil and brown beef in batches. Set aside.

2. Sauté Aromatics: In the same pot, sauté onions until golden. Add garlic, paprika and the rest of the spices, and tomato paste. Stir for 1–2 minutes.

3. Combine: Return beef to the pot. Add tomatoes, broth and bay leaves. Bring to a simmer for 30 minutes. It should be thick and stew-like but still have enough liquid to cover ingredients in the jars.

4. Prepare Jars and Canner: While the stew simmers, warm the jars, prepare lids, and heat up your pressure canner.

5. Fill Jars: Ladle hot goulash into hot jars, leaving 2.5 cm (1 inch) headspace. Remove air bubbles. Wipe rims, apply lids, and secure bands fingertip-tight.

6. Process in Pressure Canner:

   • Pints: 75 minutesAdjust pressure for your altitude.

7. Cool and Store: After processing, allow the canner to depressurize naturally. Remove jars and let cool for 12–24 hours. Check seals, label, and store in a cool, dark place.

   
   

How to Serve Home-Canned Goulash

To serve, empty a jar into a pot, bring to a simmer, and optionally stir in cooked pasta, potatoes, or even a dollop of sour cream. It's a great base for a full meal with minimal effort.

Storage Tips

Properly canned and sealed goulash jars can last 12–18 months on the shelf. Always inspect jars before opening—look for signs of spoilage like bulging lids or off smells.

Home-canned goulash is the ultimate comfort food that you can pull off the shelf anytime. It’s cozy, flavorful, and deeply satisfying—and once you try it, you might find yourself making batch after batch.

Let me know in the comments: Have you canned goulash before? What’s your favorite variation?

Happy canning!