Irish Bean & Cabbage Stew Canning Recipe

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Need a hearty and delicious lunch idea? My Irish Bean & Cabbage Stew canning recipe is sure to please. Super easy, delicious and a great place to start if you are new to pressure canning!

Each jar is filled using, what I call, the Raw Stacking Method. This method is using the common raw packing technique, however, we are intentionally layering, or stacking, each measured ingredient on top of each other. After each jar is layered, we then cover the ingredients with water, broth or stock.

Irish Bean & Cabbage Stew Canning Recipe

Makes approximately 12 pints

This bean and cabbage stew is my go-to lunch! The cabbage and beans are a hearty stick-to-the-ribs focal point in each jar. And the natural sweetness of the sweet potatoes and carrots blend each of its flavors together perfectly. I will often heat up a pint on the stove for lunch and crush a few soda crackers on top. Only have a microwave in the break-room? No worries. Bring a pint jar, a 9-ounce bowl and some crackers to work with you.


  • 3 cups dried pinto beans
  • 3 cups diced onion
  • 4 celery stalks, center with leaves preferably
  • 12 garlic cloves, minced
  • 3 cups cubed sweet potato, approx. 2 large or 3 medium potatoes
  • 3 cups diced carrots, approx. 8-10 medium carrots
  • 3 cups loosely packed diced tomato, optional
  • 3 cups loosely packed chopped green cabbage, approx. 1/2 head of cabbage
  • 10 cups of beef broth


  1. Place 12 clean pints onto your counter top. Using the list below, and starting with the pinto beans, layer each of the following ingredients in order shown into each jar.
  2. After each ingredient is added, tamp down using a wooden spoon or chopstick, to make room for the next layered ingredient. Be sure to maintain a 1-inch headspace when raw stacking.
  3. Tamp down the final ingredient, chopped cabbage, to maintain the 1-inch headspace.


  • 1/4 c dried pinto beans
  • 1/4 c loosely packed diced onions
  • 1 tablespoon finely chopped celery
  • 1 teaspoon minced garlic
  • 1/4 c cubed sweet potato
  • 1/4 c diced carrots
  • 1/4 c loosely packed diced tomato, optional
  • 1/4 c loosely packed chopped green cabbage
  1. After each jar has been raw stacked with the above ingredients, slowly add the broth – one jar at a time until you fill to 1-inch headspace.
  2. After each jar is filled, use the air bubble remover tool to tamp down the ingredient and remove any air bubbles. Because it is tightly packed, you may not be able to move the tool around the sides of the jar; so lightly tap the jar onto a cutting board to loosen any trapped air bubbles. In doing so, you may need to add additional broth to each jar to achieve the 1-inch of headspace.
  3. Wipe your jar rims with a wet wash cloth dipped in vinegar. Place lid and ring on each jar and hand tighten.
  4. Process pint jars in a pressure canner at 10 psi for a weighted gauge or 11 psi for a dial gauge, or according to your elevation. Pints process for 75 minutes.

RECIPE TIP: Wish to make this in quarts? If so, every ingredient is doubled, and each amount used to raw stack is also doubled per quart. You will then process quarts for 90 minutes in a pressure canner.

Happy Canning!!
Diane, The Canning Diva

#canning #rawstacking #mealinajar # stew #recipe #thecanningdiva #rawstack

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