How to Home Can Beef

The first question you might have is why would you want to homecan meat when you can just freeze it. I like to can my own beef roast because it is so tender and it tastes so much better than store bought canned meat. The canned beef makes quick and easy meals when I don't have time to cook an entire meal too. It is a good option if you don't have extra freezer space. If you are able to purchase the beef at a good price, it can save a lot of money.

Canning your own beef is a lot of work originally. The time is saved when you use it for a meal. It is important that you use a pressure canner when doing this. A water bath canner just doesn't bring the meat to a safe temperature.

I purchase my meat from the grocery store or meat market. If you are slaughtering your own, follow all safety precautions needed. If you have questions, you can contact your local county agent. They will either have literature for you or be able to tell you proper procedures.

Pressure canner

Sterile Mason Style Canning Jars, I use pints but you can use quarts

Canning jar lids and rings to go around the lids

Knife for cutting the meat

Cutting board

Beef - About 1# per pint jar

salt if desired

I am using the raw pack method where I don't precook the meat. If you would like to precook the meat, that is fine too, see the instructions below.

1. Cut the meat in pieces, cutting off the bone, gristle and fat.

2. Pack the beef in the sterile canning jars, leaving a 1" headspace. Adding liquid is not necessary since the beef will make its own broth.

Don't add flour for gravy. This will cause a problem.

3. Add salt if desired. I don't add salt myself and you can add as much or as little as you like. 1/2 tsp per pint is recommended.

4. Adjust the jar lids.

5. Fill canner with water according to manufacturer's instructions.

1. Cook the meat either by broiling, frying, or boiling just until rare. Remove bones, fat and gristle.

2. Pack the meat loosely and add some broth. The broth can either be water, boiling beef broth, or tomato juice.

3. Follow steps 3-5 above for the raw pack method.

Don't start counting times until the canner has built- up pressure. If pressure is being released from any part of the canner other than from the gauge, pressure has not-built up yet. The best idea is to look at the book that came with the canner for proper instructions to know when pressure has built enough.

Dial Gauge Pressure Canner

At normal altitudes, 11# of pressure for 75 minutes for pints and 90 minutes for quarts is the proper pressure and time to cook.

For High Altitudes use the following pressure and can for the same number of minutes as for normal altitudes.

1001 - 2000 feet - Use 11# pressure

2001-4000 feet - Use 12# pressure

4001 - 6000 feet - Use 13# pressure

6001 - 8000 feet - Use 14# pressure

Weighted Gauge Pressure Canner

At normal altitudes 15# pressure for 75 minutes for pints and 90 minutes for quarts.

1001 - 8000 feet - Use 15# pressure

Why are the pressures different for high altitudes? The reason is that water boils at lower temperatures in higher altitudes. If you live in higher altitudes, it is important to follow the guidelines.

Let the canner completely cool before opening the lid. This can take a long time. If you try to open the canner before it has cooled you can be severely scalded and leaving the jars in the canner will also allow for further cooking time.

Check the jars for a good seal when they have completely cooled. Press down with your finger to check the seal. If the lid doesn't move the seal is probably good. Turn the jars upside down. If they don't leak the seal is probably fine. If the seal isn't good, refrigerate the jar immediately and use within a couple days.

Strore the canned meat in a cool dark place.

I usually just make gravy using the broth and a little water and we have hot beef sandwiches. You can also use the beef for beef and noodles, beef Manhattan, add BBQ sauce and have BBQ beef sandwiches, or any other way that you use beef.

The beef is delicious and super tender after canning with this method.