Canning beef for long-term storage is a reliable alternative to freezing. Ideal for leaner, high-quality cuts of meat (even bone-in cuts), canning ensures that you will always have a key ingredient for a homemade meal available without overstocking your freezer.Nearly any kind of meat can be canned. Be sure to trim away any gristle, bruised areas or excess fat. Meat MUST be processed in a pressure canner. The processing times may seem long, but the investment of time now is so worth it in the end. Meat can be preserved cooked in a broth. If meat is raw packed, it will provide its own juice. The best methods for cooking meat for canning are browning, roasting or stewing. Cut the cooked meat into cubes, strips or chunks, according to preference. Ground beef should be shaped into patties that can be stacked inside the canning jar. You can also add water, broth, or any drippings from the beef. Pack tightly and leave approximately 1 inch of space at the lip of the jar. If you are canning raw meat, however, do not tightly pack the jar. Layer the meat loosely and slap the bottom of the jar with your palm after adding each piece, and add seasonings Tablespoon Salt , and Pepper. Fill the canner with a small amount of water (at least 2 inches), place the jar or jars inside with a jar lifter and secure the lid. Pressure cook pint-sized jars for at least 75 minutes and quarts for 90. remove the canner from the heat source and let it sit for at least 10 minutes so that it can depressurize. Older canners may require as long as 45 minutes. Carefully remove the hot jars and set them on a cloth or a wire rack. Do not leave them in a cool place or anywhere with a draft as a sudden drop in temperature may crack the glass. Leave the jars overnight or for up to 24 hours.
Posted on: Sat, 10 Aug 2013 18:02:09 +0000
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