Cuts That Can Be Used for Canned Meat Beef Cuts for Canned Meat

Canning beef is a elementary way to preserve meat in a shelf stable ready to consume portions.  Once the meat is safely force per unit area canned, just heat and serve, or add to your favorite recipes.  Beef tin can exist canned in a diverseness of ways including as cubes, footing crumbles, formed hamburgers and meat stock, and this beef canning tutorial covers all those options in detail.

This past autumn we purchased a one-half moo-cow share, and that actually stretched our freezer infinite to the limit.  With a growing family, buying beef past the side is past far the most economical fashion to fill the freezer, and next year every bit my kids grow, I can simply imagine needing to add to our stores.

We already make beef jerky, but in that location's only then much dried beefiness you can swallow.

Canning beef is a simple way to save on freezer space, while preparing shelf-stable meals in a jar for busy weeknights.  Y'all never have to worry about the power going out and spoiling your stores (as is a constant concern with freezer meat).

It'due south bang-up for emergency preparedness, merely it also tastes great for everyday meals.  Pressure canning beef ways you lot're pressure cooking it (just in jars), and that results in tender flavorful meat that's already cooked and set up to go.  No need to program alee and slowly braise the stew beef all twenty-four hour period, it's already waiting for you in a canning jar.

The process for canning beefiness is pretty much the same as canning any sort of meat, be it pork, lamb, venison, moose, or even behave.

I'll walk you through how to can beefiness as:

• Chopped Beef Chunks (both raw pack and hot pack)
• Ground Beef (both every bit crumbles and formed hamburgers)
• Beef Broth (from trimmings and bones, fully strained)

Across these preparations, you lot may also can beef equally stew or chili, and I'll requite you a few recipes for those also.

(It's of import to note that beefiness must exist pressure level canned, and cannot be canned in a water bath canner.  If y'all're not familiar with force per unit area canning, I'd strongly suggest reading this beginner's guide to pressure canning earlier yous go started.)

3 different means to tin beefiness. From left to right: Ground beef crumbles, stew beef chunks, and beef broth.

A quick note on yields:  I weighed all the meat during this process, and found that on average 3/iv pound (340 grams) of raw beef was required to fill each pint jar.  That'due south true whether you raw or hot pack, and even if it'southward ground or chunks.  So for a 9-pint canner batch, you'd need just nether 7 pounds of raw meat, regardless of the type of beefiness and how you chose to pack it.

Canning Beef Chunks

When most people think of canning beef, they assume actual chunks of meat, so that'southward where we'll start.  Beefiness pieces can exist canned as strips, cubes or chunks and the National Center for Food preservation gives no restrictions on the size of the pieces.  Small roasts or steaks that can fit into jars are perfectly fine for canning, as are smaller beefiness chunks as I'one thousand demonstrating.

Beefiness tin be packed into canning jars raw (with no liquid), or browned and submerged in your choice of liquid.  I'm canning beef in bootleg beef stock, just water, meat drippings, and tomato juice are besides acceptable options.  Adding salt is optional, but if you cull to, somewhere between i/2 tsp to ane tsp per pint (double that for quarts) is what's suggested.

Hot pack (browned) meat results in better quality, simply I'll walk you through both methods.

Raw Pack

When beef is canned "raw pack," chunks of beef, or small steaks/roasts are packed into canning jars.  No liquid is added, as they'll permit out their own juices during cooking.

Modernistic lean beef cuts don't tend to let out as much liquid as the beef raised a few decades ago, and then raw packing can exist problematic.  The lack of browning also results in beefiness that has a "boiled" consistency, without the added flavour and improved texture that browning the meat before canning would provide.

None the less, it's easy…simply chop the meat as you see fit and pack information technology into jars leaving 1-inch headspace.

Hot Pack

For hot pack, the beef is browned earlier loading into jars, which helps the chunks retain shape, and the well-baked browned outside adds to both the flavor and the texture of the canned beef.  When you're preparing meat for the crockpot, the effect is always meliorate if you take the time to dark-brown the meat before slow cooking, and force per unit area canning is no different.

Speedily brown the meat on all sides with a piddling oil (or beefiness fat) in a hot skillet.  There's no need to melt the meat through, your goal hither is merely to put a nice sear on all sides of the beef.

Once the jars are filled with beefiness, hot pack beefiness chunks are topped with humid liquid (water, broth, or tomato juice), while all the same retaining 1-inch headspace.

Whether y'all've raw packed or hot packed, the pressure canning instructions are generally the same, with i fundamental difference.  Equally you're preheating the pressure canner, you should warm the two-3 inches of water in the bottom of the canner to roughly 140 degrees F (very hot, but not simmering) for raw pack and 180 degrees F (barely simmering) for hot pack.

It doesn't accept to exist exact, and there'south a good scrap of wiggle room at that place, just the idea is to minimize the departure between the temperature of the jars going in and the water in the canner.  If you put cold jars in a hot canner they can break from thermal shock.

Load the canner following the manufacturer's directions, and one time it's up to pressure process the jars for 75 minutes for pints and 90 minutes for quarts.

Conform the full pressure level to your altitude and the type of canner (dial gauge v. weighted gauge) as shown in the table below:

Canning Ground Beef

The procedure for canning ground beef crumbles, or whole hamburgers, isn't all that different from canning beefiness chunks.

Raw pack is no longer an selection, and the ground meat must be browned before filling the jars.  Browning helps to render out some of the fat, and it besides sets the shape of the beef to go on information technology from packing together into ane big loaf in the canning jar.

Though you lot're draining fat from the beef, there will still be plenty in the jar, and that's perfectly fine for canning.  You'll encounter a thick layer of beef fat at the elevation of the jar once they've cooled, and that'south non only normal it's perfect for crisping the meat (or burgers) as they come up out of the canning jars for serving.

The National Center for Food Preservation actually recommends adding some fat to lean meats like venison, effectually ane part pork fat to 4 parts venison, both to aid the meat brownish and to improve flavor.  Ground beef by and large has 15 to 20% fatty, then it has plenty already.

Basis Beef Crumbles

Canning ground beef crumbles is probably the almost versatile method and the simplest.  Just brown the crumbles and so pack into canning jars leaving 1 inch of headspace.

The meat may be seasoned with salt, pepper, and spices of your choice before canning.  Taco seasoning, for example, is a common choice.

Exist aware that some spices don't can well.  Sage and thyme, for example, tin can get bitter during canning.  Other spices, like cumin, can get overbearing subsequently pressure canning.  It's a safer bet to spice the meat at serving time.

If calculation salt, 1 teaspoon per pint and 2 teaspoons per quart is a rough guideline.

Canning Hamburger Patties

Believe it or non, you tin besides tin whole hamburger patties and they hold up surprisingly well through the canning process.  (The same is truthful for ground pork, which may be canned as patties or links)

For these, I'd recommend salting/seasoning the meat before y'all form the patties equally yous won't exist able to season them as easily on serving as the ground beef crumbles.

Just nearly any salt/seasoning combination is fine for canning, only you cannot use whatsoever binders in the meat.  No egg, breadcrumbs, or starch of any kind as those are not approved for canning.  Stick to meat, salt, and spices.

Shape hamburger patties, knowing that you'll exist able to fit roughly iii/4 pound of meat in the jar.  I chose to make three 1/4 pound burgers per wide-rima oris pint jar, shaping the burgers to exactly the size of the jar opening.

Be sure to form them well, packing the meat tightly and so brown well on each side and then they hold their shape.

Since all the jars are hot packed for canning footing beef, the process is exactly the aforementioned whether it's loose crumbles or formed hamburger.

Pour boiling stock, water, or tomato juice over the top of the meat in the jars, leaving 1-inch headspace.  Seal with 2 part canning lids to finger tight.

Load the jars into a pressure canner that's been preheated to just barely simmering (effectually 180 degrees F).

Process in the pressure canner co-ordinate to the manufacturer's instructions for 75 minutes for pints and ninety minutes for quarts.  This is the same every bit if canning beefiness chunks above.  Refer to the table below for altitude adjustments.

I volition admit that canning hamburgers whole is non my favorite preparation.  They held together beautifully, which I didn't expect, but the resulting burgers are quite moisture, which makes sense given that they're canned in broth.

To make them proper hamburgers again, be sure to scoop off the top fat and brownish them well in a pan as you're reheating them.  Utilize your spatula to press down as they melt, trying to press out as much moisture as possible.

A grill besides works well for this, equally the wet is able to drip away.

If you're actually conscious of this during re-heating, and so you tin can actually brand a totally passable canned hamburger.

Canning Beefiness Broth

I prefer to can meat of all kinds in meat stock (rather than water) considering it prevents the meat'due south flavors from leaching out into the canning liquid.  If you make an especially rich and flavorful stock, it'll actually impart season to the canned meats (rather than taking information technology away as water would).

That means that making stock is a function of canning beefiness, at to the lowest degree in my house.

Canning broth is already role of our normal routine, as the quality is the same every bit frozen containers of homemade broth and it doesn't take upwards any freezer space that fashion.  We must take 8 to 10 gallons of dwelling-canned bone broth in the business firm at whatsoever given time.

None the less, canning beef means making fresh stock (or buying beef bullion), and I'm a fan of making fresh stock every bit part of the procedure.  If yous make a big batch, you can follow up your beef canning circular with the second round of beefiness broth.

Brand the beef broth as you otherwise would, following your favorite recipe, or simply throwing roasted beef bones and bits of meat into a stockpot, simmering slowly for many hours and and so straining.

To can beef broth, the timing is much shorter than canning beef chunks because the jars are merely filled with liquid rather than broth and meat.

Afterwards filtering, reheat the broth to boiling and so fill canning jars with boiling goop, leaving 1-inch headspace.

Procedure the jars in a pressure canner at pressure level for 20 minutes for pints and 25 minutes for quarts.  Conform the pressure level based on your altitude following the table below:

Beef Canning Recipes

Besides canning beef, either plain or seasoned, you can besides pressure can chili and soups containing beefiness.  Here are a few recipes that let you to create shelf-stable meals in a jar:

• Canning Beef Chili
• Canning Beefiness and Vegetable Soup
• Canning Mincemeat Pie Filling

Prep Time: xxx minutes

Canning Time : 1 60 minutes thirty minutes

Total Time: two hours

Canning beef in a pressure canner is an easy fashion to preserve meat without taking up freezer space, and it's perfect for emergency preparedness or busy weeknight meals.

Ingredients

• Beef (Either cubed chunks or footing beefiness)
• Canning Liquid (Water, Broth or Lycopersicon esculentum Juice)

Instructions

1. Prepare a pressure canner according to the manufacturers instructions. For nearly models, this means adding 2-iii inches of water in to the bottom, along with the lesser trivet and then bring it up to a gentle simmer (180 degrees F).
2. Brownish all meat, whether it'due south ground beef, beef cubes or beefiness strips. Remove the meat from the pan with a slotted spoon, straining out as much fat as possible.
3. While the meat is browning, bring canning liquid to a boil and continue information technology hot. Water, broth and tomato juice are all options, but I by and large cull homemade beef goop.
4. Pack browned meat into prepared canning jars, either pints or quarts, leaving ane inch headspace.
5. Cascade boiling canning liquid over the meat in the jars, all the same maintaining 1 inch headspace.
6. Wipe rims and seal with 2 part canning lids to finger tight.
7. Load the jars into your pre-heated pressure canner, seal the lid and allow steam to vent for x minutes.
8. After steam has vented for x minutes, add the canning weight (for weighted guage) to let the canner to brainstorm coming up to pressure level.
9. In one case the canner is at target force per unit area (meet notes, as the target pressure varies based on your tiptop), process the jars for 75 minutes for pints and 90 minutes for quarts.
10. Afterward the jars accept processed, plow off the oestrus and permit the canner to absurd completely. Once cool, unseal the canner and remove the jars.
11. Check seals, remove rings and wash jars. Store whatsoever unsealed jars in the refrigerator for firsthand use. Sealed jars should maintain quality on the pantry shelf for 12-18 months if properly pressure canned.

Notes

(It's important to annotation that beef must be pressure canned, and cannot be canned in a water bathroom canner .  If you're not familiar with pressure canning, I'd strongly suggest reading this beginner's guide to pressure canning before you become started.)

In this recipe card I'm presenting the best way to brand high quality canned beefiness at home, hot pack pan browned beef packed in liquid. Other methods, including raw pack and no added liquid variations are discussed in the original commodity, and while they are canonical canning methods, they're not methods I recommend because they sacrifice quality for convenience.

The instructions are the aforementioned whether you're canning chunks or strips of beef, or loose pack ground beef crumbles.

Yield: I've found that it takes roughly iii/4 lb raw beef to fill a pint jar, and around 1 1/2 to 1 three/4 pounds beef per quart jar. This is true regardless of canning method, though I only recommend hot pack. The meat is weighed while raw, either from the store or from your ain home candy fresh beefiness.

Beef Fat in Jars: Delight be aware that fat at the elevation of the jars is completely normal, especially with basis beefiness and hamburger. During browning, try to remove equally much fatty equally possible and so that the fat inside the jar isn't too excessive, but a solid fatty cap is not abnormal depending on the type of beef used.

"Excessive" fatty inside the jar tin sometimes bubble out during canning and get into the seal, preventing jar seals. I've never had this happen, but it's something to lookout.

Canning Beef Goop: To can simple beefiness broth without meat included, simply make the goop and filter out the solids. Return the stock to a boil and ladle into canning jars leaving 1 inch headspace. The total canning time is substantially less when it's but goop rather than broth and meat. Process in a pressure canner for 20 minutes (pints) or 25 min (quarts).

Altitude Adjustments for Pressure Canning Beefiness: Altitude adjusted pressures for beefiness chunks, ground beefiness and stock are withal, but bodily pressures vary slightly depending on the type of canner used:

Weighted Gauge Canner:

• Nether 1,000 Feet Peak Employ 10 lbs
• Over one,000 Feet Elevation use xv lbs

Punch Gauge Canner:

• 0 to 2,000 Feet Elevation Use eleven lbs
• 2,001 to iv,000 Feet Use 12 lbs
• four,001 to half-dozen,000 Feet Use 13 lbs
• half dozen,001 to viii,000 Feet Use 14 lbs

Force per unit area Canning Recipes

Looking for more pressure canning recipes?

• Canning Pumpkin
• Canning Sweet Potatoes
• Canning Green Beans
• Canning Turkey

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Source: https://practicalselfreliance.com/canning-beef/

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