Canning Beef

-
Now that I’m done canning my garden harvest my goal is to stock my shelves with more home canned convenience foods. Today I canned beef. Canned beef can be used for so many things. I will use it in soups, stew, enchiladas, casseroles .. the list is long.

I purchased 15 pounds of beef and cut it all into bite size chunks….



I canned the beef in pint size jars. A pint will hold about 1 pound of meat or a tad more if packed tightly. I put a ½ teaspoon of salt into the bottom of each pint jar and filled the jars with the meat. I packed them in the jar tightly. I did not add any liquid. The meat will create its own liquid as it cooks in the pressure canner.



After the jars were filled I wiped the rim with a clean cloth and put a lid and ring on. I put them in the canner…




I canned the beef for 90 minutes at 11 pounds of pressure (this pressure is according to my altitude. You can find out the correct pressure for your altitude here: http://www.simplycanning.com/altitude-adjustments.html ). I ended up with 14 pints of beef that is completely cooked (the meat will be tender and falling apart) ready to be used at a moments notice…

Comments

  1. StefanieOctober 20, 2012 at 6:10 AM

    We have done this with venison . So nice to have on hand.

    ReplyDelete
    Replies
    1. SusanOctober 20, 2012 at 1:57 PM

      what is the time & pressure for venison? might do this with hubby's deer this year.

      Delete
    2. CrystalOctober 20, 2012 at 3:52 PM

      Susan... venison would be the same as beef.. 75 minutes for pints and 90 minutes for quarts.. pressure is 10lbs (at least at my altitude.. check for your altitude).

      Delete
  2. CherylOctober 20, 2012 at 7:19 AM

    I do like having the canned beef on hand. I need to do some chicken now.

    Have a wonderful day.

    ~Cheryl

    ReplyDelete
    Replies
    1. CrystalOctober 20, 2012 at 11:42 AM

      Cheryl.. chicken is next on my list too!

      Crystal :)

      Delete
  3. Created For HimOctober 20, 2012 at 12:49 PM

    Oh Crystal! I so need to do this! I don't have a lot of freezer space. I have a pressure canner I purchased new last year. One of those American something or others. I am TERRIFIED to use it. I had one blow up at my house when I was a kid.

    ReplyDelete
    Replies
    1. CrystalOctober 20, 2012 at 3:54 PM

      Created for Him... pressure canners today are very safe to use.. they don't blow up anymore as long as you follow the instructions. They have fail safe methods built in to prevent this from happening..

      Crystal :)

      Delete
    2. CrystalOctober 22, 2012 at 7:50 PM

      LOL.. Created for HIm.. I just realized who you are.. :D ... call me if you have any canning questions.. ;) :D

      Delete
  4. AnonymousOctober 20, 2012 at 7:35 PM

    Dear Crystal,
    What kind of beef did you buy? I know it is cheaper to cut it up yourself.
    Thanks and God Bless,
    Kim in NC

    ReplyDelete
  5. Lyd StewOctober 21, 2012 at 2:37 PM

    My mom and I did this and it was the most tender delicious meat ever! Perfect in all kinds of dishes- great to have some good instructions though. Nice work!

    ReplyDelete
  6. UnknownOctober 22, 2012 at 2:37 PM

    Crystal have you canned fish before? If so any tips? My uncle wants me to can up some tiger trout and walleye for him, and since I have not canned it before looking for ideas.
    The beef looks great, I will have to try some of that very soon. Do you cut off as much fat as possible?

    ReplyDelete
    Replies
    1. CrystalOctober 22, 2012 at 7:30 PM

      Joanna.. yes I've canned lots of salmon.. you do it the same as I have done this beef.. stuff the jars with fish (no liquid added), wipe rims, put on lids and rings.. process for 100 minutes (pints or quarts)..

      On the beef.. yes, I cut off as much visible fat as possible..

      Delete
    2. mrsmAugust 22, 2013 at 10:15 PM

      Do you need to debone the fish?

      Delete
    3. CrystalAugust 23, 2013 at 7:16 PM

      No...

      Delete
  7. NeicyNovember 11, 2012 at 1:59 PM

    is it possible to can ground beed?

    ReplyDelete
    Replies
    1. CrystalNovember 11, 2012 at 2:04 PM

      Hi Neicy, yes it is.. you have to cook it first. Crystal :)

      Delete
  8. AnonymousMarch 4, 2013 at 7:21 AM

    hello, I have canned a few batches as above but the meat was a little though. This time i cockpot cooked the beef till is was falling apart then canned it for beef and noodles, ended up very nice!!! The roast are tough unless they r cooked slowly. Hope that helps...it does add another step but...

    ReplyDelete
    Replies
    1. CrystalSeptember 18, 2013 at 11:36 AM

      Anon.. it also depends on what cut of meat you use. I've found chuck pot roasts are not tough at all after being canned. Leaner cuts may end up being more tough. Crystal :)

      Delete
  9. LaurainKsSeptember 18, 2013 at 10:20 AM

    I would like to ask how you prepare your jars. Long ago I was taught to use the dishwasher as it sterilizes them nicely. However, I don't always like having to wait for the cycle to finish. Do you pour boiling water in the clean jars? Also, I see from the pictures that your canner holds 9 pint jars, as does mine. Yet you said you ended up with 14 pints...what did you do with the other 5 jars...wait and process them later? I'm assuming then that you didn't get them ready at the same time as the first 9? Thanks!

    ReplyDelete
    Replies
    1. CrystalSeptember 18, 2013 at 11:35 AM

      LaurainKs.. I either use my dishwasher or pour boiling water in the clean jars to sterilize them. With pint jars, I stack them. The other 5 sat onto of the bottom row of jars. So it was finished in one batch.. Crystal :)

      Delete
  10. LaurainKsSeptember 18, 2013 at 1:41 PM

    Wow. I guess I need a bigger canner, because I can't stack pint jars. That would be really nice. I've seen in other posts, like when you canned beans, that you had much more than would fit in one batch...I'm still curious how you handle that.

    Thanks!

    ReplyDelete
    Replies
    1. CrystalSeptember 18, 2013 at 9:45 PM

      I run multiple batches.. I wait until one batch is done, then fill the jars with boiling water and then heat up whatever it is I'm canning and fill the jars, and run the next batch.. Crystal :)

      Delete
  11. AnonymousOctober 15, 2017 at 8:59 AM

    Have you ever canned liver?

    ReplyDelete
    Replies
    1. CrystalOctober 16, 2017 at 7:19 PM

      I have not.. it would have to can for a long time and I'm thinking it would mush. Crystal :)

      Delete

Post a Comment

All messages are moderated. After approval your message will be posted. Thank you for your comments!! Crystal :)

Popular posts from this blog

Canning Chicken Noodle-less Soup

-
Image
Today was one of those busy days that it seemed I was moving from the time my feet hit the floor until this evening.. But, I got so much done and that is a great feeling! :) One of my accomplishments today was canning 14 jars of chicken noodle-less soup. I call it “noodle-less” because you can’t can noodles. They end up falling apart. So I canned the chicken, veggies and broth. When I go to use the soup I will bring it to a boil and then add a handful of noodles (any type of pasta will work) and cook it until the noodles are done. Because I plan to add the pasta after the fact I wanted to make sure there was enough chicken broth to do this. So I only filled my jars about half to two thirds with chicken and veggies and then filled with chicken broth. Here is how I did this…. I started off with 2 chickens that were a total weight of about 10lbs. I put them in my 14 quart stock pot… I then added 2 gallons of water.. And 3 tablespoons salt.. I brought this ...
Read more

Canning Cabbage

-
Image
I had 4 large heads of cabbage that weighted about 25 pounds. We had some really hot days and I figured I better get the last of them picked soon. My daughter Sierra and I ended up processing 3 of them yesterday and I have one left for a meal on my menu this week. I made pickled cabbage and then canned up the last of the cabbage. Here is the recipe for the pickled cabbage (according to how I made it)… 8 pounds cabbage 1 large onion 1 ½ red peppers 1 lb carrots ¾ cup salt 9 cups water 12 cups white vinegar 10 cups sugar 1t mustard seed 1t celery seed Slice cabbage thinly. Slice onion and peppers. Grate carrots. Mix all veggies together in a very large bowl. Sprinkle with salt and mix in well. Let sit for 2 hours to soften veggies. Rinse veggies well.  In a large stock pot (mine was 14 quarts) combine water, vinegar, sugar, spices. Bring to a boil. Add cabbage/veggies. Bring to a boil. Fill hot pint jars with veggies using a slotted spoon. Fill jar with brine...
Read more

Canning Beef Stew

-
Image
In my last blog post I shared that I had bought 10 pounds of beef roast. I cut it all up and used 4 pounds in 2 crockpot freezer meals ( http://homesteadinghomemaker.blogspot.com/2012/02/two-more-crockpot-meals-for-freezer.html ) . I used the other 6 pounds of meat along with potatoes, carrots, onions and celery to can beef stew. Here were the general proportions I used in canning 7 quarts of beef stew.. 6# beef 2# potatoes 2# carrots 1# onions 1# celery After I cut up the meat and got the freezer meals done I moved to the beef stew. I peeled and cut up the potatoes and carrots. I chopped up the onions and sliced the celery. I pulled out 3 quarts of veggie stock from my freezer to use for liquid in the stew. You can use beef or chicken stock or you can use water. I did not add anything to thicken the liquid as usually thickeners don’t hold up in canning. You can thicken the broth after it is opened if you would like. I added 1 teaspoon salt to each of my ...
Read more