How Long Should I Pressure Can Pints of Beef

Canning beefiness is a simple way to preserve meat in a shelf stable ready to swallow portions.  In one case the meat is safely force per unit area canned, just heat and serve, or add to your favorite recipes.  Beef can be canned in a multifariousness of means including as cubes, ground crumbles, formed hamburgers and meat stock, and this beef canning tutorial covers all those options in detail.

This past autumn we purchased a half cow share, and that really stretched our freezer space to the limit.  With a growing family, buying beef past the side is by far the most economical manner to fill up the freezer, and next year as my kids grow, I can just imagine needing to add together to our stores.

Nosotros already make beef jerky, but at that place'south simply and then much dried beef you tin can consume.

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

It's corking for emergency preparedness, only it besides tastes great for everyday meals.  Pressure level canning beef ways you're pressure cooking it (just in jars), and that results in tender flavorful meat that's already cooked and set up to become.  No need to plan ahead and slowly braise the stew beef all mean solar day, it's already waiting for you in a canning jar.

The procedure for canning beef is pretty much the same every bit canning any sort of meat, be it pork, lamb, venison, moose, or fifty-fifty bear.

I'll walk y'all through how to can beefiness as:

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

Beyond these preparations, you may also can beefiness as stew or chili, and I'll give you a few recipes for those also.

(It's important to notation that beef must be force per unit area canned, and cannot be canned in a water bath canner.  If you're not familiar with force per unit area canning, I'd strongly propose reading this beginner'south guide to pressure level canning before you get started.)

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

A quick notation on yields:  I weighed all the meat during this procedure, and found that on average iii/4 pound (340 grams) of raw beef was required to make full each pint jar.  That'due south true whether you raw or hot pack, and fifty-fifty if information technology'due south footing or chunks.  And then for a 9-pint canner batch, you lot'd need merely nether 7 pounds of raw meat, regardless of the type of beefiness and how you lot chose to pack it.

Canning Beef Chunks

When almost people think of canning beef, they assume actual chunks of meat, then that'south where nosotros'll start.  Beefiness pieces can be canned as strips, cubes or chunks and the National Centre for Food preservation gives no restrictions on the size of the pieces.  Pocket-size roasts or steaks that can fit into jars are perfectly fine for canning, as are smaller beef chunks every bit I'grand demonstrating.

Beef can be packed into canning jars raw (with no liquid), or browned and submerged in your choice of liquid.  I'm canning beef in homemade beefiness stock, just h2o, meat drippings, and tomato juice are also adequate options.  Adding salt is optional, simply if you choose to, somewhere between one/two tsp to 1 tsp per pint (double that for quarts) is what's suggested.

Hot pack (browned) meat results in ameliorate quality, but I'll walk y'all 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 let out their ain juices during cooking.

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

None the less, it's easy…just chop the meat every bit you encounter fit and pack it into jars leaving 1-inch headspace.

Hot Pack

For hot pack, the beef is browned before loading into jars, which helps the chunks retain shape, and the crisp browned outside adds to both the flavor and the texture of the canned beefiness.  When you're preparing meat for the crockpot, the consequence is always amend if y'all have the fourth dimension to brown the meat before irksome cooking, and pressure canning is no different.

Chop-chop brown the meat on all sides with a little oil (or beef fat) in a hot skillet.  At that place's no demand to cook the meat through, your goal here is merely to put a nice sear on all sides of the beef.

Once the jars are filled with beef, hot pack beef chunks are topped with boiling liquid (water, goop, or lycopersicon esculentum juice), while however retaining 1-inch headspace.

Whether you lot've raw packed or hot packed, the pressure canning instructions are mostly the same, with one key difference.  As you're preheating the pressure canner, you should warm the 2-3 inches of water in the bottom of the canner to roughly 140 degrees F (very hot, but non simmering) for raw pack and 180 degrees F (barely simmering) for hot pack.

It doesn't have to be verbal, and there's a skilful bit of wiggle room in that location, but the idea is to minimize the difference between the temperature of the jars going in and the h2o in the canner.  If you put common cold jars in a hot canner they can suspension from thermal daze.

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

Adjust the total pressure level to your distance and the type of canner (dial approximate v. weighted gauge) as shown in the table below:

Canning Ground Beefiness

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

Raw pack is no longer an choice, 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 keep information technology from packing together into one big loaf in the canning jar.

Though you lot're draining fat from the beef, there volition still be plenty in the jar, and that's perfectly fine for canning.  You'll see a thick layer of beefiness fat at the tiptop of the jar once they've cooled, and that's not only normal it'southward perfect for crisping the meat (or burgers) equally they come out of the canning jars for serving.

The National Center for Nutrient Preservation actually recommends adding some fat to lean meats like venison, effectually 1 office pork fat to four parts venison, both to help the meat brown and to improve flavor.  Basis beef generally has 15 to 20% fat, so it has plenty already.

Ground Beef Crumbles

Canning ground beefiness crumbles is probably the most versatile method and the simplest.  Just brown the crumbles and then pack into canning jars leaving one inch of headspace.

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

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

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

Canning Hamburger Patties

Believe it or non, y'all can also can whole hamburger patties and they hold up surprisingly well through the canning procedure.  (The same is true for ground pork, which may exist canned as patties or links)

For these, I'd recommend salting/seasoning the meat before you lot course the patties as y'all won't exist able to season them as easily on serving as the ground beefiness crumbles.

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

Shape hamburger patties, knowing that you'll be able to fit roughly iii/four pound of meat in the jar.  I chose to make three 1/4 pound burgers per wide-mouth 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 so they hold their shape.

Since all the jars are hot packed for canning ground beef, the process is exactly the same whether information technology's loose crumbles or formed hamburger.

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

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

Procedure in the pressure canner according to the manufacturer's instructions for 75 minutes for pints and 90 minutes for quarts.  This is the same equally if canning beef chunks to a higher place.  Refer to the tabular array beneath for distance adjustments.

I will admit that canning hamburgers whole is not my favorite training.  They held together beautifully, which I didn't wait, just the resulting burgers are quite wet, which makes sense given that they're canned in goop.

To make them proper hamburgers again, exist sure to scoop off the elevation fatty and chocolate-brown them well in a pan as yous're reheating them.  Use your spatula to press downwardly as they cook, trying to press out as much moisture every bit possible.

A grill also works well for this, every bit the wet is able to drip away.

If you're really conscious of this during re-heating, then you tin actually make a totally passable canned hamburger.

Canning Beef Broth

I prefer to can meat of all kinds in meat stock (rather than h2o) because information technology prevents the meat'south flavors from leaching out into the canning liquid.  If you make an especially rich and flavorful stock, it'll actually impart flavour to the canned meats (rather than taking it abroad equally h2o would).

That means that making stock is a part of canning beef, at least in my house.

Canning broth is already office of our normal routine, as the quality is the same equally frozen containers of bootleg broth and it doesn't take upward any freezer space that way.  We must accept 8 to x gallons of home-canned os broth in the house at any 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 role of the process.  If you make a large batch, you can follow upward your beef canning round with the 2nd round of beefiness broth.

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

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

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

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

Beefiness Canning Recipes

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

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

Prep Time: thirty minutes

Canning Time : 1 hour 30 minutes

Total Time: 2 hours

Canning beef in a force per unit area canner is an easy way to preserve meat without taking up freezer infinite, and it'due south perfect for emergency preparedness or busy weeknight meals.

Ingredients

• Beefiness (Either cubed chunks or ground beef)
• Canning Liquid (Water, Broth or Lycopersicon esculentum Juice)

Instructions

1. Prepare a force per unit area canner according to the manufacturers instructions. For nigh models, this means calculation ii-3 inches of h2o in to the bottom, along with the bottom trivet and then bring it up to a gentle simmer (180 degrees F).
2. Dark-brown all meat, whether it's ground beef, beefiness cubes or beef strips. Remove the meat from the pan with a slotted spoon, straining out equally much fatty every bit possible.
3. While the meat is browning, bring canning liquid to a boil and go on it hot. Water, goop and lycopersicon esculentum juice are all options, simply I generally choose homemade beef broth.
4. Pack browned meat into prepared canning jars, either pints or quarts, leaving 1 inch headspace.
5. Cascade boiling canning liquid over the meat in the jars, still maintaining 1 inch headspace.
6. Wipe rims and seal with two 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 10 minutes.
8. Later steam has vented for 10 minutes, add the canning weight (for weighted guage) to allow the canner to begin coming upwardly to pressure level.
9. In one case the canner is at target pressure (see notes, as the target force per unit area varies based on your meridian), process the jars for 75 minutes for pints and 90 minutes for quarts.
10. After the jars take candy, turn off the estrus and permit the canner to cool completely. In one case cool, unseal the canner and remove the jars.
11. Check seals, remove rings and launder jars. Store whatever unsealed jars in the refrigerator for firsthand use. Sealed jars should maintain quality on the pantry shelf for 12-eighteen months if properly pressure canned.

Notes

(It'due south important to note that beefiness must be force per unit area canned, and cannot be canned in a water bathroom canner .  If you're not familiar with pressure canning, I'd strongly advise reading this beginner'south guide to force per unit area canning before you become started.)

In this recipe card I'm presenting the best way to make high quality canned beefiness at dwelling, hot pack pan browned beef packed in liquid. Other methods, including raw pack and no added liquid variations are discussed in the original article, and while they are canonical canning methods, they're non methods I recommend because they cede quality for convenience.

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

Yield: I've found that information technology takes roughly 3/4 lb raw beefiness to fill a pint jar, and effectually 1 1/2 to ane 3/4 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 own domicile candy fresh beef.

Beef Fatty in Jars: Delight exist enlightened that fat at the elevation of the jars is completely normal, peculiarly with footing beef and hamburger. During browning, try to remove as much fatty equally possible so that the fat inside the jar isn't also excessive, just a solid fatty cap is non abnormal depending on the type of beef used.

"Excessive" fat within the jar tin can sometimes chimera out during canning and get into the seal, preventing jar seals. I've never had this happen, simply it's something to scout.

Canning Beefiness Broth: To tin elementary beef broth without meat included, merely brand the broth and filter out the solids. Return the stock to a boil and ladle into canning jars leaving ane inch headspace. The full canning fourth dimension is substantially less when it'southward only goop rather than broth and meat. Process in a pressure canner for 20 minutes (pints) or 25 min (quarts).

Distance Adjustments for Force per unit area Canning Beef: Altitude adjusted pressures for beef chunks, ground beef and stock are nevertheless, but bodily pressures vary slightly depending on the type of canner used:

Weighted Gauge Canner:

• Under ane,000 Anxiety Acme Use 10 lbs
• Over i,000 Feet Elevation use 15 lbs

Dial Estimate Canner:

• 0 to two,000 Feet Peak Apply xi lbs
• 2,001 to 4,000 Feet Use 12 lbs
• 4,001 to 6,000 Feet Utilize 13 lbs
• 6,001 to eight,000 Anxiety Utilize fourteen lbs

Pressure Canning Recipes

Looking for more pressure level canning recipes?

• Canning Pumpkin
• Canning Sweetness Potatoes
• Canning Green Beans
• Canning Turkey

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

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