Canning beef is an excellent way to preserve meat for long term storage without relying on a freezer. Properly canned beef can remain shelf stable for up to 1-2 years, providing a convenient source of meat that is already cooked and ready to eat. With some Mason jars, a pressure canner, and a bit of time, you can stock your pantry with nutritious home-canned beef.
Why Can Beef?
There are several advantages to canning beef at home versus other preservation methods:
-
Saves freezer space Canned beef takes up far less room than frozen meat. It’s a great way to free up extra freezer space.
-
Ready to eat Canned beef is already cooked during the canning process. You can simply open a jar and quickly heat it to enjoy instead of having to thaw and cook raw meat. This makes canned beef ideal for busy nights or emergencies when you need food fast.
-
Long shelf life: Properly canned beef will keep for 1-2 years or more. As long as the seal on the jar remains intact, canned meat stays fresh and safe to eat.
-
Great for emergencies: Having a supply of canned meat provides food security. If the power goes out for an extended time, you don’t have to worry about your freezer stash.
-
Convenient meals: Canned beef can be eaten straight from the jar or used to quickly assemble meals like tacos, chili, soups, casseroles and more. It’s a handy way to have cooked meat ready to go anytime.
How to Choose Meat for Canning
You can can most cuts of beef, but ideally you’ll want to select tougher, inexpensive cuts that become tender during canning. These include:
- Chuck roast
- Rump roast
- Round steak
- Stew meat
- Brisket
Leaner cuts with less connective tissue like sirloin can be canned as well, but they are better suited for the freezer. Save expensive steaks and prime cuts for fresh eating.
Ground beef is also excellent for canning as it breaks down into crumbles, perfect for chili and tacos.
Raw Pack vs. Hot Pack Beef Canning
There are two main methods for canning beef:
Raw Pack
With the raw pack method, raw meat pieces are placed into the jars without any added liquid. During canning, the meat releases its own juices to fill the jar.
Pros: Simple, quicker process. Meat shrinks less.
Cons: Meat has a more cooked, mushy texture. Less flavorful. Juices may not cover meat.
Hot Pack
For the hot pack method, meat is partially browned in a skillet before packing into the jars. Boiling water, broth, tomato juice or meat drippings are added to the jars.
Pros: Better texture and flavor. Juices are guaranteed to cover meat.
Cons: Takes more time. Meat shrinks more during browning.
I recommend hot packing for the highest quality canned beef.
Step-by-Step Instructions for Hot Pack Canning Beef
Follow these simple steps for safely canning beef using the hot pack method:
1. Prepare the meat
-
Trim off excess fat. Cut meat into 1-inch cubes or strips.
-
Pat dry so the meat browns instead of steaming.
2. Brown the beef
-
Add beef in batches to a skillet with a small amount of oil or fat over high heat.
-
Brown for 2-3 minutes per side until lightly seared but not fully cooked.
3. Fill the jars
-
Pack hot beef pieces into clean canning jars, leaving 1 inch of headspace. Quart jars can hold about 1 1⁄2 pounds raw beef.
-
For flavor, add 1⁄2 teaspoon salt to pints, 1 teaspoon to quarts (optional).
4. Add hot liquid
-
Pour boiling water, broth or tomato juice over the meat, leaving 1 inch of headspace.
-
Use a chopstick or plastic knife to remove any air bubbles.
5. Wipe rims & seal
-
Carefully wipe any food residue from the jar rims with a damp cloth to ensure a good seal.
-
Apply the lids and screw on the bands fingertip tight.
6. Pressure can
-
Place jars in pressure canner filled halfway with warm water. Lock the lid.
-
Once steam starts venting, let it exhaust for 10 minutes before adding weighted gauge or closing petcock.
-
Pressure can at 10 PSI for 75 minutes (pints) or 90 minutes (quarts). If over 1,000 ft elevation, use 15 PSI.
7. Cool & store
-
Let pressure come down naturally. Wait 5 minutes before removing lid.
-
Remove jars and set aside for 24 hours. Check seals, then store in a cool, dark place.
Tips for Delicious Home Canned Beef
-
For the best texture, use chuck roast or rump roast cut into 1-inch cubes.
-
Always trim excess fat to prevent the fat turning rancid.
-
Use tomato juice or homemade beef broth instead of water for more flavor.
-
For convenience, can ground beef crumbles to use in chili, pasta sauce, tacos, etc.
-
Season beef with salt and other spices like garlic powder before canning to add flavor.
-
Brown the meat thoroughly before canning for the best texture and flavor.
-
Let canned beef sit for about 10 minutes after heating before serving. This helps redistribute the juices.
-
If any fat or juices leaked during storage, remove it before heating and serving.
With a little time and effort, you can stock your pantry with tasty homemade canned beef to enjoy all year long. Follow proper canning techniques and pre-treated beef will be tender and ready to eat right from the jar!
A Super-Duper Very Important Warning
You must, must, must use a pressure canner if you plan on canning meat– no exceptions. Since meat is a low-acid food, a regular boiling-water canner will not be able to heat it at a high enough temp to make it safe for storage. I know pressure canners may seem intimidating at first, but they are actually simpler than you think. I have a full pressure canning tutorial here. It’ll walk you through the process, and teach you how to pressure can without blowing up your house (always a good thing).
OK, enough chit-chat. Let’s start canning meat!
How to can meat / Canning meat
FAQ
How long will canned beef last?
-
Valley Food Storagehttps://valleyfoodstorage.comCanned Meat Shelf Life: How Long Does Canned Meat Last?Jul 11, 2023 — Unraveling the Secrets Behind the Long Shelf Life of Canned Meat. Canned meat has a remarkable shelf life for two primary reasons. First, the meat i…
How to can meat for beginners?
-
1. Gather Equipment:You’ll need a pressure canner, canning jars (with lids and rings), a jar lifter, a knife, a cutting board, and a canning funnel.
-
2. Prepare the Meat:Choose high-quality, fresh meat and cut it into desired sizes.
-
3. Pre-cook Meat (Optional):For some types of meat, like ground beef, you may want to precook it before packing.
-
4. Fill Jars:Pack the meat into hot, clean jars, leaving 1-inch headspace at the top. Add optional salt and seasonings.
-
5. Fill with Liquid:Fill the jars with boiling liquid like broth, water, or tomato juice (for wild game) to 1-inch from the top.
-
6. Remove Bubbles:Remove air bubbles by running a plastic knife or spatula along the inside of the jars.
-
7. Seal Jars:Wipe the jar rims with a clean cloth dampened with vinegar to ensure a good seal, then add the lids and rings.
-
8. Process in Pressure Canner:Place the jars in the pressure canner and process them for the appropriate time at the correct pressure based on your elevation and the type of meat.
-
9. Cool and Check Seals:Allow the jars to cool completely, then check the seals to ensure they’re tight.
-
10. Store:Store the canned meat in a cool, dry place.
Can raw beef be canned?
No, you cannot can raw ground beef, it must be fully cooked before canning. Raw ground beef is one of the foods not suitable for canning. What is this?Feb 25, 2023
What cut of beef is best for canning?
-
Tougher cuts are best:When pressure canning, the long processing time can make tender cuts of meat break down and become too soft.
-
Avoid tender cuts:Ribeye, filet mignon, and loin are highly marbled and very tender, making them prone to breaking down during the canning process.
-
Consider ground beef:Ground beef can be canned, but it needs to be cooked before canning to ensure safety.
-
Raw packing:Raw packing, where the meat is packed into jars in its raw state and then processed, can be done with tougher cuts like roasts, and with some smaller cuts of steak or chops.