Canning pickled beef heart at home may seem intimidating, but it’s actually quite easy and rewarding! As a long-time canner and pickled beef heart enthusiast, I’m excited to share everything you need to know to make delicious homemade canned pickled beef heart.
Beef heart is an underappreciated cut of meat that is packed with nutrients like iron, zinc, and B vitamins. It has a wonderfully robust, meaty flavor. While fresh beef heart only lasts a few days in the fridge, pickling allows you to extend the shelf life for months or even years.
The pickling process infuses the beef heart with tangy acidic flavors while tenderizing the meat. Once canned, pickled beef heart is shelf-stable at room temperature until opened. The finished product is perfect for adding unique flavor to salads sandwiches, tacos, and more!
Step-By-Step Instructions for Canning Pickled Beef Heart
Canning your own pickled beef heart is simple once you know the steps. Here is an easy 10-step guide:
1. Select Fresh Beef Heart
Start with two to three pounds of raw, fresh beef heart that you bought within two days. Pick hearts that are bright cherry red and have very little fat or connective tissue. Rinse under cold water and pat dry.
2. Prepare Your Canning Jars and Lids
Wash 4 pint-sized mason jars and bands in hot, soapy water. Place the jars in a large stockpot of simmering water for 10 minutes to sterilize. Leave them in the hot water until ready to fill. Boil the lids in a small pan of water for 5 minutes to soften the sealing compound. Remove and set aside.
3. Slice the Beef Heart
Trim any excess fat or membranes from the beef heart. Slice the heart into long 1/4-inch thick strips, then cut into 1-inch cubes. Add them to a large bowl.
4. Make the Brine
You will need 3 cups of cider vinegar, 1 cup of water, 3/4 cup of white sugar, 2 tablespoons of salt, 1 teaspoon of peppercorns, 4 cloves, and 2 bay leaves. Bring to a boil, stirring to dissolve the sugar and salt. Remove from heat and let cool slightly.
5. Pack the Jars
Tightly pack the cubed beef heart into the sterilized pint jars. Pour the hot brine over the meat, leaving 1/2 inch of headspace. Use a chopstick to remove any air bubbles. Add more brine if needed to cover the meat.
6. Seal the Jars
Wipe the jar rims with a clean towel. Place the heated lids on top and screw on the bands just until fingertip tight – do not overtighten.
7. Process the Jars
Put the jars that are full in a pressure canner that has two to three inches of water at a slow boil. Lock the lid and heat to 10 PSI. Start timing when it reaches pressure, processing for 75 minutes at 10 PSI. Turn off the heat and allow the pressure to drop naturally.
8. Cool and Set Sealed Jars Aside
Carefully remove the jars from the canner, avoiding sudden temperature changes. Allow them to cool undisturbed for 12-24 hours. Check the seals by pressing on the center of each lid. If it flexes up and down, it did not seal. Refrigerate any unsealed jars to consume within a few days.
9. Label Sealed Jars
For the properly sealed jars, wipe them clean and label with the contents and date. I like to decorate mine with cloth jar bands and handwritten labels.
10. Store the Canned Pickled Beef Heart
Store sealed jars in a cool, dark place like a pantry for up to a year. Refrigerate after opening, using within one month. The pickled beef heart is now ready to enjoy!
Tips for Delicious Pickled Beef Heart
Follow these tips for the best results when canning pickled beef heart at home:
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Choose fresh, high-quality beef heart free of odor. Discard any discolored portions.
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Cut the beef heart into uniform 1/4-inch slices for quick, even pickling. Cubed works well too.
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Simmer the sealed jars for a full 75 minutes to eliminate any risk of botulism.
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Use non-reactive equipment like stainless steel pots, tongs, and ladles to prevent off-flavors.
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Add pickling spices like peppercorns, cloves, and bay leaves to the brine for extra flavor.
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Store sealed jars below 75°F in a cool, dark spot to maintain quality and texture.
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Refrigerate after opening for food safety and best quality. Use within one month.
Serving and Enjoying Pickled Beef Heart
The possibilities are endless when it comes to using your homemade canned pickled beef heart! Here are just a few serving ideas:
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Slice it thin and enjoy on crackers or charcuterie boards.
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Dice and add to potato, egg, or pasta salad for a protein punch.
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Chop and mix into pâtés, meatloaf, or burgers for depth of flavor.
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Skewer for hearty kabobs or tacos with onions and peppers.
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Shred and pair with bbq sauce for unique sandwiches or pizza topping.
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Cube it into hearty soups, stews, and chili recipes.
Pickled Beef Heart
How do you Pickle a beef heart?
Remove the beef heart from the pot and allow it to cool on a cutting board while you prepare the pickling solution. Mix a few cups of water, 3 cups of vinegar, 1 cup or less of sugar and 4 teaspoons of salt in a medium-sized pot.
Is pickled beef heart good?
Pickled Beef Heart is very good and high in protein. The heart is nothing more than a muscle. I know this probably will gross some people out, but I was brought up to try all kinds of food and I love heart. Although I am pickling it, unpickled heart can also be added to many other dishes.
How do you cook a beef heart?
Three ounces of beef heart is only 140 calories with 24 grams of protein. Rinse the heart in cold water removing any blood. In a large pot place one Tbsp of salt, the heart (cut into two pieces) and water to cover. Bring to a boil and simmer for about two hours with a lid. Wash a quart jar and lid with hot soapy water and rinse.
How long does it take to pickle beef?
Skim the fat off the top of the pickling fluid once it cools. Pickle your beef within two days of purchase. As with all raw meat, keep beef heart and its juices away from all other food. Wash your cutting board, knife, countertops and hands thoroughly with hot soapy water when you are finished.