Canning Beef Meat Food

CANNING BEEF

Steps:

• Prepare a pressure canner according to the manufacturers instructions. For most models, this means adding 2-3 inches of water in to the bottom, along with the bottom trivet and then bring it up to a gentle simmer (180 degrees F).
• Brown all meat, whether it's ground beef, beef cubes or beef strips. Remove the meat from the pan with a slotted spoon, straining out as much fat as possible.
• While the meat is browning, bring canning liquid to a boil and keep it hot. Water, broth and tomato juice are all options, but I generally choose homemade beef broth.
• Pack browned meat into prepared canning jars, either pints or quarts, leaving 1 inch headspace.
• Pour boiling canning liquid over the meat in the jars, still maintaining 1 inch headspace.
• Wipe rims and seal with 2 part canning lids to finger tight.
• Load the jars into your pre-heated pressure canner, seal the lid and allow steam to vent for 10 minutes.
• After steam has vented for 10 minutes, add the canning weight (for weighted guage) to allow the canner to begin coming up to pressure.
• Once the canner is at target pressure (see notes, as the target pressure varies based on your elevation), process the jars for 75 minutes for pints and 90 minutes for quarts.
• After the jars have processed, turn off the heat and allow the canner to cool completely. Once cool, unseal the canner and remove the jars.
• Check seals, remove rings and wash jars. Store any unsealed jars in the refrigerator for immediate use. Sealed jars should maintain quality on the pantry shelf for 12-18 months if properly pressure canned.

HOME CANNED OLD- FASHION BEEF STEW

Steps:

• In a 4 to 6 quart kettl or dutch oven, brown half the meat at a time in hot shortening. In kettle combine browned meat, 2 cups water, carrots, potatoes, onion, celery, garlic, salt, worcestershire sauce, paprika and pepper. cook covered 15 minutes. Combine flour and 1/2 cups cold water, add to boiling stew mixture. Cook till bubbly. ( Mixture will appear thin before canning).
• Pack into jars, distributing meat, vegetables and gravy evenly and leaving a 1 inch head space. Adjust lids. Process in pressure canner at 10 pounds pints: 75 minutes or Quarts 90 minutes.
• Makes 8 pints.

BEEF STEW - CANNING

Steps:

• Chop all veggies except celery to uniform size, about one inch or so.
• Add all of the first ingredients to jars leaving 1 inch of headroom.
• Add salt, pepper and garlic sliver to each pint jar then add the remaining corn, peas and green beans, the last is the boiling beef broth.
• I didn't leave the 1 inch of head space to each jar and they came out fine. Don't worry about the small amount of liquid. When the veggies cook they will produce plenty.
• Process for 60 min at 10 psi.