From Farm to Jar: Your Guide to Canning Fresh Beef

In this post, we will guide you through the process of canning beef. It’s a simple method that allows you to preserve meat for long-term storage. Please note that this recipe does not include instructions for water bathing low acid foods. We recommend following proper canning procedures and adjusting for altitude and time accordingly. Let’s get started!

Ingredients:

• Beef, cut into medium-sized chunks (approximately 1 to 1.5 inches)
• Sterilized pint jars
• Canning salt (optional)
• White vinegar (for wiping the jar rims)
• All American canner (or any suitable canner)
• Jar of water (if needed to fill empty space in the canner)

Instructions:

1. Cut your beef into medium-sized chunks, about 1 to 1.5 inches in size.
2. Raw pack the beef tightly into sterilized pint jars, leaving a 1-inch headspace. The meat will release its own broth, so no additional liquid is required.
3. Optional: If desired, add canning salt to the jar before packing the meat. Use half a teaspoon per quart jar or a quarter teaspoon for pints.
4. Wipe the rims of the jars with a paper towel dipped in white vinegar. This helps remove any food particles and ensures a clean seal.
5. Secure the lids on the jars, tightening the bands finger-tip tight. Avoid over-tightening the bands, as this can prevent pressure from escaping and cause the lids to buckle.
6. If desired, you can trim off excess fat from the beef for a visually appealing end product. However, keeping some fat adds flavor and provides gravy options.
7. Prepare your canner by ensuring the jars are not touching, allowing steam to circulate evenly during the canning process.
8. If you don’t have enough beef to fill the canner, use jars of water to fill the empty space. This helps prevent tipping during processing.
9. Process the pint jars at 11 pounds of pressure for 75 minutes.
10. Process the quart jars at 11 pounds of pressure for 90 minutes.
11. Once the processing time is complete, carefully remove the jars from the canner and let them cool.
12. The finished product may have some fat, but don’t worry—it’s what adds flavor! See the pictures for reference.
13. Despite its appearance, the canned beef is incredibly delicious and shelf-stable. According to general guidelines, it should last for five years, although proper canning techniques have shown that canned meats can last much longer.
14. For canning, we recommend using an All American canner. It’s a reliable choice for preserving your harvest.

 Canning beef is a fantastic way to preserve meat and ensure its long-term availability. By following these simple steps, you can create a delicious and shelf-stable product that will be a valuable addition to your pantry. Enjoy the convenience and flavor of home-canned beef for various recipes and survival situations. If you have any questions, feel free to reach out to our small group, Growing and Preserving Your Harvest.