I was a bit leery of the whole canned meat thing when I first started homesteading.
I suspect it stems from my irrational fear of potted meat food product. I have thought that sounded like the worst thing you could put in your mouth since I was a little kid. (Sorry to any meat lovers out there.)
Thankfully, canning meat at home is a whole different story. It’s a skill you’ll want to learn for your homestead. Plus it’s really not any more difficult than canning veggies. Honest!.
Canning beef is a great way to preserve meat for future meals and make the most of your grocery budget While you can theoretically can any cut of beef, certain types are better suited for canning than others. In this comprehensive guide, we’ll cover everything you need to know about choosing the right cut of beef for delicious and safe homemade canned beef
Overview of Beef Cuts for Canning
When selecting beef for canning opt for cuts that are tougher and contain more connective tissue. These cuts hold up best to the long cooking times required in the canning process. The high heat helps break down the connective tissues into tender gelatinous morsels infused with flavor.
Some examples of good beef cuts for canning include
- Chuck roast
- Brisket
- Round roast
- Bottom round steak
- Rump roast
- Top round steak
- Cross-rib roast
Cuts to avoid for canning include tenderloin, ribeye, and other expensive steaks. The tender cuts won’t benefit from canning and can become dry and overcooked. Stick to the tough cuts for the best results.
Benefits of Canning Tougher Cuts of Beef
There are several advantages to using tougher, collagen-rich cuts of beef for canning:
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Cost savings – The tougher cuts are more economical than expensive steaks. Canning allows you to buy in bulk when prices are low.
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Tenderizing effect – The moist heat and pressure of canning transforms gristly meat into fork-tender beef.
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Intensified flavor – Long cooking concentrates and melds flavors for beef rich in taste.
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Convenience – Canned beef is fully cooked and ready to use in recipes.
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Shelf stability – Properly canned beef keeps for up to 2 years in the pantry.
Preparing Beef for Canning
Follow these steps for prepping beef for the canning process:
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Choose meat that is fresh and high quality without unpleasant odors or sliminess.
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Trim off any large pieces of fat, which can turn rancid. Leave some marbling for flavor.
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Cut the meat into uniform 1 to 2 inch pieces so it heats evenly during canning.
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Brown the meat in batches to seal in the juices and enhance flavor.
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Pre-cook meat until rare by simmering in broth, water or juice. Do not fully pre-cook.
Fill Jars Leaving Proper Headspace
Headspace is the empty space between the top of the jar contents and the lid. Follow these guidelines:
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For raw packed meat, leave 1-inch headspace.
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For hot packed meat, leave 1/2-inch headspace.
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Too little headspace can lead to food trapped under the lid.
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Too much headspace can affect sealing.
Seasoning and Liquid Options
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For flavoring, try salt, pepper, garlic, onion, thyme, bay leaves, soy sauce, Worcestershire sauce, barbecue sauce, etc.
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The liquid helps conduct heat and prevent burning. Use broth, tomato juice, water, or a combo.
Follow Safe Canning Methods
It’s critical to use safe canning practices to prevent bacteria growth and spoilage:
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Use a pressure canner – it reaches 240°F needed to kill bacteria.
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Clean jars, lids and equipment sterilizing them in boiling water.
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Only use trusted, tested canning recipes and procedures.
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Adjust processing time based on your altitude.
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After processing, let jars seal and cool undisturbed.
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Check the seals before storing. Refrigerate unsealed jars immediately.
Choosing a Pressure Canner
Look for these features when selecting a pressure canner:
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Dial gauge or weighted gauge to control pressure.
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Minimum 16-quart capacity.
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Tight sealing lock and overpressure plug for safety.
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Pressure regulator and vent port to release excess steam.
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Rack to elevate jars off the bottom.
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Made of heavy-gauge aluminum or stainless steel.
Storing Canned Beef
After canning, be sure to store your jars of beef properly:
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Allow jars to cool undisturbed for 12-24 hours.
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Check seals and remove screw bands.
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Wash jars and label with contents and date.
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Store in a cool, dark place between 50°F to 70°F for up to 2 years.
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Store jars without touching and away from direct sunlight.
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Use within 1 year for best quality, rotating stock.
Delicious Recipe Ideas
Canned beef is great for quick meals, like:
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Beef tacos, burritos, quesadillas
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Savory beef sandwiches with melted cheese
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Beef salad topped with dressing
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Beef pasta sauce or lasagna
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Quick beef stew or stroganoff
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Beef hash with potatoes and onions
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Beef soup, chili or ramen topping
Let your canned beef transform humble ingredients into satisfying dinners!
Troubleshooting Canning Issues
If you notice any of these, refrain from eating the canned beef:
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Mold growth
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Lid bulging or loose
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Cloudy liquid or slime formation
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Unpleasant odors when jar opened
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Meat that is dark, mushy or dry
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Bubbles rising in opened jar
These issues usually result from improper seal, storage, processing time or technique. Always use caution and throw away any potentially spoiled canned meat.
The Takeaway on Canning Beef
Choose economical, tough cuts like chuck roast, rump roast, brisket and round steak when canning beef. The long cooking tenderizes the meat allowing you to enjoy gourmet beef at a fraction of the price. Follow proper technique and enjoy delicious canned beef that’s kitchen-ready for meals all year round.
More Pressure Canner Recipes:
Try my favorite lids for canning, learn more about FOR JARS lids here: http://theprairiehomestead. com/forjars (use code PURPOSE10 for 10% off).
A Super-Duper Very Important Warning
You must, must, must use a pressure canner if you plan on canning meat– no exceptions. Meat is low in acid, so a regular boiling-water canner won’t be able to heat it to a safe level 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 will show you how to pressure can without blowing up your house, which is always a good thing.
OK, enough chit-chat. Let’s start canning meat!
Canuary – Everything About Canning Beef
What is the best meat for canning?
The best meat for canning includes cuts from the area of the animal that does most of the moving, such as the leg, shoulder, chest, and rump. These are tougher cuts and naturally leaner. They’re often on sale or sold at a lower price and are available in large quantities because of the cut.
What are the best cuts of meat for pressure canning?
Beef sirloin tip naturally makes the list of best cuts of meat for pressure canning due to its lean but still very tasty nature. This versatile cut is from the rump and hind legs, or the round, and is frequently made into ground burger. But it’s also available as roasts, steaks, and chunks, and does well roasted, grilled, braised, or stewed.
What can you do with canned beef?
Once canned, beef can be heated and served or added to your favorite recipes. Canning beef can be done in various ways, such as cubes, ground crumbles, formed hamburgers, and meat stock. This beef canning tutorial covers all these options in detail.
Can you can beef in a jar?
Yes, you can can beef in a jar. Small roasts or steaks that can fit into jars are perfectly fine for canning, as are smaller beef chunks. 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 beef stock, but water, meat drippings, and tomato juice are also acceptable options.