Tender and savory canned Roast Beef preserved safely in your own home! If you want to learn how to safely preserve roast beef... This is for you! This recipe is tried and true from the Ball complete book of home canning.
Home Canning Roast Beef
It's easier than you probably think to safely can roast beef at home! It just takes a couple ingredients and a few simple steps, and a bit of time. Don't worry, I'll walk you thorough it step by step!
Canned Roast beef is so versatile, you can use it on its own as a main dish or use the broth for gravy t top mashed potatoes. It make excellent enchiladas, tacos, beef stew or soup, and the list goes on and on!
Main Ingredients
- Boneless Roast Beef
- Optional - Seasonings, Salt & Pepper to Taste
- Optional - Broth.
How To Can Roast Beef
- First prepare your pressure canner. Roast beef is low acid so you cannot use a water-bath canner! Make sure your lid parts are all working right and that your lid seal is not cracked. Add water according to your manufacturers directions. I use 3 quarts of water for my 7 quart presto pressure canner. I also add 2 tablespoons white vinegar to the canner to keep my jars clean.
- Trim fat off roast beef, and cut into 1 inch chunks or strips.
- Sear and season roast beef chunks in a hot skillet.
- Pack your hot meat into your clean mason jars, leaving 1 inch headspace at the top. Pour hot broth over meat and remove air bubbles.
- Wipe rims clean. (Use vinegar on a washcloth or paper towel for this.)
- Center new lids on jars and screw bands down to finger tight.
- Place jars into a prepared pressure canner, and lock the lid into place.
- Set to medium heat and Bring it to a boil.
- Let steam vent through the vent hole for 10 minutes.
- Add weights to vent hole and bring to 10 pounds of pressure. Adjust for altitude. (I use 15 pounds pressure because of higher altitude.)
- When weights start rocking back and forth, set your timer for 90 minutes for quart jars or 75 minutes for pint jars.
- After processing time, turn heat off and let your pressure canner release its pressure naturally. Wait at least 2 more minutes after pressure naturally releases to open the vent. (I wait for the canner to cool off first.) Remove the canner lid, and WAIT 10 more minutes before removing canning jars. Remove bands, wipe jars, cool and store!
TIPS
Use high quality beef... The quality of your canned beef depends on the quality of beef you start with!
Searing your roast beef chunks before canning, instead of raw pack canning, adds an extra step but the browned flavor and texture are so much better!
You can use beef broth, water, chicken broth or vegetable broth for this recipe!
Trim off as much fat as you can before processing your roast beef! Fats go bad in canned goods faster, they look yucky, and too much fat in jars can prevent lids from sealing.
Cut roast beef into chunks against the grain.
Juliea Huffaker
Hi Cheryl! Thanks for stopping by and asking! We love canned beef with mashed potatoes and gravy. I also use it in enchiladas, tacos, burritos, tamales. We also love soups and stews too. I hope this gives you some good ideas!