Many people can fruits and vegetables during the harvest season but shy away from canning meat, thinking that it's too hard, or worse, that it can be dangerous. Aside from using a processing method for low-acid foods, however, canning beef follows the same basic procedures for any canning and is just as safe. A bit of time spent on preparation and processing will allow you to get all the packages of frozen meat out of your freezer and into your pantry, where it will keep at least a full year.
Preparing the Equipment
Step 1
Check your jars and lids for chips, cracks, rust or signs of deterioration. To ensure a proper seal, use new metal lids each time. The jars and bands can be reused if they're in good shape.
Step 2
Wash empty jars and lids in hot water with detergent and rinse them well in hot water, or wash them in a dishwasher. Keep the clean jars and lids hot until you're ready to use them by submerging them in a stockpot full of simmering water. If you're using the dishwasher, keep the jars and lids in the closed dishwasher until you're ready to use them.
Step 3
Check the dial-gauge on your pressure canner for accuracy, if you are using this style of pressure canner. Refer to the directions that came with your canner or contact the manufacturer or your county extension agent for information on where to get your dial-gauge checked.
Preparing the Beef
Step 1
Trim away gristle and fat from whole cuts of beef. Cut the beef into strips, cubes, chunks or slices, depending on your needs. Form ground beef into balls or patties, or use it as is.
Step 2
Cook the beef by roasting, stewing or browning it in a skillet until rare. Drain off excess fat, as grease can compromise the lid's seal.
Step 3
Pack the clean, hot jars with the cooked beef. Season the beef by adding 1 tsp. of salt per quart jar, if desired. Fill the jars, leaving 1-inch head space, with boiling liquid -- broth, water or tomato juice. Remove visible air bubbles by sliding a clean knife or rubber spatula over the surface. Wipe the tops of the jars with a clean, damp cloth and seal them with the lids.
Processing
Step 1
Refer to the directions that came with your canner for any specific instructions. Fill the canner with 2 to 3 inches of water, or the recommended amount for your canner. Set the jars on the rack in the pressure canner and secure the lid.
Step 2
Process pint jars for 75 minutes; or quart jars for 90 minutes using a dial-gauge pressure canner. Use 11 lbs. of pressure up to 2,000 feet above sea level; 12 lbs. of pressure for 2,001 to 4,000 feet; 13 lbs. of pressure for 4,001 to 6,000 feet; or 14 lbs. of pressure for 6,001 to 8,000 feet.
Step 3
Process pint jars for 75 minutes; quart jars for 90 minutes using a weighted-gauge pressure canner. Use 10 lbs. of pressure up to 1,000 feet above sea level or 15 lbs. of pressure above 1,001 ft.
Step 4
Remove the canner from the heat after the processing time has finished. Let the canner sit untouched at least 10 minutes to depressurize. The amount of time a canner takes to depressurize depends on the age and model.
Step 5
Allow the jars to cool at least 10 minutes inside the canner after the lid has been removed. Lift the jars out with jar tongs and let them sit on a dish cloth or wire rack until they're cool enough to handle. Check the jars to make sure a proper seal was achieved.
Things You'll Need
- Dial-gauge or weighted-gauge pressure canner
- Jar rack
- Jar lifter
- Quart or pint Mason jars, with metal screw bands and metal lids
- Beef
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