While you might think of canning in terms of preserving jams and fruits, it's an inexpensive, safe way to preserve whole meals such as soups, stews and chili as well. By canning the beef and vegetables, you can store the food in the pantry unrefrigerated, so it tends to preserve food even more effectively than freezing. Cook your vegetables and beef to your preferred doneness. In order to safely can beef, you will need to use a pressure-canning machine. This is a safer method than using a water bath, which is appropriate for canning foods that are highly acidic.
Step 1
Sterilize your jars in a boiling-water bath for at least 10 minutes. Remove the jars carefully using jar lifters.
Step 2
Fill the jars with your beef-and-vegetable mixture. Leave about 1/2 inch of space at the top of each jar.
Step 3
Place the lids and rings on the jar. Tighten the jars until the lids are snug.
Step 4
Place your pressure canner on the stove. Add approximately 4 inches of water to the bottom of the machine.
Step 5
Place the canning rack on the inside of the pressure canner. Carefully place each jar on top of the rack.
Step 6
Process the jars inside the canning machine until it reaches the appropriate pressure level.
Step 7
Allow the canner to depressurize before removing the jars.
Step 8
Remove the jars with the can lifter, and then place them on the cooling rack to cool to room temperature.
Things You'll Need
- 6 glass canning jars
- Metal lids
- Pressure-canning machine
- Can lifter
- Canning rack
- Cooling rack
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