Canned Roast Beef

Servings: 4 bottles

Storage Life: 2 years


I love canning my own beef. It tastes so much better than the canned beef you buy at the grocery store.



Pictured Process


Cut a 5 pound top or bottom round roast into chunks. Cut off as much fat as you can.



Sterilize bottles by boiling them for 10 minutes or washing them in the dishwasher on the high temperature setting.



Place lids in a small saucepan and boil them for 10 minutes.




Put beef chunks into the sterilized bottles.



Leave 1 inch headspace between the beef and the lip of the bottle. This will allow the air to escape and the lid to seal properly.



Place 1/2 teaspoon of salt in each jar.



Wash the rim and outside of each bottle with a clean washcloth and water. With the magnetic want, pick up the lids and place them on the bottles.




Next pick up the rings with the magnetic and place them around the lids. Screw them on loosely so air can escape and the lid can seal.




Place the jars inside the canner.



Pour 2-3 inches of boiling water inside the canner. I mark my burp stick at the 3 inch mark and place it inside the canner so I can measure the amount of water.



Place the lid on the canner and move the dial to the number 2 which is the high pressure mark.



Push the lock up into the locked position. Turn on the burner to medium high.



When the yellow button pops up, that means the pressure canner is up to pressure. Start timing once the yellow button pops up. Turn your heat to medium or medium low and cook under pressure for 75 minutes. Watch the button for a little while to make sure it stays up.



When the beef has been cooking for 75 minutes, turn the heat off. Allow the canner to sit on the stove until the yellow button pops back down. This allows the canner to naturally depressurize.



Unlock the canner, open the lid, and take out the bottles with a jar lifter.



Place the bottles on a kitchen towel on the counter. They should sit untouched on the counter for 12-24 hours.



When the bottles first come out of the canner, the lids will have a raised bump in the middle of the lid.



When the lid seals, you will hear a pop and the raised bump will now be an indentation on the jar lid. This happens shortly after taking the bottles out of the canner. If any of the jars to not seal properly, place them in the refrigerator ( eat within 2-3 days) or repackage them and place them in the freezer.



If you are using a dial gauge pressure canner, use the information below from the USDA:


Pints-75 min. 0-2000 feet 11 lbs. 2001-4000 feet 12 lbs. 4001-6000 13 lbs. 6001-8000 14 lbs.

Qts-90 min. 0-2000 feet 11 lbs. 2001-4000 feet 12 lbs. 4001-6000 13 lbs. 6001-8000 14 lbs.


Special Tools for this Recipe


Fagor Duo Pressure Cooker/Canner

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Chili

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Informing, inspiring, and motivating individual and family preparedness by teaching practical principles of self-reliance.