More on Squirreling Away your Food

Canning beef is easy

Well I hope everyone had a great weekend and you’re ready to start canning and drying your fresh finds from the weekend.

My finds where plums: I got a bucket full of plums to make jam and a ham.  I am waiting for hamburger to come on sale, but I may have to go to Costco and buy some.  They really don’t have large quantities of hamburger on sale at the regular grocery store.

My husband mentioned to some friends that I was canning meat.  I guess not too many people can meat any more.  Their question was what do you do with it after you can it?

Well I use the beef for making stews, casseroles, salads and you can even make kabobs, yes, I know it sounds funny but put your vegetables and meat cubes on the stick and put on BBQ.  The vegetables cook fast and the meat is warming up (the meat also gets crispy).  You can make beef gravy and mix with the meat and pour it over rice or quinoa.  You can make stir-fry also.  I am sure you can come up with a few other things, like pizza with meat and sausage and tacos.

Here is how I can the beef:

lids in hot water

Cold Pack

  • First I washed all the jars and get the rings and lids together.
  • Next, I warm the lids in a pan of hot water.
  • I cut the meat in 2 x 2 inches or a little larger (it shrinks a lot)
  • Pack your jars and use a rod to push down and get all the air holes out.
  • Clean the tops of the jars with wet cloth to get a good seal.
  • Put on the lids and rings
  • Leave the rings a little lose but tight enough that they don’t leak.
  • Pack your pressure cooker with jars and follow cooking directions for your type of cooker.
The All American model 930, 30 quart pressure cooker

My pressure cooker takes 10 pounds of pressure; for quarts its 90 minutes.  I did the same time for pints.  My pressure cooker is a 30-quart All American model 930.  For canning information I use the USDA Complete Guide to Home Canning, agriculture information bulletin No. 539.

I made stew for dinner this evening just to try it and it was wonderful.  I put all the vegetables in a slow cooker and added beef broth with seasonings (salt, pepper and garlic) and added the jar of meat on top.  I waited for the vegetables to almost cook and stirred the meat in, plus I added thickener with another can of broth.  Add corn bread and wow.

More tomorrow.

Preparedness Mom

6 thoughts on “More on Squirreling Away your Food”

  1. Prepardness Mom

    The store had pot roast on sale. You can also use round steak or london broil. My meat was very juicy. I like using the roast because of the flavor.

    1. I would keep it 3 to 4 years if it lasted that long. I have never had any that long, since I use it a lot. But I have a jar of bacon I did 3 years ago. Some jars of chicken that I seasoned for about as long. I won’t season the chicken or any meat again and can. It’s hard to use it for anything. Maybe salads or sloppy joes.

  2. I’ve been canning the venison my hubby brings in off and on for years~we recently had a stew that included venison that was canned almost 15 years ago… it was fine; I must say I am VERY picky with making sure the glass is immaculate and the jar and lids pretty hot… but over the last 25 years I’ve only had maybe 3-4 jars go badly… if you are careful, follow directions, and keep the finished and cleaned product out of the light and with no “jostling”, it seems to last as long as you want it or need it to. Happy canning, folks! 🙂

  3. When you can the meat do you have to pack it in water, broth or anything else? I am confused about how you would get the air out if not

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top