Tuesday, March 10, 2009

Canned Roast Beef

Can the right cut of beef and you will have roast that is tender, delicious and quick. I use it to make beef and noodles, (homemade egg noodles that I make with my mom) and for meat in a quick vegetable soup. It's also divine heated in the skillet with onion and peppers for hot roast beef subs. My mom has been teaching me to can and I have been having a ball with it. I have so many ideas to try! I shop around for the beef, when I find it on sale that's when I can. This recipe is for 7 quart jars because that's how many my canner holds. Always follow all the instructions that come with your pressure canner. In the summer months some towns will have canning kitchens at schools and etc. where you can go to can your goods. Check around to see if you have one in your area.

16 lbs. of raw chuck roast or rump roast.
7 glass canning jars with rings and lids.

Wash the jars in very hot soapy water and let dry, I do not pack raw beef into hot jars. Trim most of the fat from the beef and cut into one inch cubes. (roughly) Fill jars with the raw beef but do not pack them tight, leaving one inch headroom at the top of the jar. I find I get between 1.8 to 2 lbs of beef in each jar. Add one teaspoon of salt to each jar and pepper to taste. Wipe the tops of the jars to remove any residue before you place the lids on. Make sure to follow your pressure canners instructions and remember to boil your lids before you use them. Cook at 11 pounds of pressure for 90 minutes, again following your canner's instructions. You will be glad to have this on your shelves!

Note: You do not add any liquid when you can raw beef, it makes it's own beautiful broth. I have always wondered how it would turn out if I added 1/4 cup red wine to each jar though...


DCRose said...

I would love to try this recipe. I never heard of putting up roast beef before. Delicious. DCRose

Ricardo said...

Looks kool, waiting eagerly for a new recipe. :)

A.Marie said...

I put up a lot of canned beef, but I have never packed it in raw. I didn't know you could do that! I always put the beef chunks into a big roaster, add water, and heat them until they are brown. Then I put them into the jars and put the hot liquid over them. HMMMM...your way sounds much quicker!! You'll have to try it with the wine. That really does sound delicious!!

Anonymous said...

Great recipe! I got two nice roasts on sale and canned 'em! I ended up with 4 quarts. I did take your suggestion and put a 1/2 cup of red wine in one of them and WOW! It was delicious. As I can more 1/2 will get the red wine added.