CANNING BEEF RECIPES

Name: Canning Beef
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 1
Ingredients: Beef (Either cubed chunks or ground beef); Canning Liquid (Water, Broth or Tomato Juice)

CANNING BEEF - PRACTICAL SELF RELIANCE

Canning Beef - Practical Self Reliance image

Canning beef in a pressure canner is an easy way to preserve meat without taking up freezer space, and it's perfect for emergency preparedness or busy weeknight meals.

Provided by Ashley Adamant

Total Time 2 hours

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

Yield 1

Number Of Ingredients 2

Ingredients

Beef (Either cubed chunks or ground beef)
Canning Liquid (Water, Broth or Tomato Juice)

Steps:

Prepare a pressure canner according to the manufacturers instructions. For most models, this means adding 2-3 inches of water in to the bottom, along with the bottom trivet and then bring it up to a gentle simmer (180 degrees F).
Brown all meat, whether it's ground beef, beef cubes or beef strips. Remove the meat from the pan with a slotted spoon, straining out as much fat as possible.
While the meat is browning, bring canning liquid to a boil and keep it hot. Water, broth and tomato juice are all options, but I generally choose homemade beef broth.
Pack browned meat into prepared canning jars, either pints or quarts, leaving 1 inch headspace.
Pour boiling canning liquid over the meat in the jars, still maintaining 1 inch headspace.
Wipe rims and seal with 2 part canning lids to finger tight.
Load the jars into your pre-heated pressure canner, seal the lid and allow steam to vent for 10 minutes.
After steam has vented for 10 minutes, add the canning weight (for weighted guage) to allow the canner to begin coming up to pressure.
Once the canner is at target pressure (see notes, as the target pressure varies based on your elevation), process the jars for 75 minutes for pints and 90 minutes for quarts.
After the jars have processed, turn off the heat and allow the canner to cool completely. Once cool, unseal the canner and remove the jars.
Check seals, remove rings and wash jars. Store any unsealed jars in the refrigerator for immediate use. Sealed jars should maintain quality on the pantry shelf for 12-18 months if properly pressure canned.

PRESSURE CANNING VEGETABLE BEEF SOUP - SBCANNING.COM ...

Pressure Canning Vegetable Beef Soup - SBCanning.com ... image

This recipe is a hearty soup with all of the savory tomato flavor and warmth for the cold winter nights. Enjoy!

Provided by Canning Homemade

Categories Soup

Total Time 1580 minutes

Prep Time 20 minutes

Cook Time 1560 minutes

Yield 20

Number Of Ingredients 15

Ingredients

1 1/2 pounds stew beef, cubed ( I used an inexpensive round steak)
4 cups beef broth (I used two pints of my home made beef stock)
1 cup onion, chopped
3 pc. carrots, peeled and sliced
1 cup celery, sliced (I omitted)
2 pc. large potatoes, peeled and cubed
28 ounces canned tomatoes (I used two pints of my home canned tomatoes)
1 tablespoon sugar
2 teaspoons salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1 1/2 teaspoon Italian seasoning mix (Renee’s blend) or 1/2 teaspoon crushed rosemary
1/2 teaspoon crushed rosemary
1/2 teaspoon ground thyme
1/2 teaspoon ground marjoram
1 cup frozen peas, optional

Steps:

Preparation:
Cooking:
Filling the jars:

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