How to Can Your Own Beef

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From meat pies to stroganoff to beef hash and eggs. Learn to can your own beef so you're always ready in a pinch.

Prep Time45 mins

Cook Time1 hr 15 mins

Course: Breakfast, Main Course, Side Dish

Cuisine: American, Italian, Mexican

Keyword: canned beef, canned beef recipes, how to can your own beef

Servings: quarts

Calories: 833kcal

Equipment

Large pot or Dutch oven for browning meat and sterilizing jars
Pressure canner
Canning jars pint or quart
Lids and rings
Ladle
Cutting board and knife
Jar lifter
Clean towels
Measuring cup
Measuring spoons

Ingredients

4-5 lbs beef roast chuck, round, or sirloin
4-5 cups beef broth homemade or store-bought, low sodium
Salt to taste
Spices like peppercorns, bay leaves, or garlic cloves for added flavor optional

Instructions

Sterilize Canning Equipment: Fill a large pot with water and bring it to a boil. Sterilize the jars, lids, and rings by boiling them for 10 minutes. Keep them in hot water until you're ready to use them.
Prepare the Beef: Trim off any excess fat and cut the beef roast into 1-inch cubes. Sprinkle salt over the beef cubes and mix well.
Brown the Beef: In a large pot or Dutch oven, brown the beef cubes over medium-high heat. Brown them in batches to ensure even cooking. This step is optional but adds flavor. Set the browned meat aside.
Prep the Broth: In a separate pot, bring the beef broth to a simmer. If you're adding optional spices like peppercorns, bay leaves, or garlic cloves, add them to the broth now.
Fill the Jars: Using a ladle, fill the sterilized jars with the browned beef cubes, leaving about 1 inch of headspace. Pour the hot beef broth over the beef, still maintaining the 1-inch headspace.
Seal the Jars: Wipe the rims of the jars with a clean cloth to remove any residue. Place sterilized lids on the jars and screw on the metal rings until fingertip-tight.
Pressure Canning: Place the sealed jars in a pressure canner filled with 2 to 3 inches of water. Follow your pressure canner's instructions to process the jars at 10 pounds of pressure for 75 minutes for pint jars or 90 minutes for quart jars.
Cooling and Storing: Once the canning time is complete, turn off the heat and let the pressure canner cool down naturally. Using a jar lifter, carefully remove the jars and place them on a clean towel to cool. Once cooled, ensure that all jars are sealed properly. Store in a cool, dark place.

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