Canning Beef Roasts
September 15, 2020
Canned Beef Roast

One of the reasons I can, is to stock up when prices are low. So when I saw beef prices started to rise, I stocked up. Beef sky rocketed at one point, and the only place it’s come back down is at Costco. I’m unsure of what’s going to happen in the near future, so I canned a bunch up for my food storage. While people are most afraid of canning meat, it’s actually the easiest thing to can. I wrote a food column on canning meat with safety statistics proving, it’s safe and easy.

Basically, you cut beef roasts into big chunks (or cubes depending on your preference) and literally stuff them into canning jars. One pound fits in a pint, and two pounds fits in a quart. I’ve read don’t add liquid, but I have started adding 1/4 cup of broth or water to pints, or 1/2 cup of water for quarts. While the roast does make its own liquid, it’s never been enough to cover the meat in my experience. Don’t cut all the fat off – it gives flavor.

Before I started weighing the meat, I simply put chunks in jars.

Look how much it cooks down. You can see, there’s still plenty of space in the jar.

I like my jars to be fuller, so I started weighing. Some jars we cut the beef into large pieces, and some into 1 1/2 inch cubes.

Here’s a picture of larger beef pieces we stuffed in the jar, weighing 2 pounds total.

How to can beef roasts:

Fill jars with large pieces, or chunks of beef roast.

Add 1/2 tsp of salt to pints, and 1 tsp of salt to quarts if desired. (Salt is just for flavor) Add 1/4 cup of water or beef stock to pints, and 1/2 cup for quarts. Wipe rims of jars clean. Secure lids and rings. Process in a pressure canner for 75 minutes for pints and 90 minutes for quarts at 10 pounds of pressure for elevations 1,000 feet and below, following your canner’s instructions. Please always check your elevation before you begin your pressure canning journey, and refer to your local extension office, or National Center for Food Preservation.

Why do I can meat? If the electricity goes out, we can pop open a jar and have a tasty protein. When we attend debate tournaments, I bring meat for sandwiches and salads without needing refrigeration. Price inflation and rationing of meat is another big reason currently. When meat goes on sale, I stock up and can. Most often the reason for canning meat is, when I’ve had a busy day having prepared food at my fingertips is a lifesaver. Here are some beef cubes I canned, and used to make a quick pepper steak for dinner one night.

Canning meat is safe, easy, economically smart, and practical. Add some tomatoes, jalapenos, or seasonings to make specialty jars of beef too. So try canning meat –  spend a little time up front, and get a lot of time back later.


  1. betty

    I have come across a good price on boneless rump roast but I am afraid it will be dry after pressure canning since it is a pretty lean cut of beef. What do you think? Any suggestions

  2. Brad Bolton

    I’ve done this with beef roast as well as pork shoulder. No water needed. The truck is to ram pack in every tiny air pocket. It will then produce its own broth to cover. I add one tsp of minced garlic just to add flavor in addition to the salt.

    Best roast beef I’ve ever put on the table… better than crock pot, insta pot, roasting Pan. Amazing.

    For pork shoulder I brine soak it with saltwater and liquid smoke for 1 hour. Add tsp garlic and 3 drops liquid smoke in each jar.

    Instant pulled pork sandwiches! My local grocery store occasionally over buys pork shoulder so they sell it at amazing clearance prices.

    • Laura

      Hi Brad! What an interesting method for the pork shoulder! I have done pork loin before, and it’s just dry, but the pork shoulder is always good. I also used to dry pack my meat, but it seemed to loose liquid.

    • Carla

      What type of garlic? Is it garlic powder, minced garlic, whole pieces ?

      • Laura

        You can use whatever form of garlic you like!

      • Laura

        You can use any type.

    • Barbie

      Thank you, been doing the pork shoulders with potatoes carrots beans & onions & I just use water bath canning method. Turns out great. I will try using this method for the beef. Thanks again 😊

  3. Deborah

    I buy beef roasts when they are BOGO free or 1-cent. I also buy my pork loin like that as well. I try to always buy on sale. I might get 4 as big as I can and cut in half.


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