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Canning Beef Roasts

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 comment… add one }
  • Deborah September 15, 2020, 2:47 PM

    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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