Acid Level and Canning Cooking Corned Beef in a Crockpot
Non gonna lie…
I was a chip leery of the whole canned meat affair when I first started homesteading.
I suspect information technology stems from my irrational fear of potted meat food product. E'er since I was a petty kid, I have thought that sounded like the worst possible affair you could put into your oral cavity… (My apologies to any meat production fans out there)
Thankfully, canning meat at home is a whole different abortion, and a skill yous'll definitely want to add to your homestead repertoire. Plus it'south really not any more hard than canning veggies. Honest!
Why Canning Meat is a Skill Yous Need to Accept:
one. Information technology's totally convenient. Grab a jar from your pantry, pop it open up, and you accept wonderfully tender meat all gear up to add to your recipes
2. It saves on freezer infinite. We have two freezers out in our barn, but they are E'er as well full, no thing what I practice. Anytime I tin store food at room temperature, information technology'south a huge plus for me.
3. It's a smart preparedness measure. Lest you be stuck eating dry cereal and crackers if your power goes out…
4. It tastes darn expert. Actually!Home canned meat is tender, juicy, and tin be seasoned withal you like.
A Super-Duper Very Important Warning
You must, must, must apply a pressure level canner if y'all program on canning meat– no exceptions. Since meat is a depression-acid food, a regular humid-water canner will not be able to heat it at a high enough temp to make it condom for storage. I know force per unit area canners may seem intimidating at first, just they are really simpler than y'all retrieve. I have a total pressure canning tutorial here. It'll walk you through the process, and teach y'all how to force per unit area can without blowing up your house (always a good thing).
OK, enough chit-chat. Let's outset canning meat!
How to Tin can Meat
(Hot Pack Method for Canning Meat)
- Beef, venison, elk, or pork
- Common salt (optional)
- Water
- Canning jars, lids, and rings (quarts or pints are fine)
- A pressure canner
Trim the meat to remove excess fat and gristle. (I usually try to do this when the meat is half-frozen. It makes the trimming much easier)
Slice into strips against the grain, and then cut into roughly ane″ cubes (but eyeball it– no demand to be exact).
Place the cubes into a large stockpot and brown thoroughly on all sides. If your meat is specially lean, yous may need to add a flake of fat (such equally bacon grease, lard, or kokosnoot oil) to the pan to prevent stickage. (Yeah, that'southward a word)
The goal here is to simply dark-brown the cubes— you don't need to cook them all the way through.
Identify the browned meat cubes into clean glass jars, leaving 1″ headspace. If using quart jars, add i teaspoon of salt. If using pint jars, add 1/2 teaspoon of table salt.
Pour water (how much y'all demand will depend on how many jars you are canning) into the pot yous used to brownish the meat, and bring information technology to a boil. This will capture all the lovely $.25 from the lesser of the pot and create actress flavor in your finished product.
Ladle the boiling water over the meat in the jars, leaving ane″ headspace.
Wipe the rims, adjust the lids/rings, and process in a steam pressure level canner equally follows:
- Pints: 75 minutes
- Quarts: 90 minutes
Utilize 10 pounds of pressure, UNLESS you are ane,000 feet or more in a higher place body of water level. If that is the case, increase to fifteen pounds of pressure.
Kitchen Notes:
- I don't take verbal amounts for this recipe, because information technology simply depends on what y'all have available. You tin either start canning meat immediately after butchering, or save back several of the tougher cuts to can afterwards.
- The table salt is entirely optional and only added for season, not for any preservation benefits.
- Add together your melt-in-your-rima oris canned meat to soups, stews, casseroles, skillets suppers, or merely warm it up and eat it out of the jar.
- It's besides possible to tin can ground meat, soups, and stews. Those tutorials volition be coming soon!
How to Can Meat
Ingredients
- Beef, venison, elk, or pork
- Salt (optional)
- Water
- Canning jars, lids, and rings (quarts or pints are fine)
- A pressure canner
Instructions
- Trim the meat to remove excess fatty and gristle. (I usually attempt to do this when the meat is half-frozen. Information technology makes the trimming much easier)
- Piece into strips confronting the grain, and then cutting into roughly 1″ cubes (just eyeball information technology– no demand to be verbal).
- how to can beef, venison, or elk with a pressure canner for fork-tender meat!
- Place the cubes into a large stockpot and brownish thoroughly on all sides. If your meat is peculiarly lean, you may need to add a chip of fat (such as bacon grease, lard, or coconut oil) to the pan to prevent stickage. (Yep, that's a word)
- The goal here is to only brown the cubes— you lot don't need to cook them all the way through.
- how to can beef, venison, or elk with a pressure canner for fork-tender meat!
- Identify the browned meat cubes into clean glass jars, leaving 1″ headspace. If using quart jars, add together 1 teaspoon of salt. If using pint jars, add together 1/2 teaspoon of salt.
- how to can beef, venison, or elk with a pressure canner for fork-tender meat!
- Cascade h2o (how much you lot need will depend on how many jars you are canning) into the pot yous used to brown the meat, and bring it to a eddy. This will capture all the lovely bits from the bottom of the pot and create extra flavor in your finished product.
- Ladle the boiling water over the meat in the jars, leaving 1″ headspace.
- Wipe the rims, adapt the lids/rings, and process in a steam pressure canner as follows:
- Pints: 75 minutes
- Quarts: 90 minutes
- Use 10 pounds of pressure level, UNLESS you are 1,000 feet or more in a higher place ocean level. If that is the case, increment to 15 pounds of pressure.
More than Pressure level Canner Recipes:
- Canning Peppers: A Tutorial
- How to Tin can Beef Stew
- How to Can Pumpkin
Learn to Melt Like a Farmer!
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Source: https://www.theprairiehomestead.com/2015/01/canning-meat.html
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