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Pressure Canning Roast Beef

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Pressure canned roast beef is tender, flavorful, and preserved for long-term storage in its own rich juices. It’s a convenient, ready-to-use protein perfect for quick meals and hearty dishes.

Ingredients

  • 3–4 lbs beef roast (chuck, round, or sirloin tip), cut into chunks
  • 1–2 tsp salt
  • 1 tsp black pepper
  • 2–3 cloves garlic (optional)
  • 1 small onion, chopped (optional)
  • 2–3 cups beef broth or water (as needed)

Instructions

  1. Trim excess fat from the beef and cut into cubes or chunks.
  2. Season lightly with salt and black pepper.
  3. Optional: Brown the meat in a hot skillet for added flavor.
  4. Prepare clean, hot canning jars.
  5. Pack beef into jars, leaving 1 inch headspace.
  6. Add garlic and onion if using.
  7. Pour boiling broth or water over the meat, maintaining 1 inch headspace.
  8. Remove air bubbles and adjust liquid if needed.
  9. Wipe rims, apply lids, and secure bands.
  10. Place jars in pressure canner with required water.
  11. Process at 10–15 pounds pressure for 75 minutes (pints) or 90 minutes (quarts), adjusting for altitude.
  12. Turn off heat and allow canner to cool naturally.
  13. Remove jars, cool completely, and check seals before storing.

Notes

  • Pressure canning is required for safe preservation of beef.
  • Browning meat adds extra flavor but is optional.
  • Store sealed jars in a cool, dark place for up to 1 year.
  • Refrigerate after opening and use within 3–4 days.
  • Adjust pressure or time based on altitude for safety.

Nutrition

Find it online: https://thefamilycooking.com/pressure-canning-roast-beef/