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Preserving Foods #19: Beef

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Blog entry by MsDebbieP posted 514 days ago 1229 reads 0 times favorited 2 comments Add to Favorites Watch
« Part 18: Pressure Canning - Ground Beef Part 19 of Preserving Foods series Part 20: Pressure Canning - Chicken »

Nov/12

Today I canned some cubed steak.

I had two options – cold pack or hot pack.
I thought that doing the “hot pack” would help the meat stay in chunk form for when I went to use it.

Hot Pack Method
  • cut up the beef into chunks
  • brown but do not cook through
  • put in jars and add hot broth
  • can at 10 lbs pressure for 75 minutes

I didn’t like this method. I didn’t have fun. Perhaps it was partly due to having so many things to do after getting home from our trip north. Maybe.

Or maybe it was just having too many things on the go at one time – the jar sterilizing, the beef, the broth, and the canner.

Next time I’m going to try the cold pack and hope I have good results.
Cold Pack: fill jars (to 1” from top) with meat only (no liquid) and can as above.

-- - Debbie, SW Ontario Canada (USDA Hardiness Zone: 5a)



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MsDebbieP

14620 posts in 2469 days
hardiness zone 5b

gardening is a journey, a journey of learning how to connect with and support Mother Nature

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2 comments so far

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bestofour

35 posts in 1055 days
hardiness zone 7b

posted 506 days ago

I’ve never canned meat. Does it taste fresh when you open it? How long will it keep?

-- The foolish man seeks happiness in the distance; the wise grows it under his feet

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MsDebbieP

14620 posts in 2469 days
hardiness zone 5b

posted 506 days ago

Rick and I both agree that the meat is VERY VERY tasty! (and the canned carrots are superb)
Because the contents are cooking in their own juices nutrients and flavour are not lost.

As for keeping … some say a year, some say a few months, some say more than a year.
I’m looking at having to restock my cupboards about every 4 months but if push came to shove I would have meat available for years to come.

-- - Debbie, SW Ontario Canada (USDA Hardiness Zone: 5a)

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