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.
- 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)