Canned Meat
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Cutting up the browned roasts and filling the jars.
When I was in college, it was a highlight when one of our room mates went home for the weekend and came back with some canned beef. Canned beef is delicious and tender, and makes an extremely easy meal with potatoes or noodles. We added the extra step of browning the roasts on the grill first to add another level of flavor. You could also do this recipe with pork, venison, or even chicken.
Ingredients
- 14-15# of good quality beef or pork roasts will do 7 quarts.
- Seasoning
- Canning salt
Instructions
- Preheat your grill on high.
- Season the roasts and brown them on the grill, 4-5 minutes on each side should brown them nicely.
- Cut the roasts into bite size pieces, trimming the fat out.
- Pack tightly into canning jars, leaving 1 inch of headspace; do not add any liquid
- We prefer wide mouthed jars for meat – it makes it easier to get the meat out.
- Add 1 tsp of canning salt per quart.
- Process in a pressure canner set at 10 pounds; pints for 75 minutes & quarts for 90 minutes.