Whoever told you it was just for roasting, is a big fat liar! Just like when I showed you how to can sausage, can deer meat or can meat balls you are about to learn something new today. I am talking about the process of canning roast beef, also known as pot roast in a jar.
There are many people out there who try shy away from canning meats, but I have mastered the art so much that I can do it with my eyes closed. For this particular recipe, you are going to need two other ingredients besides the pot roast. Depending on the size of the jars you are using the whole process will take an hour and a half, that does not include the ‘sealing’ time of course.
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Here’s What You’ll Need:
- roast beef
- onion
- salt
- vinegar (optional)
- damp cloth
- canning jars
- canning utensils
- dish towel
- pan
- sharp knife
- cutting board
- pressure canner
- labels (optional)
- marker
Start off by washing and sterilizing your canning jars, as well as the rings and lids. The roast beef will have to be cut into pieces that can fit snugly into your jars. What else goes into the jars? Well some onion, salt as well as boiling water to top up the jars.
Any air bubbles must be removed, before you wipe off the rims and screw on the lids. At which point all that is left for you to do is to process the jars in your pressure canner as instructed by the user manual. Allow the pressure to cool off before lifting the jars out and leaving them to seal on your kitchen table or counter overnight.
You can get the full recipe & instructions on the Canning Granny blog, here…
You can watch the video below on Pressure Canning ROAST BEEF…and Other Meat…
You can watch the video below on Canning Roast Beef Dinner…
You can watch the video below on Canning Roast Beef…
