Name: Canning Beef Chunks - Raw Pack
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Ingredients: Beef Roast; Salt; Pepper

Pressure Canning Beef Roast Chunks is so easy and the meat is fall apart tender. Perfect to add to stew or make a gravy and serve of mashed potatoes.

Tips and Tricks

1. You can season the meat however you would like. I prefer to season it with just salt and pepper so it is versatile but you can season with other spices such as garlic, onion, paprika, oregano, thyme etc.

2. This recipe doesn’t require you to add any liquid but you can add a little if you want to make sure it has enough. If you want to add water than I would suggest adding it 1/4 of the jar up.

3. Since this recipe is for raw packing you will need to start with all items cold. The water in the canner, jars and meat. If we were heat packing then we would want the water and jars heated. Just make sure you always start each canning project with everything at the same temperature.

Items You May Need

Pressure Canner ( I use this one and have loved it for years)
Mason Jars
Funnel
Cutting Board
Knife
Jar Lifter

Ingredients

Beef Roast Meat- Depends on how much you want to use
Salt
Pepper

Step By Step Instructions

Prep your supplies. I like to get out my clean mason jars, lids, rims, jar lifter, funnel, ladle, pressure canner etc. This helps the process go smoother.
Since we will be raw packing we will start the canner with cold water because the jars and meat will be cold. Fill your pressure canner to the fill line according to your pressure canners instructions and put it on the stove.
Cut beef into roughly 1 inch chunks making sure to remove connective tissue and most of the fat. Fill jars to 1 inch headspace. Add seasoning if you desire, I add 1 tsp of salt and 1/4 tsp pepper per quart jar.
Wipe rims down with water or vinegar until clean. Place lids and rims to finger tight. Place jars in pressure canner. Close lid on pressure canner and turn heat on high. Once steam starts coming out of the vent start timer for 10 minutes.
Once steam has released for 10 minutes you can put on the weight. Now pressure will start to build. If you are at a higher elevation you may need to adjust your PSI. Here in TN I am at 850′ and I will wait until the pressure reaches 11 PSI. Once gauge reaches your desired pressure you can start processing timer. For quarts process for 90 minutes and for pints 75 minutes. (Controversial.. but I pressure can on an electric stove top and its worked great for years. My stove top keeps pressure when I keep the heat at around medium.) You may need to adjust heat a little lower to ensure pressure doesn’t go to high. But you must keep a close eye to make sure it doesn’t drop below pressure. If it does than you must start the processing over again.
Once time is finished, turn of the heat and leave canner untouched until the pressure drops down to 0. Once pressure has released take weight off and set timer for 10 minutes. Then you can open the canner and remove jars making sure to place them on a towel or cutting board. Just make sure to not place the hot jars directly on a cold surface.
Wait 12-24 hours and then check the seal is secure. Remove rims and hold up jars by the lid to make sure it doesn’t come off. Wash jars and write date on top. If you have any jars that didn’t seal properly than place in the fridge.