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Home / Meat / Canning beef pot roast

Canning beef pot roast

Filed Under: Meat, Seasonal Winter Tagged With: Beef

canning beef pot roast 001

The tougher cuts of beef usually used for pot roast — such as rump roast, top round, bottom round, eye of round, sirloin tip, etc. — can up beautifully.

When opening the jar, don’t waste the broth that is in the jar, it’s pure gold: freeze it for use in soups, stews, risottos, gravies, etc.

For the sake of convenience, we’ll refer to “beef round”, though all the above cuts are meant.

Contents hide
  • 1 Quantities of beef round needed
  • 2 The recipe
  • 3 Pressure canning beef round
    • 3.1 Ingredients
    • 3.2 Instructions
    • 3.3 Nutrition
  • 4 Reference information
  • 5 Recipe notes
  • 6 Recipe source
  • 7 Nutrition
  • 8 The canning broth
  • 9 How large should the cubes of meat be?
  • 10 How much fat to use while browning the meat?
  • 11 Cooking with canning recipes

Quantities of beef round needed

On average, as a very rough guideline, expect to need about 500 g (1 lb) of beef round per half-litre (US pint) jar of canned beef round.

The recipe

Jar size choices: Either half-litre (1 US pint) OR 1 litre (1 US quart)

Processing method: Pressure canning only

Yield: varies

Headspace: 3 cm (1 inch)

Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet)

Processing time: Half-litres (pints) 75 minutes; litres (quarts) 90 minutes

Print

Pressure canning beef round

How to home pressure can beef, following tested USDA methods
Course Main Course
Cuisine American
Keyword Beef
Prep Time 1 hour hour
Cook Time 1 hour hour 30 minutes minutes
Total Time 2 hours hours 30 minutes minutes
Servings 1 varies
Calories 94kcal

Ingredients

  • beef round
  • water
  • pickling salt (optional)

Instructions

  • Trim off any gristle.
  • Cut meat into cubes or strips.
  • Spray a skillet with cooking spray or heat a small amount of fat or oil in it.
  • Brown outsides of the pieces of meat in the skillet in batches; transfer browned meat to a covered bowl or pot to keep hot.
  • Pack meat into half-litre (1 US pint) OR 1 litre (1 US quart) jars.
  • Leave 3 cm (1 inch) headspace.
  • [Optional]: add ½ teaspoon pickling salt to half-litre (1 US pint) jars; 1 teaspoon of pickling salt to 1 litre (1 US quart) jars.
  • Top jars up with a boiling liquid (water from a kettle, meat, stock, or tomato juice) maintaining 3 cm (1 inch) headspace.
  • Debubble; adjust headspace.
  • Wipe jar rims.
  • Put lids on.
  • Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet)
  • Processing time: half-litre (US pint) jars for 75 minutes OR 1 litre (US quart) jars for 90 minutes.

Nutrition

Serving: 100g | Calories: 94kcal | Protein: 18.8g | Fat: 1.8g | Saturated Fat: 0.6g | Cholesterol: 29mg | Sodium: 59mg

Processing guidelines below are for weighted-gauge pressure canners. See also if applicable: Dial-gauge pressures.

Jar SizeTime0 to 300 m (0 - 1000 feet) pressureAbove 300 m (1000 ft) pressure
½ litre (1 US pint)75 mins10 lbs15 lb
1 litre (1 US quart)90 mins10 lbs15 lb

Reference information

How to pressure can.

When pressure canning, you must adjust the pressure for your altitude.

More information on canning meat.

Storage life of home canned goods

Recipe notes

  • Instead of the salt, you can use a non-bitter, non-clouding salt sub. We have found Herbamare Sodium-Free performs well in that regard.
  • Ball / Bernardin Complete Book (2015, page 396) suggests that if you have a lot of meat to brown, spread it out in roasting pans / trays and sear in a hot oven until brown on the outside but still rare on the inside.
browning beef pieces for canning

These pieces of beef are sufficiently browned for canning. You just need the outsides browned so they won’t stick together in the jar: it’s a waste of cooking fuel to brown them anymore, because they will fully cook in the canning process, anyway.

Recipe source

This recipe comes from the USDA Complete Guide (2015.)

  • Strips, Cubes or Chunks of Meat. In: United States Department of Agriculture (USDA). Complete guide to home canning. Agriculture information bulletin No. 539. 2015. Page 5- 6.

Note, the USDA also gives a raw-pack option.

Nutrition

Nutritional information based on lean beef round.

Serving size: 100 g (3.5 oz / ⅕th of a ½ litre / US pint jar)

Per 100 g:

  • 94 calories, 59 mg sodium.
  • Weight Watchers PointsPlus®: 100 g (3.5 oz) = 2 points

beef rump roast nutrition

* Nutrition info provided by https://caloriecount.about.com

* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.

canning beef pot roast 003

The canning broth

The USDA Complete Guide (2015) advises to fill with a boiling liquid (water from a kettle, meat, stock, or tomato juice). In their advice the liquid is meant to be unthickened.

The Ball / Bernardin Complete Book (2015) allows the canning broth for cubes or strips of meat to be slightly thickened with Clearjel. “If desired, ClearJel can be used to lightly thicken the broth in this recipe.” [1]Kingry, Judi and Lauren Devine. Ball / Bernardin Complete Book of Home Preserving. Toronto: Robert Rose. 2015. Page 397. Ring version. They do not state what “lightly” means.

How large should the cubes of meat be?

Bernardin Guide says, ” ½ to 1 inch (2 to 3 cm) pieces” (Bernardin Guide 2103. page 100).

Ball / Bernardin Complete Book says, “… cut with the grain into jar-size pieces or cubes suitable for cooking and canning.” (2015, page 396.)

How much fat to use while browning the meat?

When canning meat, you don’t want too much fat involved, because it can interfere with the seal of the jar, and go rancid in storage.

You have to use your own judgement, as you don’t get any precise guidance.

The USDA Complete 2015 instructions say, “Precook meat until rare by roasting, stewing, or browning in a small amount of fat.” (Page 5-6).

The Ball / Bernardin Complete Book says, “.. brown it in a skillet, over medium heat, using no more than 1 tbsp of added fat or vegetable oil.” (2015, page 396.)

The Ball / Bernardin advice isn’t much more help, because they don’t say per what quantity of meat.

Cooking with canning recipes

Beef, Kale, and Mushroom Pie

canning beef pot roast 002

References[+]

References
↑1 Kingry, Judi and Lauren Devine. Ball / Bernardin Complete Book of Home Preserving. Toronto: Robert Rose. 2015. Page 397. Ring version.
Tagged With: Beef

Filed Under: Meat, Seasonal Winter Tagged With: Beef

Reader Interactions

Comments

  1. Barbara

    February 14, 2021 at 7:36 pm

    How long can I keep canning meat

    Reply
    • Healthy Canning

      June 20, 2021 at 6:59 pm

      See: Storage life

      Reply
  2. John

    March 24, 2020 at 2:56 pm

    So it is ok to use stock made from better than bullion when raw packing meat and to pack fairly tight?

    Reply
    • Healthy Canning

      May 18, 2020 at 5:05 pm

      It is fine to use stock made from ‘Better Than Bouillon’. Follow the packing directions of the particular recipe you are using.

      Reply
If you need FAST or relatively immediate canning help or answers, please try one of these Master Food Preserver groups; they are more qualified than we are and have many hands to help you. Many of them even operate telephone hotlines in season.

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