Canned Beef and Stew

Howdy,  Lets can up some Beef!  Really this is our basic meat canning recipe.  It works just as well for chicken, pork, elk, deer, rabbit, or whatever.  Now there are two methods of canning meat.  Raw pack or hot pack.  After trying both we prefer the hot pack, which is used here.  First use quality meat.  These roast were bought in bulk and are grass fed and no antibiotics. Each is about 4 pounds each.

Here's DW's recipe.

Cut off the fat for use on something else latter.  Then dice into 1' squares.

Then place in the pot and cook some to boil off the remaining fat.  This is the "HOT" part.

Then comes the canning by scooping into your jars.

Add a teaspoon of salt.  Fill with hot water, the other 'Hot" part

Into the pressure canner it goes.  Don't forget to wipe the rims of the jar with some white vinegar to remove any oil from the rim.

A whole lotta of jiggling going on for 90 min at 10 pounds

Waiting for the PING!

Lets make some stew while we're at it.  

Here's the recipe.

Reserve some of that beef for the stew.  Layer in potatoes, beef, carrots, celery, green pepper, and onions.  Add your spices.  Add hot water.  Don't forget to wipe the rims with white vinegar.  Seal and place in pressure canner.