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Here is your Easy Guide To Pressure Canning Roast Beef that turns out tender and juicy every time. Home canning beef is an excellent way to preserve meat for an extended shelf life. Following this easy-to-understand guideline, you can make easy meals year-round using your ready-to-eat canned roast beef.

jars of canned roast beef and a bowl of roast beef cubes of meat

While many people associate canning with fruits and vegetables, did you know that you can also pressure can meat? Don’t worry, the first time canning meat might be a little intimidating, but you will soon be a pro.

In this complete guide, we will explore the ins and outs of pressure-canning roast beef while prioritizing safety. You will have your pantry full of delicious ready-to-eat beef roast before you know it, and you will free up freezer space. 

If you enjoy canning and, like me, you are always on the hunt to try new recipes, be sure to visit my recipes for How To Can Vegetable Soup, How To Can Chili, How To Can Cowboy Candy, Canning Tomato Soup with Fresh Tomatoes, Canning Beans, and Canning Salsa Without A Pressure Cooker.

Excellent canning instructions. I haven’t canned beef in many years so I needed a refresher course. This has everything you need to do it.
Thanks very much.

— Kevin

Canning Safty First

My main objective is to provide you with clear and safe pressure canning techniques for canning meats. To achieve this, I rely on information sourced from the National Center For Home Food Preservation (NCHFP). The NCHFP is a reliable and up-to-date resource for researched-based guidelines on preserving home-canned food.

What Equipment You Will Need

For more information on tools for canning, visit my Canning Supplies Guide.

Tip: How To Stralize Canning Jars

To sterilize canning jars, wash jars in soapy hot water, examining them for any left-on bits of food or residue. Place the clean jars upright in a large pot or canner, submerging them in water. Bring the water to a boil and let the jars boil for at least 10 minutes. You could also run them through the sanitizing cycle in your dishwasher. 

Maintain A Clean Workspace When Canning Meats

Clean workspace: Maintaining a clean work area is crucial when pressure canning beef to ensure food safety. Start by thoroughly cleaning and sanitizing your work surface, utensils, and canning equipment before you begin. Throughout the process, regularly wash your hands with warm, soapy water and keep surfaces clear of any clutter or potential contaminants. Additionally, promptly clean up any spills or messes to prevent cross-contamination. Practicing good hygiene and keeping a clean work area can minimize the risk of foodborne illnesses and ensure safe canning. 

Ingredients & Supplies For Canned Roast Beef

You will be pleased to know this is a very simple recipe, only requiring two ingredients that make the most tender, juicy roast beef you will ever have. 

jars, funnel, lids, rings spatula, knife, roast beef raw, salt

What are the common cuts of beef for pressure canning?

When choosing beef for pressure canning, only use fresh, high quality chilled beef. Choosing cuts resulting in tender and flavorful meat after the canning process is important. Here are some of the best cuts of beef for home canning:

drip beef roast beef sandwich with sauce in a bowl. canned roast beef in background.
  1. Chuck Roast: This is one of the most popular cuts for canning beef. Boneless beef chuck contains enough marbling to keep the meat moist and tender during the canning process. Chuck roast is typically well-suited for stews and pot roasts.
  2. Round Roast: Another excellent choice, the round roast comes from the rear leg of the beef and is generally leaner. It can be slightly less tender than chuck roast but still works well when pressure canned. Slicing the roast into chunks or strips before canning can help enhance tenderness.
  3. Brisket: Brisket is a flavorful cut that can be used for canning. It contains a good amount of connective tissue, which breaks down during the canning process, resulting in tender meat. However, keep in mind that brisket can be fattier, so you may need to trim excess fat before canning.
  4. Rump Roast: Rump roast is a cut of lean meat suitable for canning, especially if cut into smaller pieces or sliced. 
  5. Sirloin Tip Roast: Sirloin tip roast is a relatively lean cut that can work well for canning. It has a mild flavor and can be quite tender when cooked properly. Slicing it into chunks or strips can help ensure tenderness during the canning process.

Can I can meat with bones?

Yes, you can pressure can meat with bones. However, it’s a good idea to use smaller bone-in pieces of meat, such as chicken thighs, to ensure proper heat distribution and processing times. Additionally, be sure to follow approved canning recipes and guidelines specifically designed for canning meat with bones to ensure safe preservation.

How-To: Raw Pack Method For Canning Meat

I am sharing with you the easiest way I have found for canning meat, such as roast beef. The raw pack is a method of canning meat where raw, uncooked meat is packed directly into canning jars without pre-cooking. The meat will cook during the canning process, allowing it to retain its natural juices and flavors.

Prepare Beef For Canning

raw beef cubes going into canning jars with teaspoon of salt next to the jars
Trim excess fat of beef roast. Cute beef into uniform-sized cubes about 2 inches in size.
  1. Trim off excess fat from raw meat and cut the beef roast into chunks or slices that fit into the jars. Excess fat can lead to spoilage and affect the quality of the canned beef.
  2. Cut the beef into uniform-sized cubes, around 1.5 to 2-inch cubes. This ensures even cooking and consistent results.

How To Properly Pack Canning Jars With Beef Cubes

  1. Pack Jars: Place a canning funnel in the jar for easy clean packing of the jars. Fill the jars with beef cubes. Push the meat down gently using a small rubber spatula. However, be sure to leave enough room for expansion during the canning process. When filling the jar with meat, make sure to leave a space of 1-inch headspace from the rim. 
  2. Add Salt: Add 2 teaspoons of salt to quart jars and 1 teaspoon to pint jars. You can sprinkle the salt directly onto the beef cubes or add it to the jar before packing the meat. Note* Avoid adding thickeners or flour, as they will interfere with safe canning practice.
  3. Clean Rims: After filling, remove the funnel and wipe the rim of the jar with a clean damp paper towel. This will remove any food particles and ensure that the lids properly seal.
  4. Apply lids and bands: Place a new lid on top of each jar, ensuring it is centered. Then, screw on the bands until they are finger-tight. Avoid overtightening, as it can prevent air from escaping during the canning process.

Tip: I find getting my jar rings tight when canning wide-mouth quart jars challenging because I have small hands. I gently use a jar loosening/tightening tool. It’s designed to loosen and tighten regular and wide-mouth jar rings. Do not over tighten!

jar of raw packed beef cubes and jar tightener.

Follow Your Canner’s Manufacturing Guidelines For Processing

I have used the All-American Pressure Cooker & Canner for over 40 years without any problems or concerns. However, there are many other good brands of pressure canning pots. I strongly suggest you check your canner’s guidelines for preparing your canner properly for canning and processing various foods. Here is a list of safety guides for some popular canners. 

Processing Beef In A Pressure Canner

Refer to your pressure canner’s manual for specific instructions on adding water and using the canner.

My American standard pressure cooker sitting on my stove with the lid on and the pressure gauges zero
  1. Add water: Begin by adding the appropriate amount of water to your pressure cooker based on the manufacturer’s instructions. Typically, you’ll need to add about 2 to 3 inches of water to create steam for the canning process.
  2. Load the canner and seal the lid: Place the loaded jars in the pressure cooker, following the cooker’s guidelines for spacing and capacity. Place the canner lid on and tightly secure it. Turn the stove burner on medium high heat. 
  3. Wait for a steady flow of steam: Allow the canner to heat until a steady flow of steam is seen coming out of the vent. The steam indicates that the canner is purging the air and achieving a proper internal temperature.
  4. Time for steam release: Depending on the size and type of your canner, allow the canner to heat up and produces a steady stream of steam. However, referring to your specific canner’s manual for recommended times is important.
  5. Add the weight or close the vent: Once the canner has been purged of air and a steady flow of steam is observed for 10 – 15 minutes, you can add the weight or close the vent, depending on the type of pressure canner you’re using. This will allow pressure to build up inside the canner.
  6. Reach and stabilize at the desired pressure: The canner will take additional time to reach and stabilize at the desired pressure for your recipe. The specific pressure will depend on the altitude and type of canner you have. 
  7. Process for the required time: Once the pressure is reached, start the timer for the required processing time. The processing time and pounds of pressure will depend on your altitude. Processing time will vary depending on the size of your jars. See the chart in the recipe card. 
Dial- Gauge Pressure Canner:  Recommended process time for Strips, Cubes, or Chunks of Meat.
 Canner Pressure (PSI) at Altitudes of
Style of PackJar SizeProcess Time0 – 2,000 ft2,001 – 4,000 ft4,001 – 6,000 ft6,001 – 8,000 ft
Hot and RawPints75 min11 lb12 lb13 lb14 lb
Quarts9011121314
Weighted-Guage Pressure Canner:  Recommended process time for Strips, Cubes, or Chunks of Meat.
 Canner Pressure (PSI) at Altitudes of
Style of PackJar SizeProcess Time0 – 1,000 ftAbove 1,000 ft
Hot and RawPints75 min10 lb15 lb
Quarts901015

Cooling, Testing Seals, and Storage of Canned Beef

  1. After the processing time is complete, turn off the heat and allow the canner to depressurize naturally. Do not force-cool or remove the lid prematurely.
  2. Once the canner has depressurized, carefully remove the jars using a jar lifter. Be careful, the contents in the jar will still be boiling. Place the jars upright on a folded in half dish towel on your countertop. *Do not remove the rings.
  3. Allow the jars to cool undisturbed for 12 to 24 hours.
  4. Check the seals by pressing down on the center of each lid. A properly sealed jar will not flex or pop. *(See tips below) If a jar hasn’t sealed, refrigerate and consume the contents within a few days.
  5. Label the sealed jars with the date and store them in a cool, dark place. 
drip beef sandwich with onions

Tips and Guidelines Canning Meat

Canning your own meat for long-term storage is easy if you follow simple safety guidelines, learn helpful canning tips, and refer to a reliable how-to guide.

Can I add liquid when raw packing beef cubes for pressure canning?

Yes, you can add liquid when raw packing beef cubes for pressure canning. Raw packing involves placing raw, uncooked meat directly into the canning jars without pre-cooking. Adding liquid can help enhance the flavor, texture, and overall quality of the canned beef.

Here are a few guidelines for adding liquid when raw packing beef cubes for pressure canning:

  1. Use a suitable liquid: You can add water, beef broth, or a combination of both as the liquid for raw packing. The liquid helps to provide moisture during the canning process and can contribute to the flavor of the finished product.
  2. Maintain recommended headspace: Ensure that you leave the recommended amount of headspace (usually 1 inch or as specified in the recipe) between the top of the liquid and the rim of the jar. This headspace allows for expansion during processing and helps to create a proper vacuum seal.
  3. Avoid overfilling: While it’s important to add enough liquid to cover the beef cubes, avoid overfilling the jars to prevent potential issues with liquid siphoning during processing. Siphoning refers to the loss of liquid from the jars, which can affect the seal and lead to spoilage.
  4. Follow recipe guidelines: It’s crucial to follow trusted canning recipes or guidelines for the specific type of beef you’re canning. These resources will provide precise instructions on the recommended amount and type of liquid to use, as well as any additional ingredients or seasonings that can be added.

How many pounds of meat can you get in a quart jar when canning meat?

The amount of meat you can fit in a quart jar when canning will vary depending on factors such as the cut of meat, how it is packed, and any additional ingredients or liquid used. As a general guideline, you can typically fit approximately 2 to 2.5 pounds (0.9 to 1.1 kg) of raw, boneless beef cubes or strips in a quart jar when canning.

The recommended amount of headspace in canning jars for beef in a pressure cooker is typically 1 inch (2.5 cm). Headspace refers to the space between the top of the food (in this case, the beef) and the rim of the jar.

How long does home canned meat last?

Home canned foods, including canned pot roast, can typically last with optimum flavor for a year or more when stored under proper conditions. The exact shelf life of long-term storage can vary depending on various factors, such as the acidity level of the food, the quality of the canning process, and storage conditions.

How long does it take to can beef in a pressure cooker?

The processing time for canning beef in a pressure cooker can vary depending on the size of the jars and the specific recipe or cut of beef being used. Here are general guidelines for processing beef in a pressure cooker:

For quart jars:

  • Raw-packed beef cubes or strips: Process at 10 pounds (psi) of pressure for approximately 90 to 100 minutes.
  • Hot-packed beef cubes or strips: Process at 10 pounds (psi) of pressure for approximately 75 to 90 minutes.

For pint jars:

  • Raw-packed beef cubes or strips: Process at 10 pounds (psi) of pressure for approximately 75 to 90 minutes.
  • Hot-packed beef cubes or strips: Process at 10 pounds (psi) of pressure for approximately 60 to 75 minutes.

How do I know if my canning jars are sealed properly after pressure canning beef?

After pressure canning beef, checking if the jars have sealed properly is essential for food safety. Wait 12 hours after processing your meat before you check the seals. Here are a few ways to determine if your canning jars are sealed:

  1. Visual Inspection: After removing the jars from the pressure canner and allowing them to cool, visually inspect the lids. A properly sealed lid will be slightly concave or “dome-shaped” in the center. If the lid is flat or indented, it indicates a good seal. Be sure to remove any screw bands before inspecting.
  2. Lid Testing: Gently press down on the center of the lid with your finger. A properly sealed lid should not flex or move. If the lid remains firmly in place and doesn’t pop back, it indicates a good seal.
  3. Listen for the “Ping”: During the cooling process, you may hear a “ping” or popping sound. This sound is an indication that the jars have sealed properly. However, it’s important to note that not all properly sealed jars may make this sound, so it should not be relied upon as the sole indicator of a good seal.
  4. Finger Tightness: Once the jars have cooled completely, remove the screw bands and gently try to lift the jar by holding onto the lid. If the lid holds securely and does not detach from the jar, it indicates a proper seal.

You have a few options if you find jars that did not seal properly. You can refrigerate and consume the contents within a few days, reprocess the jars using appropriate canning procedures, or freeze the contents if suitable for freezing. Always prioritize food safety and consult trusted canning resources or experts for further guidance if you encounter any issues with sealing.

Should I store canned food with the rings on or off for long-term storage?

Once your canned food has been properly sealed and cooled, removing the screw bands or rings is recommended before storing the jars. Here’s why:

  1. Checking for Seals: Removing the rings allows you to visually inspect the lids and ensure a proper seal has formed. If a jar hasn’t been sealed properly, you can identify it by the lid being loose or popping up. Keeping the rings on may hide this issue and give a false impression of a sealed jar.
  2. Preventing Rust and Odors: The rings can sometimes trap moisture, which can lead to rusting over time. Additionally, if any food residue remains on the jar or ring, it may cause odors or attract pests. Removing the rings reduces the chances of rust and helps maintain a clean storage environment.
  3. Easy Cleaning: Without the rings, it’s easier to clean the jars thoroughly before storing or reusing them for future canning projects. Removing the rings allows better access to the jar and lid, ensuring proper hygiene.

However, it’s important to note that the absence of rings does not affect the sealed jars’ integrity or their ability to preserve the food safely. The jars can be stored without the rings as long as the seal is intact. Be careful not to bump the seals when putting them in storage.

Can I use a water bath canner for canning meat?

No, using a water bath canner for canning meat is not safe. To safely can meat, you must use a pressure canner because it can reach and maintain high temperatures above 240°F (116°C). This temperature is necessary to kill bacteria, spores, and other potential pathogens commonly found in low-acid food like meat. Using a water bath canner is not recommended as it cannot reach the required high enough temp to ensure food safety when canning meat.

Pressure Canner Tips

Learning how to use a pressure cooker to save you money and time is a great silll to have. Here are a few of my favorite tips for canning meat.

  • For a successful canning process, it is important to maintain consistent pressure throughout the entire canning duration. It is advisable to stay close by and monitor the process, making any necessary heat adjustments.
  • For safe meat processing, it is important to use a timer. This ensures that the meat is processed for the appropriate amount of time, reducing the risk of bacteria or botulism.
  • Many county extension offices have calibration services for pressure gauges and inspection of pressure cookers. It’s a good idea to do this every few years to be sure your canner is in good working order.

Favorite Home Canning Cookbooks

This list of my favorite books about canning will help you create new and delicious recipes for preserving fresh vegetables, fruits, and meats to serve during meals or give as gifts conveniently.

12 best books about canning pictures

Discover the skills of mastering home canning effortlessly with these highly-rated canning books for beginners. These canning resource cookbooks offer comprehensive step-by-step guides, expert tips, and delicious recipes to enable you to save money while filling your pantry with easy-to-prepare meals. Let this year be the year to embark on your culinary journey of homemade preservation! 

pictures of canned jars and cookbooks

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roast beef in canning jars and bowl of canned beef cubes
5 from 1 rating

Easy Guide To Pressure Canning Roast Beef; Tender and Juicy

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 6 quarts
Easy Guide To Pressure Canning Roast Beef that turns out tender and juicy every time. Home canning beef is an excellent way to preserve meat for an extended shelf life. Following this easy-to-understand guideline, you can make easy meals year-round using your ready-to-eat canned roast beef.

Note: Be sure to read through the recipe’s post for tips and details about this recipe.

hand showing you to tap on the ingredient to add to your walmart and target list.

Ingredients
 

  • 15 pounds Sirloin Tip Roast, Options: chuck roast, round roast, brisket, rump roast
  • 1/4 cup salt

Instructions
 

Prepare Beef For Canning

  • Trim off excess fat from raw meat and cut the beef roast into chunks or slices that fit into the jars. Excess fat can lead to spoilage and affect the quality of the canned beef.
    15 pounds Sirloin Tip Roast
  • Cut the beef into uniform-sized cubes, around 1.5 to 2-inch cubes. This ensures even cooking and consistent results.

Packing Canning Jars

  • Pack Jars: Place a canning funnel in the jar for easy clean packing of the jars. Fill the jars with beef cubes. Push the meat down gently using a small rubber spatula. However, be sure to leave enough room for expansion during the canning process. When filling the jar with meat, make sure to leave a space of 1-inch headspace from the rim. 
  • Add Salt: Add 2 teaspoons of salt to quart jars and 1 teaspoon to pint jars. You can sprinkle the salt directly onto the beef cubes or add it to the jar before packing the meat. Note* Avoid adding thickeners or flour, as they will interfere with safe canning practice.
    1/4 cup salt
  • Clean Rims: After filling, remove the funnel and wipe the rim of the jar with a clean damp paper towel. This will remove any food particles and ensure that the lids properly seal.
  • Apply lids and bands: Place a new lid on top of each jar, ensuring it is centered. Then, screw on the bands until they are finger-tight. Avoid overtightening, as it can prevent air from escaping during the canning process.

Follow Your Canner's Manufacturing Guidelines For Processing

  • Add water: Begin by adding the appropriate amount of water to your pressure cooker based on the manufacturer's instructions. Typically, you'll need to add about 2 to 3 inches of water to create steam for the canning process.
  • Load the canner and seal the lid: Place the loaded jars in the pressure cooker, following the cooker's guidelines for spacing and capacity. Place the canner lid on and tightly secure it. Turn the stove burner on medium high heat. 
  • Wait for a steady flow of steam: Allow the canner to heat until a steady flow of steam is seen coming out of the vent. The steam indicates that the canner is purging the air and achieving a proper internal temperature.
  • Time for steam release: Depending on the size and type of your canner, allow the canner to heat up and produces a steady stream of steam. However, referring to your specific canner's manual for recommended times is important.
  • Add the weight or close the vent: Once the canner has been purged of air and a steady flow of steam is observed for 10 – 15 minutes, you can add the weight or close the vent, depending on the type of pressure canner you're using. This will allow pressure to build up inside the canner.
  • Reach and stabilize at the desired pressure: The canner will take additional time to reach and stabilize at the desired pressure for your recipe. The specific pressure will depend on the altitude and type of canner you have. 
  • Process for the required time: Once the pressure is reached, start the timer for the required processing time. The processing time and pounds of pressure will depend on your altitude. Processing time will vary depending on the size of your jars. See the chart in the recipe card. 

Cooling, Testing Seals, And Storage Of Canned Beef

  • After the processing time is complete, turn off the heat and allow the canner to depressurize naturally. Do not force-cool or remove the lid prematurely.
  • Once the canner has depressurized, carefully remove the jars using a jar lifter. Be careful, the contents in the jar will still be boiling. Place the jars upright on a folded in half dish towel on your countertop. *Do not remove the rings.
  • Allow the jars to cool undisturbed for 12 to 24 hours.
  • Check the seals by pressing down on the center of each lid. A properly sealed jar will not flex or pop. *(See tips below) If a jar hasn't sealed, refrigerate and consume the contents within a few days.
  • Label the sealed jars with the date and store them in a cool, dark place.

Notes

How Do I Know If My Canning Jars Are Sealed Properly After Pressure Canning Beef?
After pressure canning beef, checking if the jars have sealed properly is essential for food safety. Wait 12 hours after processing your meat before you check the seals. Here are a few ways to determine if your canning jars are sealed:
  1. Visual Inspection: After removing the jars from the pressure canner and allowing them to cool, visually inspect the lids. A properly sealed lid will be slightly concave or “dome-shaped” in the center. If the lid is flat or indented, it indicates a good seal. Be sure to remove any screw bands before inspecting.
  2. Lid Testing: Gently press down on the center of the lid with your finger. A properly sealed lid should not flex or move. If the lid remains firmly in place and doesn’t pop back, it indicates a good seal.
  3. Listen for the “Ping”: During the cooling process, you may hear a “ping” or popping sound. This sound is an indication that the jars have sealed properly. However, it’s important to note that not all properly sealed jars may make this sound, so it should not be relied upon as the sole indicator of a good seal.
  4. Finger Tightness: Once the jars have cooled completely, remove the screw bands and gently try to lift the jar by holding onto the lid. If the lid holds securely and does not detach from the jar, it indicates a proper seal.
Dial- Gauge Pressure Canner:  Recommended process time for Strips, Cubes, or Chunks of Meat.
  Canner Pressure (PSI) at Altitudes of
Style of Pack Jar Size Process Time 0 – 2,000 ft 2,001 – 4,000 ft 4,001 – 6,000 ft 6,001 – 8,000 ft
Hot and Raw Pints 75 min 11 lb 12 lb 13 lb 14 lb
Quarts 90 11 12 13 14
Weighted-Guage Pressure Canner:  Recommended process time for Strips, Cubes, or Chunks of Meat.
  Canner Pressure (PSI) at Altitudes of
Style of Pack Jar Size Process Time 0 – 1,000 ft Above 1,000 ft
Hot and Raw Pints 75 min 10 lb 15 lb
Quarts 90 10 15
Serving: 1Cup, Calories: 346kcal, Protein: 61g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 4g, Cholesterol: 156mg, Sodium: 1343mg, Potassium: 956mg, Calcium: 57mg, Iron: 5mg
Cuisine: American
Course: Canning
Author: Gina Dickson

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