1. Produce
  2. Meat
  3. Beef, etc.
  4. Canning

Canning Beef, etc.

You must use a pressure canner for all recipes included on this page. There are no safe options for using a boiling water canner to can these recipes.

All recipes adapted from the USDA's "Complete Guide to Home Canning".

The flavor, texure and safety of canned meat is impacted not only by the breed and feed of the animal, but also by the handling of the meat at slaughter and the ensuing precautionary steps taken prior to home processing.

  • Canned meat is a low-acid food that requires the use of a pressure canner to reach temperatures high enough to destroy harmful (and potentially deadly) bacteria.
  • Home canners should always use and follow tested food preservation recipes and instructions in order to reduce the risk for foodborne illness.   

Recipes

Please read Using Pressure Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Choose fresh, chilled meat. With venison, add one part high-quality pork fat to three or four parts venison before grinding. Use freshly made sausage, seasoned with salt and cayenne pepper (sage may cause a bitter off-flavor). Shape chopped meat into patties or balls or cut cased sausage into 3- to 4-inch links. Cook until lightly browned. Ground meat may be sauteed without shaping. Remove excess fat. Fill jars with pieces. Add boiling meat broth, tomato juice, or water, leaving 1-inch headspace. Add 2 teaspoons of salt per quart to the jars, if desired.

Adjust lids and process according to the recommendations in the following tables.

 

Not sure of your elevation? Click here

Dial-gauge pressure canner (hot pack) - PINTS
0-2,000 ft 2,001-4,000 ft 4,001-6,000 ft 6,001-8,000 ft
PSI of 11 lbs for 75 mins PSI of 12 lbs for 75 mins PSI of 13 lbs for 75 mins PSI of 14 lbs for 75 mins
Dial-gauge pressure canner (hot pack) - QUARTS
0-2,000 ft 2,001-4,000 ft 4,001-6,000 ft 6,001-8,000 ft
PSI of 11 lbs for 90 mins PSI of 12 lbs for 90 mins PSI of 13 lbs for 90 mins PSI of 14 lbs for 90 mins
Weighted-gauge pressure canner (hot pack) - PINTS
0-1,000 ft 1,001-8,000 ft
PSI of 10 lbs for 75 mins PSI of 15 lbs for 75 mins
Weighted-gauge pressure canner (hot pack) - QUARTS
0-1,000 ft 1,001-8,000 ft
PSI of 10 lbs for 90 mins PSI of 15 lbs for 90 mins

Please read Using Pressure Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Choose high quality chilled meat. Remove excess fat. Soak strong-flavored wild meats for 1 hour in brine water containing 1 tablespoon of salt per quart. Rinse. Remove large bones. The hot pack is preferred for best liquid cover and quality during storage. The natural amount of fat and juices in today's leaner meat cuts are usually not enough to cover most of the meat in rawpacks.

Hot pack – Precook meat until rare by roasting, stewing, or browning in a small amount of fat. Add 1 teaspoons of salt per quart to the jar, if desired. Fill jars with pieces and add boiling broth, meat drippings, water, or tomato juice, especially with wild game), leaving 1-inch headspace.

Raw pack – Add 2 teaspoons of salt per quart to the jar, if desired. Fill jars with raw meat pieces, leaving 1-inch headspace. Do not add liquid.

Adjust lids and process according to the recommendations in the following tables.

Not sure of your elevation? Click here

Dial-gauge pressure canner (hot pack) - PINTS
0-2,000 ft 2,001-4,000 ft 4,001-6,000 ft 6,001-8,000 ft
PSI of 11 lbs for 75 mins PSI of 12 lbs for 75 mins PSI of 13 lbs for 75 mins PSI of 14 lbs for 75 mins
Dial-gauge pressure canner (hot pack) - QUARTS
0-2,000 ft 2,001-4,000 ft 4,001-6,000 ft 6,001-8,000 ft
PSI of 11 lbs for 90 mins PSI of 12 lbs for 90 mins PSI of 13 lbs for 90 mins PSI of 14 lbs for 90 mins
Weighted-gauge pressure canner (hot pack) - PINTS
0-1,000 ft 1,001-8,000 ft
PSI of 10 lbs for 75 mins PSI of 15 lbs for 75 mins
Weighted-gauge pressure canner (hot pack) - QUARTS
0-1,000 ft 1,001-8,000 ft
PSI of 10 lbs for 90 mins PSI of 15 lbs for 90 mins

Ingredients

  • 3 cups dried pinto or red kidney beans
  • 5-1/2 cups water
  • 5 tsp salt (separated)
  • 3 lbs ground beef
  • 1-1/2 cups chopped onion
  • 1 cup chopped peppers of your choice (optional)
  • 1 tsp black pepper
  • 3 to 6 tbsp chili powder
  • 2 qts crushed or whole tomatoes

Yield: 9 pints

Please read Using Pressure Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Wash beans thoroughly and place them in a 2 qt saucepan. Add cold water to a level of 2 to 3 inches above the beans and soak 12 to 18 hours. Drain and discard water. Combine beans with 5-1/2 cups of fresh water, and 2 teaspoons salt. Bring to a boil. Reduce heat simmer 30 minutes. Drain and discard water. Brown ground beef, chopped onions, and peppers, if desired, in a skillet. Drain off fat and add 3 teaspoons salt, pepper, chili powder, tomatoes, and drained cooked beans. Simmer 5 minutes. Caution: Do not thicken. Fill jars, leaving 1-inch headspace. Adjust lids and process according to the recommendations in the tables below.

Not sure of your elevation? Click here

Dial-gauge pressure canner (hot pack) - PINTS
0-2,000 ft 2,001-4,000 ft 4,001-6,000 ft 6,001-8,000 ft
PSI of 11 lbs for 75 mins PSI of 12 lbs for 75 mins PSI of 13 lbs for 75 mins PSI of 14 lbs for 75 mins
Weighted-gauge pressure canner (hot pack) - PINTS
0-1,000 ft 1,001-8,000 ft
PSI of 10 lbs for 75 mins PSI of 15 lbs for 75 mins