Pressure Canning Meat

Yesterday's post brought a slew of questions on Pressure Canning Beef. In Darlene's post she made a point of having you cook your beef drain and re-dry. And another follower Dawn go me to think that this is a needed post.

Good Question is :

Why dry or rinse your beef?

Here is some information on Selecting, Preparing and Pressure Canning your beef recipes.
This post will pretty much handle most of your ground beef questions.  You have to make sure your meat is fresh and chilled. Ground meat may be sauteed without shaping. Cook your beef until it is lightly brown and no red meat or juice is running in your pan. Remove excess fat. You can rinse your beef under hot water this will get rid of most of the fat. Fill jars with meat. Add boiling meat broth, tomato juice, or water, leaving 1-inch head space. Add 2 teaspoons of salt per quart to the jars, if desired.

Adding  sage to beef will give it a bitter flavor. Here is a chart for times and pressure.

Table 1. Recommended process time for Ground or Chopped Meat in a dial-gauge pressure canner.
  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 Pints 75 min 11 lb 12 lb 13 lb 14 lb
Quarts 90 11 12 13 14

Here is the link to more information and the link I use for all my questions and Safety Answers
National Center for  Home Food Preservation.

Beef "It's whats for Dinner"

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