Roasts -Pressure Canning

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Preserving Method: Pressure Canning

  1. PREPARE pressure canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
  2. CUT meat into jar-length chunks. Bake or roast meat until well browned but not done. Meat may also be browned in a small amount of fat. Heat beef broth.
  3. PACK hot meat into hot jars leaving 1 inch headspace. Add 1 teaspoon salt to each quart jar, 1/2 teaspoon to each pint jar, if desired.
  4. LADLE hot broth over meat leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
  5. PROCESS filled jars in a pressure canner at 10 pounds pressure 1 hour and 15 minutes for pints and 1 hour and 30 minutes for quarts, adjusting for altitude, according to your pressure canners directions. Turn off heat: cool canner to zero pressure. Let stand 5 more minutes before removing the lid. Cool jars in canner 10 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Quick Tip: To prepare broth from meat, remove meat from cooking pan and add 1 cup boiling water or broth for each 1 to 2 tablespoons fat in the pan. Boil 2 to 3 minutes. DO NOT THICKEN. 

Roast- Ball® Recipes is rated 5.0 out of 5 by 4.
Rated 5 out of 5 by from Great way to preserve meat, browning the meat really brings out the flavor and such a easy thing to do plus it is prettier in the jar. great for making a sandwich spread, braised meat tacos, and soups!
Date published: 2017-05-06
Rated 5 out of 5 by from Home canned Meat, BEST flavor Home canning brings out the flavor of all meats. Also, makes cheap cuts tender, and more flavorful. It's our own home made convenience food! Heat and serve....
Date published: 2016-11-03
Rated 5 out of 5 by from Tastes like pot roast should! I tried this with just two jars to make sure I liked it, and I will definitely be doing it again! The beef roast came out of the jar tender but not mushy and with good flavor. I think browning the meat well in a skillet before is important for that flavor and texture, so don't skip that step. Heated up and combined with a jar of home canned potatoes and carrots, this makes an excellent meal that's ready in minutes. If I didn't know better, I'd never know the difference between this and regular pot roast, except that this was more tender. Give it a try!
Date published: 2015-09-11
Rated 5 out of 5 by from So simple! Your directions are so easy to follow. I'm so happy I found your website.
Date published: 2015-06-07
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