Roasts -Pressure Canning
UPLOAD A PHOTO
Share your creation with others, because the best part of making is sharing
Here is an exapmle of a thumbnail that will be displayed on our page if your photo is chosen.
Preserving your roasts with pressure canning creates options for quick weeknight meals right out of your pantry.
You Will Need
You Will Need
- Beef, Veal, Lamb, Mutton, Pork or Venison (select roast or less tender cuts)
- Beef broth
- Pint or Quart Ball® Glass preserving jars with lids and bands
*You must process at least 2 quart jars or 4 pint jars in the pressure canner at one time to ensure safe processing
- 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.
- 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.
- 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.
- 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.
- 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.