Canned Roast Beef

{RE-posted from "The Skinny On Things" August 18th, 2009}

Can you tell its the last week of summer and I'm trying to knock a few things off my summer to-do list? The boys and I took a trip to our local meat supplier (Bernard and Sons) yesterday morning and came home with 85 pounds of bottom round beef for $1.63 per pound. Needless to say we stopped off at Walmart to buy a few more jars because I thought it would be more like 50 pounds. Oh well. I figure I've already blown my budget out of the water this month might as well go out in style!

All trimmed and ready to go in the jarsPacked in nice and tight with 1" head roomFinished product cooling off on the counter...ready to be labeled

Here is the directions I followed - the came with the pressure cooker
Recipe from Presto - http://www.gopresto.com/
CANNING RECIPES: MEAT
CUT-UP MEAT (strips, cubes, or chunks) -Bear, Beef, Pork, Lamb, Veal, and Venison
Remove excess fat. Soak strong-flavored wild meats for 1 hour in brine water containing 1 tablespoon of salt per quart of water. Rinse. Remove large bones and cut into desired pieces.
Raw Pack: Fill jars with raw meat pieces, leaving 1-inch headspace. DO NOT ADD LIQUID. Adjust jar lids.
Hot Pack: Precook meat until rare by broiling, boiling or frying. Pack hot meat loosely in clean, hot Mason jars, leaving 1-inch headspace. Cover meat with boiling broth, water, or tomato juice (especially with wild game) leaving 1-inch headspace.
Adjust jar lids.
Process at 11 pounds pressure – Pints 75 minutes and Quarts 90 minutes.

{When I posted this I hadn't tried the meat because I am stingy with my canned goods. We have since had this meat lots for dinner and it is DELICIOUS! Our family favorite (feeds 2 adults and 4 big eating kids) is Beef Stroganoff. I put one jar of beef in the pan, warm it up, add one can cream of mushroom soup, and 1 cup of sour cream, season to taste, and eat over pasta or mix into pasta. Seriously pan to plate in the time it takes to boil the noodles! My kind of cooking.}