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Old 09-15-2019, 11:01 AM
don_61760 don_61760 is offline
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My wife and I just started pressure canning raw packed beef. Seems to be working fine but we're a little confused. We processed for 90min at 15psi. Our question is, will the raw packed meat be completely cooked when we open it or will it require additional cooking. We hoped to eat straight from the jar.
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Old 09-15-2019, 11:10 AM
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Originally Posted by don_61760 View Post
My wife and I just started pressure canning raw packed beef. Seems to be working fine but we're a little confused. We processed for 90min at 15psi. Our question is, will the raw packed meat be completely cooked when we open it or will it require additional cooking. We hoped to eat straight from the jar.
Yep, you can eat straight from the jar.
Safe ,but probably not the tastiest option.

I can my own pork and like to heat it up with some canned beans with fresh chiles and onion .
Personal taste is a factor.
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Old 09-15-2019, 11:14 AM
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For quarts 90 minutes @ 15 PSI works fine & you can eat it out of the jar.

The home canning BIBLE > https://nchfp.uga.edu/publications/p...ions_usda.html
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Old 09-15-2019, 12:21 PM
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I set the jar in boiling water to re heat the contents. After it's hot I wrap the jar in a towel to keep it warm. I use the hot water to cook rice or multi-grain noodles, when done I dump on the reheated canned meat - dinner.
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Old 09-18-2019, 02:38 PM
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Raw pack, WITHOUT any spices is the best, easiest, most versatile, and shelf stable way to can meat.

We do beef, bear, pork, chicken this way for a variety of uses.

While the most versatile, shelf stable, and useful. Right out of the jar will be the most bland...
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Old 09-18-2019, 04:35 PM
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It will be completely cooked WELL DONE.

Use cheap beef because the canning process makes anything tender. Don't bother with the better cuts.
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Old 09-18-2019, 05:03 PM
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It will be completely cooked WELL DONE.

Use cheap beef because the canning process makes anything tender. Don't bother with the better cuts.
Chuck always seems the best bet.

I do like to add a bit of flavor by buying bone-in roasts. Cut out the bone, bake it, boil it, and use the boil water as your canning liquid.
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Old 09-18-2019, 08:51 PM
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Chuck always seems the best bet.

I do like to add a bit of flavor by buying bone-in roasts. Cut out the bone, bake it, boil it, and use the boil water as your canning liquid.

Spot on
If I was going to can beef, I would go with Chuck roasts
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Old 09-18-2019, 08:52 PM
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Double post
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Old 09-25-2019, 10:55 AM
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Originally Posted by IamZeke View Post
Chuck always seems the best bet.

I do like to add a bit of flavor by buying bone-in roasts. Cut out the bone, bake it, boil it, and use the boil water as your canning liquid.
While chuck roasts are good sometimes eye of round goes on sale for less. This allows you to just slice and pack like with pork loin. I prefer that, but have to watch the sales.

As to bone in I am sure you're right. We do can our chicken in chicken bone broth. Odd that we haven't tried it with beef, we will have to next time we can some up. We don't do beef often though. Usually just chicken thieghs, pork loin, or picnic ham.

***I have never seen proper directions for cured meat, so don't go canning ham just because I said I do it.
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Old 09-25-2019, 12:21 PM
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I've canned ham before. Do it just like everything else. Comes out very tender, almost squishy. Works decent for little cubes to put in casseroles and such. Not great for things like ham &eggs where the ham is the main point of the meal.

Pork roast, on the other hand is a favorite. Brown it good on the grill. Pull it apart at its natural separations if possible, getting off all the fat you can. Cut the thicker pieces into thick-ish slices instead of cubes. Can it in large enough jars to get lots of broth (A pint of meat in a quart jar so the rest is broth. If you can't get pork broth use chicken, not just water.)
Use it to make Hot Roast Pork sandwiches with taters and gravy. On crusty home made bread it can't be beat.

Ok, you may can it with less broth if you're going without gravy. Minced up with fried taters and onions and peppers makes the best hash.
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Old 09-25-2019, 01:44 PM
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I dice the ham as well and I like to add it to green bean casserole. It also goes well into breakfast burritos or tacos. Then again what meat doesn't?
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Old 11-15-2019, 06:09 AM
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You likely already know this.

If you brown the meat first it cooks down, and thus you can get more food in each can.

Some people are adamant that it tastes better if you brown it first.
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Old 11-15-2019, 07:01 AM
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I do both raw & half cooked chuck or eye of round. Both are good but I prefer browning to rare before packing the jars. It just seems to me that the meat has a better flavor when done this way. As far as liquid I use bone broth if I have time otherwise I use store bought broth, both are fine. When canning ground beef I always brown it and remove most of the grease.
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Old 11-15-2019, 07:11 AM
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If we are doing ours when the weather is decent sardog will brown the chunks, about 8in squares, over a fire, then we cut them into about one inch squares and can with some kind of broth and whatever spices we want to.

Makes the beef super tender and flavorful to use in soups, stews or whatever.
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Old 11-15-2019, 08:11 AM
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If we are doing ours when the weather is decent sardog will brown the chunks, about 8in squares, over a fire, then we cut them into about one inch squares and can with some kind of broth and whatever spices we want to.

Makes the beef super tender and flavorful to use in soups, stews or whatever.
First glad to see you feeling well enough to get on here.

Second if you have a woodstove you can still brown your meat over a fire. Just cut it to the normal size and and plop yourself down on the floor with a case of beer. Brown the meat on hot dog sticks over a good bed of coals, and then throw it in the fridge and can the next day.

It takes a while but the flavor is worth it. I actually cook steaks or pork steaks this way a few times a winter and my youngest does his hot dogs, and sometimes grilled cheese in there too (you need one of the hamburger cooking grates to do the grilled cheese best).
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Old 11-15-2019, 05:55 PM
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Thank you. I've been on most days as I can't do much besides sit and read anyway. I ust don't post a lot.

I like your suggestion for browning the meat. May have to try it. I'll have to pass on the beer tho, darn it, but it does sound like a good way to brown it. We cook a lot on our stove this time of year. Both baking things and fixing roasts and such on top in broth.
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Old 11-15-2019, 06:48 PM
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I like your suggestion for browning the meat.
Yep, coupled with the extra bone step you get a lot of extra beef flavor.

Cut and cube the meat off the bone. Bake the bare bone. Then throw your fat and gristle scraps in in a fry pan and brown it all up but do not burn it. Then discard the scraps, preferably to the dog. Deglaze the pan with a bit of water and put that liquid in a pan deep enough for the bone. Add extra water and boil the baked bone for a while. Toss the bone and save the liquid. Finally you brown the meat. If you did that in a pan too then you deglaze that as well. The idea being that you are capturing all the beef essence you might have tossed in the past and returned it to the canning water. It's not so much flavoring the meat, but rescuing meat flavor and putting it back. A lot of flavor rescued lets you cut way back on added flavorings.
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Old 11-16-2019, 09:13 PM
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One trick I have read about is to put no more than one half teaspoon apple cider vinegar in 3 liter (3 qt) water you use to simmer your bone stock. This will draw out minerals from the bone that are good for you, besides more flavor.

DO NOT use more vinegar than this as it only takes very little it seems.
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Old 11-17-2019, 03:44 AM
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One trick I have read about is to put no more than one half teaspoon apple cider vinegar in 3 liter (3 qt) water you use to simmer your bone stock. This will draw out minerals from the bone that are good for you, besides more flavor.

DO NOT use more vinegar than this as it only takes very little it seems.
Yes, it's just to make the ph change because a bone is a calcium base. Acidified water helps dissolve the calcified surface so it becomes porous.

But adding too much changes the flavor profile.
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