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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
Potawami II Potawami II is offline
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Quote:
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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