Cold pack canned beef
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Dr_Pain suggested that I make a post here about canning meat so here goes, sorry if it’s a little long.
Many years ago when I was a meat cutter, a customer started talking to me about him and his mom reminiscing about the good ole days back on their farm. He said one of the things she missed was having canned beef. He explained that in the fall they would slaughter a steer and they would can parts off the shoulder to preserve it and she wanted to make some. So I sold him a whole boneless shoulder clod which is where you get the best pot roasts.
A couple of weeks later he came back in and asked me if I wanted to try some as he had a couple of pint jars. Of course I said sure and took it home and my wife at the time, said you’re not going to eat that are you? I said I’ll give it a try and she said not me no way. It honestly didn’t look very appetizing.
So I popped a jar open and and started heating it up in a sauce pan and threw in some seasonings. It started smelling really good and my wife walks into the kitchen says what are you going to do with it? So I boiled up some Reams frozen noodles, mixed it all together and it was delicious. After I ate some, she couldn’t resist and had some too.
I started reading up on canning meat and shortly after bought my first pressure canner.
Doing this properly is just as critical as curing meat. If done properly it is perfectly safe. You must have a pressure cooker with a pressure gauge like this.
It, as my customer said, was the original fast food before micro waves. It’s like having slow cooked pot in your pantry anytime you want. You can make as many meals as your imagination can come with. My favorite is to make it up like sausage gravy and have it over freshly baked biscuits
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Dr_Pain suggested that I make a post here about canning meat so here goes, sorry if it’s a little long.
Many years ago when I was a meat cutter, a customer started talking to me about him and his mom reminiscing about the good ole days back on their farm. He said one of the things she missed was having canned beef. He explained that in the fall they would slaughter a steer and they would can parts off the shoulder to preserve it and she wanted to make some. So I sold him a whole boneless shoulder clod which is where you get the best pot roasts.
A couple of weeks later he came back in and asked me if I wanted to try some as he had a couple of pint jars. Of course I said sure and took it home and my wife at the time, said you’re not going to eat that are you? I said I’ll give it a try and she said not me no way. It honestly didn’t look very appetizing.
So I popped a jar open and and started heating it up in a sauce pan and threw in some seasonings. It started smelling really good and my wife walks into the kitchen says what are you going to do with it? So I boiled up some Reams frozen noodles, mixed it all together and it was delicious. After I ate some, she couldn’t resist and had some too.
I started reading up on canning meat and shortly after bought my first pressure canner.
Doing this properly is just as critical as curing meat. If done properly it is perfectly safe. You must have a pressure cooker with a pressure gauge like this.
It, as my customer said, was the original fast food before micro waves. It’s like having slow cooked pot in your pantry anytime you want. You can make as many meals as your imagination can come with. My favorite is to make it up like sausage gravy and have it over freshly baked biscuits
marzig20 what a great post. When our laying hens get too old to produce my wife boils em down for chicken stock and cans the meat. It makes the best chicken noodle soup I ever tasted.
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marzig20 what a great post. When our laying hens get too old to produce my wife boils em down for chicken stock and cans the meat. It makes the best chicken noodle soup I ever tasted.
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Dang it!! Now I need to convince the wife that I need a pressure cooker with a gauge ROFL!!! Thanks for sharing
Do you have preferred cuts of meat, seasoning proportions, cooking temp and time for the jar you canned or is it straight meat and just temp/time??
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Dang it!! Now I need to convince the wife that I need a pressure cooker with a gauge ROFL!!! Thanks for sharing
Do you have preferred cuts of meat, seasoning proportions, cooking temp and time for the jar you canned or is it straight meat and just temp/time??
-
Dang it!! Now I need to convince the wife that I need a pressure cooker with a gauge ROFL!!! Thanks for sharing
Do you have preferred cuts of meat, seasoning proportions, cooking temp and time for the jar you canned or is it straight meat and just temp/time??
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Dr_Pain it’s based on time and pressure. Basically you are sterilizing the product to kill botulism. Then when the jars cool they have a vacuum. It’s strange that when the jars come out the liquid inside keeps boiling.
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Dang it!! Now I need to convince the wife that I need a pressure cooker with a gauge ROFL!!! Thanks for sharing
Do you have preferred cuts of meat, seasoning proportions, cooking temp and time for the jar you canned or is it straight meat and just temp/time??
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Couple of good resources here: https://nifa.usda.gov/sites/default/files/resource/Canning Meat Poultry and Game.pdf
And: https://nchfp.uga.edu/how/can_05/ground_chopped.html
I can chicken, beef, and vegetable stock, and plan to can some pork shoulder next time I butcher a hog.
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SupplySergeant thank you for the great links! There is all the info that anybody needs to start. Have you had trouble finding supplies? I have all the jars and bands I need but was having problems getting lids earlier this year. I found some off brand lids on amazon, probably from china. They all seal but kinda distort or wrinkle.
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SupplySergeant thank you for the great links! There is all the info that anybody needs to start. Have you had trouble finding supplies? I have all the jars and bands I need but was having problems getting lids earlier this year. I found some off brand lids on amazon, probably from china. They all seal but kinda distort or wrinkle.
marzig20 said in Cold pack canned beef:
SupplySergeant thank you for the great links! There is all the info that anybody needs to start. Have you had trouble finding supplies? I have all the jars and bands I need but was having problems getting lids earlier this year. I found some off brand lids on amazon, probably from china. They all seal but kinda distort or wrinkle.
I was lucky, I have plenty of jars already, and bought a pack of 1200 lids a couple years back. I will have to buy more for the 2022 caning season, but got through the really dry time just fine.
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Dr_Pain suggested that I make a post here about canning meat so here goes, sorry if it’s a little long.
Many years ago when I was a meat cutter, a customer started talking to me about him and his mom reminiscing about the good ole days back on their farm. He said one of the things she missed was having canned beef. He explained that in the fall they would slaughter a steer and they would can parts off the shoulder to preserve it and she wanted to make some. So I sold him a whole boneless shoulder clod which is where you get the best pot roasts.
A couple of weeks later he came back in and asked me if I wanted to try some as he had a couple of pint jars. Of course I said sure and took it home and my wife at the time, said you’re not going to eat that are you? I said I’ll give it a try and she said not me no way. It honestly didn’t look very appetizing.
So I popped a jar open and and started heating it up in a sauce pan and threw in some seasonings. It started smelling really good and my wife walks into the kitchen says what are you going to do with it? So I boiled up some Reams frozen noodles, mixed it all together and it was delicious. After I ate some, she couldn’t resist and had some too.
I started reading up on canning meat and shortly after bought my first pressure canner.
Doing this properly is just as critical as curing meat. If done properly it is perfectly safe. You must have a pressure cooker with a pressure gauge like this.
It, as my customer said, was the original fast food before micro waves. It’s like having slow cooked pot in your pantry anytime you want. You can make as many meals as your imagination can come with. My favorite is to make it up like sausage gravy and have it over freshly baked biscuits
marzig20 I have my Grandmother’s and my Mom’s pressure cookers, haven’t used them and might need some refurbishment if I ever do use them. I could not throw them out, too much history.
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marzig20 I have my Grandmother’s and my Mom’s pressure cookers, haven’t used them and might need some refurbishment if I ever do use them. I could not throw them out, too much history.
bocephus I have all of my Mom’s canners and pressure cookers. Like you, I would never get rid of them. I have 2 sisters and a brother who never wanted any of them. I don’t get that mentality, but to each their own.
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bocephus I have all of my Mom’s canners and pressure cookers. Like you, I would never get rid of them. I have 2 sisters and a brother who never wanted any of them. I don’t get that mentality, but to each their own.
GWG8541 My brothers and sisters didn’t want some of the things at first and I kept a lot of things, later they asked about things and I gave them some things. I think it was just that they weren’t thinking about the memories.
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GWG8541 My brothers and sisters didn’t want some of the things at first and I kept a lot of things, later they asked about things and I gave them some things. I think it was just that they weren’t thinking about the memories.
bocephus yeah, everyone processes loss and death differently. I guess for some the items bring sadness. I have nothing but fond memories and although I miss my parents daily, it can bring a smile to my face when using the same tools they used to live their lives with.
“You never really die until you end up on the wall at a Cracker Barrel”
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bocephus yeah, everyone processes loss and death differently. I guess for some the items bring sadness. I have nothing but fond memories and although I miss my parents daily, it can bring a smile to my face when using the same tools they used to live their lives with.
GWG8541 said in Cold pack canned beef:
bocephus yeah, everyone processes loss and death differently. I guess for some the items bring sadness. I have nothing but fond memories and although I miss my parents daily, it can bring a smile to my face when using the same tools they used to live their lives with.
Well said
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bocephus yeah, everyone processes loss and death differently. I guess for some the items bring sadness. I have nothing but fond memories and although I miss my parents daily, it can bring a smile to my face when using the same tools they used to live their lives with.
GWG8541 I always have my Dad’s hunting knife with me when deer hunting. I don’t use it, just bring it along.
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