Canned corned beef hash
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Awhile back I was trying to decide on canning something with corned beef. I finally decided to try corned beef hash. I bought a bottom round roast that weighed 3.75 lbs for $3.88/lb, a pretty good deal with current beef prices.
Split the roast in half and injected it with a brine made with Tender Quick.
Then I threw in some pickling spices and granulated garlic and left in the fridge for 48 hours with the remaining brine.
Today I diced it up and it had a nice red color from the cure. Weight had increased to a little over 4lbs.
Packed 8ozs of beef with 4ozs of diced potatoes and added 1/4 tsp of finely ground pickling spice in pint jars. I didn’t add anymore salt because I’m pretty sure there was enough from the brine. Cleaned the jar rims with vinegar, put the lids on and into the canner.
Pressure canned at 11lbs psi for 75 minuets. Thank you SupplySergeant for the tip on the jiggler weight! It held nuts on at 11lbs with very little heat adjustments.
Out of the canner after cooling down and all eight jars sealed. I love that special sound when the lids suck down!
I can’t wait to fry it up tomorrow with some eggs on the side.
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Looks delicious!
SupplySergeant I don’t know why no one ever told me about that jiggler. Of course I had to watch the whole time but I’m sold. Thanks again.
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SupplySergeant I don’t know why no one ever told me about that jiggler. Of course I had to watch the whole time but I’m sold. Thanks again.
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Awhile back I was trying to decide on canning something with corned beef. I finally decided to try corned beef hash. I bought a bottom round roast that weighed 3.75 lbs for $3.88/lb, a pretty good deal with current beef prices.
Split the roast in half and injected it with a brine made with Tender Quick.
Then I threw in some pickling spices and granulated garlic and left in the fridge for 48 hours with the remaining brine.
Today I diced it up and it had a nice red color from the cure. Weight had increased to a little over 4lbs.
Packed 8ozs of beef with 4ozs of diced potatoes and added 1/4 tsp of finely ground pickling spice in pint jars. I didn’t add anymore salt because I’m pretty sure there was enough from the brine. Cleaned the jar rims with vinegar, put the lids on and into the canner.
Pressure canned at 11lbs psi for 75 minuets. Thank you SupplySergeant for the tip on the jiggler weight! It held nuts on at 11lbs with very little heat adjustments.
Out of the canner after cooling down and all eight jars sealed. I love that special sound when the lids suck down!
I can’t wait to fry it up tomorrow with some eggs on the side.
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SupplySergeant I don’t know why no one ever told me about that jiggler. Of course I had to watch the whole time but I’m sold. Thanks again.
marzig20 First accessory I bought for mine! The jiggler is a game changer for me! set it on top and go watch the hockey game in the other room. As long as I can hear it jiggle, I know i’m good!
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Awhile back I was trying to decide on canning something with corned beef. I finally decided to try corned beef hash. I bought a bottom round roast that weighed 3.75 lbs for $3.88/lb, a pretty good deal with current beef prices.
Split the roast in half and injected it with a brine made with Tender Quick.
Then I threw in some pickling spices and granulated garlic and left in the fridge for 48 hours with the remaining brine.
Today I diced it up and it had a nice red color from the cure. Weight had increased to a little over 4lbs.
Packed 8ozs of beef with 4ozs of diced potatoes and added 1/4 tsp of finely ground pickling spice in pint jars. I didn’t add anymore salt because I’m pretty sure there was enough from the brine. Cleaned the jar rims with vinegar, put the lids on and into the canner.
Pressure canned at 11lbs psi for 75 minuets. Thank you SupplySergeant for the tip on the jiggler weight! It held nuts on at 11lbs with very little heat adjustments.
Out of the canner after cooling down and all eight jars sealed. I love that special sound when the lids suck down!
I can’t wait to fry it up tomorrow with some eggs on the side.
marzig20 next time use cure #1 instead of tenderquick to avoid the nitrosamines that will be produced when fried (high heat).
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marzig20 next time use cure #1 instead of tenderquick to avoid the nitrosamines that will be produced when fried (high heat).
mrobisr said in Canned corned beef hash:
marzig20 next time use cure #1 instead of tenderquick to avoid the nitrosamines that will be produced when fried (high heat).
Thanks for the heads up on that. It is something I wasn’t aware of.
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That look good. Nice job, going to try some things like that if I can find a pressure cooker that will work on our induction stove top. Must have a magnetic bottom on it to work.
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That look good. Nice job, going to try some things like that if I can find a pressure cooker that will work on our induction stove top. Must have a magnetic bottom on it to work.
Garry Tarpley Presto makes a version of the 23 quart that has a stainless plate embedded in it for induction cooktops. I think Mirro make a stainless canner, but not sure.
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That look good. Nice job, going to try some things like that if I can find a pressure cooker that will work on our induction stove top. Must have a magnetic bottom on it to work.
Garry Tarpley if all else fails you could use a cast iron pizza pan and sit the aluminum cooker on top of that.
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Awhile back I was trying to decide on canning something with corned beef. I finally decided to try corned beef hash. I bought a bottom round roast that weighed 3.75 lbs for $3.88/lb, a pretty good deal with current beef prices.
Split the roast in half and injected it with a brine made with Tender Quick.
Then I threw in some pickling spices and granulated garlic and left in the fridge for 48 hours with the remaining brine.
Today I diced it up and it had a nice red color from the cure. Weight had increased to a little over 4lbs.
Packed 8ozs of beef with 4ozs of diced potatoes and added 1/4 tsp of finely ground pickling spice in pint jars. I didn’t add anymore salt because I’m pretty sure there was enough from the brine. Cleaned the jar rims with vinegar, put the lids on and into the canner.
Pressure canned at 11lbs psi for 75 minuets. Thank you SupplySergeant for the tip on the jiggler weight! It held nuts on at 11lbs with very little heat adjustments.
Out of the canner after cooling down and all eight jars sealed. I love that special sound when the lids suck down!
I can’t wait to fry it up tomorrow with some eggs on the side.
marzig20 that looks great
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My Corned beef Hash Story
We were on a flight going to A training exercise a Ft Irwin CA. As we flew over the Seara Maderias we hit turbulence, didn’t faze the guy sleeping across from me. But another guy opened a Corned beef hash MRE and the guy was fully awake.
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My Corned beef Hash Story
We were on a flight going to A training exercise a Ft Irwin CA. As we flew over the Seara Maderias we hit turbulence, didn’t faze the guy sleeping across from me. But another guy opened a Corned beef hash MRE and the guy was fully awake.
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sheleyp1 Did the guy eat it cold? I tried to use the MRE heater in a C130 once, I thought the loadmaster was gonna chuck me off the ramp!
SupplySergeant those things are a fire and gassing hazard. Nothing more exciting than having a fire on your plane at altitude with limited options, makes for a real exciting time for all. I can laugh about those times now. LOL
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sheleyp1 me too with tabasco, the beef slices in bbq sauce was pretty good in the original ones.
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SupplySergeant those things are a fire and gassing hazard. Nothing more exciting than having a fire on your plane at altitude with limited options, makes for a real exciting time for all. I can laugh about those times now. LOL
YooperDog said in Canned corned beef hash:
SupplySergeant those things are a fire and gassing hazard. Nothing more exciting than having a fire on your plane at altitude with limited options, makes for a real exciting time for all. I can laugh about those times now. LOL
I can only plead the ignorance of the E2 Private! I’ve long since learned that lesson!
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YooperDog said in Canned corned beef hash:
SupplySergeant those things are a fire and gassing hazard. Nothing more exciting than having a fire on your plane at altitude with limited options, makes for a real exciting time for all. I can laugh about those times now. LOL
I can only plead the ignorance of the E2 Private! I’ve long since learned that lesson!
SupplySergeant NP I have lots of good memories over the years. Always enjoyed having troops come up on the flight deck on the Herc. Usually took the most junior and worked our way to the upper ranks. Most folks don’t realize how fast things can go from ‘hmmm… what the heck is going on to holy cr@p we got an serious issue here’. Taxiing in on a B-52 we had a guest service member on board and we blew a hydraulic/brake line in a landing gear bay and unfortunately we had hot brakes. Very bad combo. Our guest disconnected his intercom to pack up, before we got a call from tower telling us of our issue, smoke and flames where there should be none. He thought we joking as were yelling at him to get off the hatch which was directly in front of the now smoking landing gear bay, so we could get our warm bodies off and away from a very quickly degrading situation. We had to throw him off the hatch so we could disembark and runaway. He did follow. Thank you fire department folks. Laughed about it the club, not so much in the debriefing. A lot of lessons learned. Shiezer happens.
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