Raw Pack Beef
Preserve the rich flavor of beef with this classic Raw Pack Beef canning recipe—a simple yet satisfying method for extending the shelf life of your favorite cuts. Raw chunks of beef, such as chuck or round, are packed tightly into sterilized jars, where they transform into tender, flavorful bites during pressure canning. This recipe offers the option to customize with a touch of salt or a splash of water or beef broth to enhance texture and taste, though the natural juices of the beef create a succulent result all on their own. With just 30 minutes of prep time and no pre-cooking required, Raw Pack Beef is a time-efficient way to stock your pantry with convenience and homemade goodness. Perfect for meal prep, this versatile canned protein is ready to be layered into stews, tacos, or casseroles—no defrosting required! Follow these step-by-step instructions for safe, long-lasting storage up to a year, and enjoy the comfort of having wholesome, preservative-free meals on hand.
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Ingredients
- 4 pounds Beef (chuck, round, or similar cuts)
- 1 teaspoon Salt (optional)
- 1 cup Water or beef broth (optional)
Directions
Step 1
Start by sterilizing the jars, lids, and rings you'll use for canning. Wash them thoroughly in hot, soapy water or clean them using a dishwasher.
Step 2
Trim the beef of excess fat, sinew, and gristle. Cut the meat into uniform 1 to 1 1/2-inch cubes.
Step 3
Pack the raw beef cubes tightly into sterilized jars, leaving 1-inch headspace at the top of each jar.
Step 4
If desired, sprinkle 1/2 teaspoon of salt per pint jar or 1 teaspoon per quart jar for added flavor. This step is optional.
Step 5
If desired, add 1/4 cup of water or beef broth per pint jar or 1/2 cup per quart jar. Adding liquids is not required because the beef will release its juices, but this step can create a slightly different final texture and flavor.
Step 6
Use a clean cloth or paper towel dipped in vinegar to wipe the rims of the jars, ensuring they are free of grease or debris, which can interfere with sealing.
Step 7
Place the lids on the jars and secure them with the rings, tightening them to fingertip tightness (do not over-tighten).
Step 8
Place the jars in a pressure canner, following your canner’s specific instructions for the number of jars and their arrangement. Add the appropriate amount of water to the canner based on its guidelines.
Step 9
Seal the pressure canner according to the manufacturer’s instructions and heat it on high until steam escapes consistently from the vent. Allow the steam to vent for 10 minutes before placing the weight or sealing the canner.
Step 10
Process the jars at 10 pounds of pressure for the appropriate duration: 75 minutes for pint jars or 90 minutes for quart jars. Adjust the pressure for your altitude (refer to canning guidelines).
Step 11
Once the processing time is complete, turn off the heat and allow the pressure canner to cool and depressurize naturally. Do not force-cool the canner.
Step 12
After the canner has depressurized, carefully remove the lid (away from your face to avoid steam burns) and use a jar lifter to remove the jars. Place them on a towel or cooling rack in a draft-free area.
Step 13
Allow the jars to cool completely for 12-24 hours undisturbed. Check the seals by pressing down the center of the lids; a properly sealed jar will not flex or pop back.
Step 14
Label the jars with the contents and date. Store in a cool, dark, and dry place for up to one year.
Nutrition Facts
| Serving size | 2060.1 grams (2060.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4536 |
| Total Fat 362.90g | 465% |
| Saturated Fat 145.10g | 726% |
| Cholesterol 1361mg | 454% |
| Sodium 3563mg | 155% |
| Total Carbohydrate 0.00g | 0% |
| Dietary Fiber 0.00g | 0% |
| Total Sugars 0.00g | |
| Protein 344.70g | 689% |
| Vitamin D 0IU | 0% |
| Calcium 181mg | 14% |
| Iron 47mg | 262% |
| Potassium 4899mg | 104% |
Source of Calories