Pressure Canning Basics: Beef Roast
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- Опубліковано 28 вер 2024
- I've wanted to pressure can some beef roast for a while. It's such an easy quick snack, especially on those cold winter days when you just won't feel like cooking much. Our local grocery store had Chuck Roasts on sale "buy one, get one free" the other day, so I asked Rachel if she would help me learn the basics. I've watched her pressure can quite a few times, but this time was my first time. It's really not that hard. If you're afraid, just give it a go! If you're still got questions, throw them down in the comments, and we'll be happy to share our homesteading knowledge with you.
Pressure Canner: amzn.to/2qxUU5v
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#canningbeef #canningmeat #howtopressurecan
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This is my go to video about canning this. I used your method before and didn't get sick. 😂New canner.
Today is my first time canning and I decided to use this video as a tutorial. The beef is in the canner and I am just waiting for it to finish. Thanks for the video and giving me the confidence to do it!
I used to can but , with Pandemic, I am back doing it! Thank you for doing your video for us!
I just love watching your videos. I am having medical issues right know and am not able to do my usual canning and preserving, which I love, love, love to do, so watching you seems to help. Thank you for sharing you passions.
You are the first channel that actually left a link to your pressure canner!
Thank You : ) Hopefully I can purchase after Christmas.
I am not sure why I found the flying chuck roasts to be so funny at the beginning but it sure did tickle me. Thanks for light amusement.
I just canned beef today and it turned out amazing so I decided to can up my pork roast. did it the same as you just did here, but to one pint I added 1 tablespoon taco seasoning and 1.5 table spoon brown sugar. It made amazing tacos. I hope you guys try it I really think youll love it.
This was the most interesting random video I’ve stumbled upon ever! 😄💕
I took pressure canning lessons at the extension office in town. It really is easy and the classes have me confidence.😁
What a good way to save money and now you have some delicious shelf stable food that you can use to cook quick healthy meals. Good stuff.
This was THE best demonstration. Thank you.
Great job Todd! Rachel’s a great teacher. Love your videos.
I was looking for a raw pack tutorial, thanks you two. You channel is fantastic, I hear other Influencers reference it so often.
If I'm not mistaken, that weight you were using is a 15 lb weight. If that's true it means you were processing at 15 lbs since it was jiggling. It would also mean that your gauge is about 5 lbs off.
Your so lucky to have help you two are a cute couple
Great job, Todd, I’m impressed! Rachel, my pressure canner doesn’t have a weight, just a gauge, so there is no sound to listen for. There are a lot of different types and variations on the theme, but they all do the same job. This canned roast beef looks yummy! I’ll have to try it.
Oh good point thanks for pointing out the differences
I just found your channel the other day and really enjoying it. A few days ago i cleaned out my freezer and ended up canning 21 jars of assorted meats. Some pork, elk and deer. I do it the same as you but just with salt. We love canned meat.
Awesome! Welcome to 1870s. I love the winter specifically for all the freezer canning time
@@1870s a year later and i am still lovin your channel
❤️🧡💛💚💙💜
I am getting one as that looked extremely easy as long as you are careful & follow instructions (as with anything)- my mum used to always use a pressure cooker but for stews & pea & ham soup, totally different pressure cooker though.
I make my own chicken broth/ stock so I will be able to can it & store in pantry not in the fridge.
Great Video Guys loved it. Cheers Denise - Australia
Awesome Christmas time is a perfect time to ask for awesome things like this 😊
I am learning as I go, pressure canning, and am blinded. Very careful and cautious, but, no problems have presented. You can do it!
I don't remove silverskin if I am pressure canning. That's connective tissue which is collagen/gelatin and that's very good for you! The heat and pressure for 75 to 90 minutes break that silverskin down so it's no problem to eat. If you are freezing meat that will not be pressure canned later on, that's when you need to remove the silverskin for easier/more enjoyable eating. At least, that's how I do it.
I use the gristle, cartilage, tendons, veins, membranes... the tuff, rubbery, stringy, stuff and freeze it hard as a rock. Then I thaw it and refreeze it. I let the freezing tenderize it. After a couple few freezings I'll age it in the frig and let it get slimey. Then I wash it good. Then it goes into the skillet with chili sauce, and stewed tomatoes. Simmer. Season to taste. Bon appetite. You need to feed your joints and stuff.
Slimy? Seriously?
I pressured canned up a bunch of roasts on sale.the meat the gravy from it amazing flavor and oh so tender an quik for a meal..yum..9 quarts which are already gone!
Did you add any seasonings?
I had one stove who’s sweet spot was at 4 and the stove I have now is about 6.5. I have to start both on high of course.
Wow I just ordered a pressure canner today.I’m going to do this. I live up in Juneau Alaska I need to find out our elevation so I can do it right.
Excellent people need to learn all they can blessings
I learned a lot! Thank you!
Great job. Good to have roast beef
Question: If you can smell the roast beef cooking and the aroma, does that mean there is not a complete seal? Thanks
Question- it looked like the pressure canning cooked the roast. Did it?
Yes, fully cooked, ready to eat
*** Attention: Remember to remind folks to never stack canned items on top of each other. If they go bad the seal is not allowed to let in a lot of air so the spoilage is not as obvious, like it would be if the lid were lose.
Thank you! I didn't know this!
That particular model of canner supports stacking of pints. You just offset the top layer so more than one jar on the bottom is contacted by the top jar, or you can purchase another canner rack sold separately.
@@wisconsinwoodsman1987 Sorry, I was not clear in what I posted. I meant, do Not stack canned foods on your shelf. It will be very difficult to see any leakage, that is, spoiled food. The lids won't leak like they would if nothing is on top of them. Hope that is clear.
@@jimfurr81 Ah, yes...makes sense.
Great video you two. I enjoyed it.
It's a good thing you did this, right before the pandemic hit and everything was shelf cleared and then hard to get later.
It is a great lesson on how to stock up the pantry for emergencies.
Buy extras when on sale and store it for later.
God Bless
White film is lime stone mineral deposits.
I have been canning ground beef. Next will be chicken and turkey.
Enjoy the fruits of your labor!
Wow nice deals on that meats 🍖 😊
Good job man 😊
So once it’s canned like that is it ready to eat? Cooked enough to eat?
From watching your Beginners 101 video you mentioned taking the ring off the jar. A friend brought me some canned salmon and canned beef with the ring still on the jars. I took them off. On the canned salmon, it has a date of 6-24-20 and the salmon still looks pink with no discolorization the beef didn't have a date on it there's no discolorization or anything toward the top of the jar is it still eatable?
Rachel
Do you have a recipe for chip beef? or is the beef recipe the same.
That looks great guys I've done chicken and I've done beef but could you do pork I wonder, as fatty as it is?
I've done pulled pork and ham and didn't have a problem with the jars sealing
How long will I need to pressure can HALF pint jars of beef stew meat,HALF pints.?
Joseph. You will have to go up to a pint size. If you are canning one and a half pint size jars you will have to go up to a quart size on the guide lines. I always go to my USDA Complete Guide Home Canning book for the proper canning and it tells me the the processing time and pressure for my altitude. You can get it free online by googling or order a book on Amazon. I hope this helps.
Hi Rachel where did you get your cutting board and what is it made of?
It's some kind of plastic material. No clue where we found it, maybe TJ Max?
This is probably a dumb question, but I just pressure canned beef (hot pack) and I didn't have enough to totally full the last jar. I just filled it as much as I could and then filled the rest with the broth and water. Is that okay or should I just go ahead and use that one right away?
It's fine!
Hi, I want to can roast but I’m concerned about flavor. I’ve tried keystone beef and it is awful tasting. Ty..
Do you know if it comes out tasting like that keystone beef?
Never had keystone beef that I recall. This tastes wonderful how we did it
for a pint it should be 75 minutes
I'm gonna try n do this when I'm up by you guys!
I thought pints was 75
Not sure if you'll see this since it's 2021 now but here's my question: When you are putting the filled canning jars into the pressure canner, do you stack jars on top of each other? Do you use some sort of rack to separate the bottom jars from the top jars or do you just put one jar directly on top of the jar on the bottom level? Thank you.
You have to have a rack between them. Similar to the one that goes in the bottom.
I canned beef chuck a couple weeks ago and coated with lipton onion soup mix.. is very yummy.. turned out great
that sounds so good
You definitely don't want the water boiling when you put your cold jars in, just warm, then let them heat together. I've broken many jars by having too much of a difference between the temps of the jars and the water in the pot. Also, the Ball complete Book of Home preserving says to tighten your jars finger TIP tight. To me, this means not to get it any tighter than I can with just my finger tips, so I keep my fingers straight when tightening. If you see how much tighter you can get a jar when you bend your fingers you will see there is a difference. I see most UA-cam canning videos will omit the TIP part and say finger tight. I love your channel and am a subscriber. You have such great subjects and I really enjoy your personalities.
Thank you, I've been looking for that information
I thank you both for leading me toward using Montreal Steak Seasoning for my Roast Beef tomorrow. I really do love your videos. I am 73 years old and physically disabled with Rheumatoid Arthritis since 10 years old. I grew up in West Virginia on a family farm and all my family grew huge gardens, and also grew our own meat. We had 6 of us to provide for so my dad and brother did a lot of hunting. My mother always canned the excess. We were poor but only in cash because we always had plenty to eat. I learned from my mother, grandmother's, and aunts. I am learning a lot from you guys and all of the January crowd. Thanks for all of you. I am the youngest of the family and the only one who has carried on the tradition.
Just a note, if you do have an old pressure cooker/canner, or haven't used yours in a few years, in most places you can take it into the county extension office and they'll check the gauges, seals, etc for you to make sure everything's up to par. If you have an All American canner, they have an AMAZING warranty, so check that out if you're ever having issues or concerns with yours. I really love your guys channel and am getting back into gardening/preserving myself after five years off. I am so excited!
Be hard to find a deal on beef roast like that today but if anyone interested pause the video somewhere between 5:07 and 5:19 there is a perfect reflection of a cross on the jar of Rachel's left hand, unique!
I got so hungry watching this video! My husband is away working and I've had no real appetite or any interest in cooking. After seeing this, I needed roast beef immediately 😬 So I popped a small one in my pressure cooker - and ate half of it all by myself ... a snack?! lol - anywho, we have a local grocery that sells roasts all the time at an awesome price. I think I'm going to load up and get to canning it. Thank you for another great video!
I believe pressure canning roast beef in pints requires 75 minutes. You said several times in your video 70 minutes. This will mislead those who are not used to canning. I love watching your videos and have learned a lot from you. Keep the videos coming. Thanks.
@Rosa Loving. 75 minutes is correct for pressure canning pints of meat. It’s 90 minutes for quarts.
Yes the temperature and pressure has to be in the kill zone so I understand that to be 75 minutes for pints.
Those are glass jars. You can't can with jars. What you're doing is bottling or jarring. Why do some people call it canning? Canning is done with tin cans. It's a different thing all together.
It’s September 2021-Yes, I par-cooked my chunked beef and allowed to cool, then packed in jars. I’m told that it comes out as chunks, not mush or a pulled beef consistency. Idk…today is my first time I did it, so I’ll find out soon enough. I live in Michigan too. So nice to see someone in my State!! I just finished 7 Quarts of Beef Stew, waiting for Presto-23 to cool down to remove those babies!! Very excited….my first time!! Now, to fill my Pint jars to can next. I just started canning, I’m about 3 weeks old now into it. Thank you for your video’s!!
How was the texture ?
I'm also from Mi!
@@BringingPrettyBack Hello their! I’m Oakland County. The texture was fantastic. Melt in your mouth fantastic. I’ve been doing all my beef and hamburger meat in jars. I par cook hamburger and then pressure can it. It’s like Taco meat, so good.
Do this with venison. You will thank me for it later.
I have two canners from the 1960’s that I still use for canning. They are perfectly safe. Only down side is that they are made of heavy material and weigh more than modern canners. They also take longer to get up to temp and to cool off because of this. Love the history of them( my grandma and my momma used them before passing down to me.)and have so many great memories attached to them.
I have canned for several yrs. But this year, I am having trouble with my jars not sealing. In the past , I hardly ever had a jar, not seal. It is frustrating. I've checked all the obvious reasons to no avail. Do canning lids expire?
Very good video. We just did 60 pounds of bottom round. The tougher the meat the better it holds together. We cook just long enough to be able to pass through the slicer. Stack in wide mouth pints, cover with the stock. Sandwich meat and meat and potatoes. Quick meals.
Wow that's a nice haul!
@@1870s Safeway-Albersons has roast beef on sale for 2.97 a lb. Also, 85% burger. I've always added beef broth but today, I will try no liquid
Everything I've seen in my canning groups on Facebook says when canning meat you have to pressure can for 90 minutes. This video says 70 minutes??
"Buy one, get one free" Boy, oh, boy, those days are gone, aren't they?
Indeed.
I thought it was 75 minutes for pints?
My guide said 70
@@1870s Mine all say 75 and I look on the internet. Everything there says 75 also. Not sure if 5 minutes make a big difference tho.
Yes, the Master Food Preservers say 75 minutes for pints and 90 mintues for quarts. Also, after the pressure gets back down to zero, take the weight off and wait 10 more minutes before taking the lid off.
@@sort_of_a_homestead I've never waited 10 more minutes to take the lid off but I do the rest.
I know some people use a beef, bouillon cube in some of theirs some use nothing at all would it be safe to use been bone broth or beef stock out of a container form the store for example that is already liquid
Hello, to both of you, from Florida. I just found your channel & I subscribed. Oh, my youngest daughter is also named Rachel. I am sure that I am going to learn a great deal from you both. May God bless you both, greatly.
I've been canning for decades; most of the people I know are afraid to use the pressure canner, but I use it a lot. I loved this video. Wonderful job of taking the "scare" out of it. I hope lots and lots of people view it. A person always learns something. I'm going to go out and buy some Montreal seasoning and try it in the next batch of beef that gets canned. I would have never thought of that. Kudos. I've been canning ground beef (browned first and drained), but the beef stew meat I raw canned did not look too appealing, frankly, in the jar. I think adding the seasoning mix helped. Yours looks much better!
We just ordered out first pressure canner and are so excited! We need to learn to can our bone broth from all our goat, yak and turkey bones and bird feet.
Some times we roast the bones first some times not. W put homemade vinegar and put it on the wood stove for 3 days to a week. When doing chicken bones we do them until the leg bones squash when you squeeze.
That's great Nora! We have an AGA oven so we just stick our pot in the 250F oven for a few days. Works great. If you don't mind, how do you make your vinegar? is it ACV? We've made some ACV but often it moulds on top...
@@biegelfamilymusic5337 I started with a 1/2 pint of homemade vinegar from a friend a cup of unsulfated wine, unchlorinated water and a little less than a pound of sugar plus fruit. In a gallon jar. Most store brand sugar contains sulfur. No sulfur in the jar. We know use a 5 gallon bucket with a gamma seal with a 3/8 hole in the top. We put a piece of cotton over the hole for fruit flies. Then an old jar lid taped over that, to hold it in place. We put 2 to 3 gallons of apple , pear, peach, wild plums scraps cores etc. Anything you like the taste of that has a high sugar content.The more sugar in the fruit the less sugar you add. I don't add sugar if I have 2.5 to 3 gallons of cores. You are making wine first and when the yeast stops growing because the alcohol content is to high in the anaerobic environment, the hole will let in air and the same yeast will eat the alcohol in the new aerobic environment. The mold comes in at the onset before the alcohol vinegar and the carbon dioxide take over. The wine will help with the mold. 65 to 85 deg. no sun and no quick temp changes. Much much much easier in a big volume and with left overs. I always leave 1/2 gallon of old fruit an fist size piece of mother in the bucket. Put the mother to discard in a big sieve to drain. Save liquid and feed the mother to the chickens and pigs. Hope this makes sense.
Wow, thank you so much for sharing Nora! Maybe ours moulded because we didn't have enough sugar content. I just covered the apples with water and added some raw ACV as a starter. That's good to know about the sulfur in the sugar. Thanks again!
Why is my lid so hard to twist it closed??? I put some oil on the rybber gasket but why so hard to twist shut sealed??? Can anyone help
I had the same problem the first time I used my canner, I learned if I pushed down on lid then turned it It worked. I still have to check to see which way to turn it.
Thank you for such good details and esp of explaining Finger tight! Wonderful vid.
Will you please double check time for pressure canning red meat in pint jars? My pressure canner booklet calls for 75 minutes, yet you state 70 in your video. Thanks
Definitely follow your own research always
Just an FYI with the vinegar (did the same thing with my Presto canner) after 10 years I had to get a new weight/gauge/gaskets because the inside of the weight had been "eaten away". I use my canner frequently, not only for canning, but to pressure cook bone broth so that I use as much of the animal as possible.
Yep, we use ours a ton too. Rubber only lasts a couple of years. We do try to lube it from time to time with some oil to help keep it soft.
You mentioned in another video that canning ground beef can change its texture. Just wondering what the texture of this beef is like after canning? Thanks!
I love having canned chuck roast on the shelf. It is great for dump and go pot roast. I can baby carrots in the Lipton onion soup and these and some drained canned potatoes and the meat and juice the onion soup mixes with the beef juices, I will put in small roasting pan till veggies brown around edges and serve. Love the meat in chili’s also. I don’t season when canning.
Rachel, you are so truly blessed. Todd is amazing on videos. It was quite enjoyable watching him cook and can
The meat.
Thank You both for sharing
I love The both of you🙏🙏
Linda from Ct
Our pleasure! ♥
Awesome job Todd, you done well! Looks amazing Rachel, thanks for showing Todd how to pressure can. God bless! I have yet to can meat, I look forward to doing it and I won't be afraid, I promise because Y'all made it look easy.
Awesome go for it 👍
Ok Guys so I love fat how much fat is too much fat when canning beef?
The other reason one should remove a lot of the fat is when you pressure can, the heat does not penetrate through the fat in the middle of the jar which can cause botulism to grow.
Awesome! I just got my first pressure canner and I haven't used it yet. Thanks for the education.
My store had those BOGO roasts recently, and I crammed six of them in my freezer. I was wondering if I could do this very thing, and I thank you for the video. Perfect video for me!
Are you guys in Canada? I'm in New Brunswick. We're Carnivore and want to keep the fat on our roasts. They're not super fatty. Hate the idea of cutting fat off.
Is it possible to pressure can 4oz pieces of meat? I'm new to the world of canning 🥰
By taking out the sinew and silver skin you are throwing away some excellent nutrition! By pressure canning all of that will cook down and become collagen your meat will be tender, there is no reason to remove all of that!
I love to watch you while drinking my coffee. Your videos are full of great info an so very relaxing to watch..blessings
Did all 10 jars fit in the canner? If not, can you partial fill your canner?
What temperature? Do you remove all the air bubbles
i would tye the beard up so it doesn't get in my jars-
Does your meat become mushy?
Can you list some ways to use this beef in meals please.
Do you have to recalibrate your gage yearly?
75 minutes needed for pints. Not 70.
I canned roast yesterday also! They had chuck roast on sale, but were sold out so I ended up getting flat iron at the same price. It’s nice meat, but there is some tough gristle in there, next time I will go back to chuck or already cubed stew meat! I am sure that my knives could’ve been slightly sharper also ;-). I chose to pan fry for just a bit to add flavor, And I also found that when you raw pack, it will stick together and I like each piece to float in juice. But honestly...Either method is really great!
Awesome, cubed beef sure would be simpler to process
Chuck roast is a very tasty meat to can.
Todd, I took the fat and cooked it for my dog.
Hahaha I damn near fell out of my chair laughing when I saw the beef flying. This was a really truly informational video in a lot of detail which is really good to see all of this. I saved this video in my canning folder with all my favorites. Thanks a lot for this video it's well worth the watch.
fyi for a pint it's 75 minutes not 70
@@elotalks8185 where is there a comment here that says a pint is 70 ninutes and who are you actually speaking to??? pints are 75 and quarts are 90 with all meats so why are you telling me that in the first place? I know how to can and I know how to skip over a misspeak in a video and I am not stupid that I cant understand what she meant. .
Question: Why does the directions on the pressure canner say: Doubles as a boiling water canner for fruits, jams, jellies, pickles, and salsa in half-pint and pint jars. Can't pints and 1/2 pints be used to can meat?? Please explain.
Yeah, sure you can use small jars for meat. In this video we demonstrated pressure canning - which is a must for meats. Other things like Jellies and pickles can just be water bath canned. Basically put in a pot and fill until water is cover tops of jars and boil for xx amount of time based on guidance. What they're saying, is you can use this pot for both purposes. Pressure canning and water bath canning. We do this often in some of our videos.
My problem, I have a limited amount of jars right now.
I don't know if you have a Menards around but we were there like a month ago and bought a few boxes of 4 oz jars and I was told that they wouldn't be getting more until newt year but when we went back about 2 weeks ago they had 16 oz and quart jars. Don't forget to look at your local grocery store. We found some at ours that was in a odd place over by the freezer section. Good luck!
I own a Pressure Canner and never used it. I prefer Water Bath, what is the difference in meat consistency between the two methods? Which method do you prefer? Thank you!
Not really safe to WB meat, unless you're processing for like 3+ hours. We've never tried that ourselves.
For years I canned ALL our meat as we were off grid before it was cool and before all the alternative means were available. I always used water in my beef or wild game so to see your process was interesting. Thanks for an alternate method.
You're welcome. We try to can what we can, never know when power is gunna fail.
NICE! Just ran a batch of raw packed pork loin and B-less chick thighs today. Looks like I done it aright. Will be watching for some more sales.
I did my first pressure canning yesterday and I have about an 1/8 in of fat on top is that going to be an issue? I thought I removed enough to not get that but it scares me a bit. Thanks.
it will be fine, you can never remove it all. some will help with flavor.
BOGO pork roast 14 pints of spicy pork. Tomorrow BOGO chicken 20 lbs...
Thank you sooooo much for doing this!! I WONDERED how to raw pack!! 👏👏👏👏❤️😃