Pressure Canning ROAST BEEF...and Other Meat

I'm Jamie from Gilbert Fire and we're finally going to get started with the video you guys have been waiting for, which is how to can

roast

roast

s. I've been talking about how wonderful canned

meat

is, and in particular how wonderful roast

meat

s are, and I know many of you have said, where's the video? The thing is, I had canned, oh I don't even know, probably about 90 pounds of roast last time I did it honestly it took me about a year and we're finally getting down now. As far as I'm concerned, I think there's maybe four quarts and three pints of roast left, so it's time to call off some more, so here's the long-awaited video on how to roast a can.

You guys will be surprised at how simple this is and Honestly, of all the different canned meats I've tried, canned roast is by far the best. Now many of you have also asked me if you can't eat

other

meats, like venison, this way. I will definitely give you some advice. As I go through the process of what to do if you're

canning

things like venison, but for now let me go over what you're going to need to can your roasts well, so what do you need to get off to a good start? The first thing you will need is a

pressure

canner, this is completely different than a

pressure

cooker.

If you're new to

canning

, I'll direct you to our canning 101 video that covers all the basics of canning, which is really important because we're going to answer a lot of questions in that video that we won't cover in this video, so after you watch it, you can go back to this video and learn how to make Camrose now, my canner is the all-American 921 that holds seven quart jars for 14 to 16 pint jars, 14 to 16, just depending on if you use wide mouth or if you use regular mouth jars for this particular video. I'm going to can my roasts in quarters. jars, you can also can them in pints, there will be a different processing time if you use pints, but I can them in both, although I actually prefer to can them in the judiciary because I use the quart jars more to make a To eat, the jars Pint jars are more for making sandwiches, so you'll need the seven-quart jars if you're using the all-American or an

other

countertop that has 7 quarts.

I use the wide mouth jar because it is easier to get the meat in and out and for my recipe I use fresh onions in the bottom of the jar. This is completely optional. You don't have to use fresh onions. You can also use dehydrated onions if you have them and if you don't want to use them. onions at all, you don't have to use onions at all, in my opinion this really increases the flavor, the next thing you'll need is some kind of spice. I like to use a steak seasoning, this is called Montreal Steak Seasoning.

I think the name is pretty generic. I've seen it at several different spice stores where I bought mine as a standard, since their standard is where I buy a lot of my supplies in bulk. If you're interested, I'll leave you a link to an article on my blog where I talk about their standard, but Montreal Steak Seasoning is a mix of salt and pepper and it's really good for steaks, it's a wonderful steak mix and everything. It's natural and non-GMO and all that. What to keep in mind: a lot of people ask about spices and if they can use any spice they want, the problem is that sage tends to give some of the meats a bad flavor.

This is something I've read about. It's not something I've personally experienced. I read about this before I started canning, so I never tried it because I didn't want to ruin my meat, but be careful if you use anything with sage. I want to try to prevent them from also needing wide mouth lids to go with the wide mouth jars. I reuse my lids again if you're interested in why I do that check out the canning 101 video and I'm also going to need a ring house to go with the jars so this is my first off the grid canning video.

I've canned off the grid before, but this is my first video showing you if you can get credit. I'm not really sure how this will go, but what we're going to use is my Camp Chef propane burner. I made a video about this when I was living on the net and it's basically an alternative to glass stovetops because a lot of people want to know if they can use their All American pressure canner on a glass stovetop, some can and some can't, but if you want to be really super safe, I would recommend buying something like the Camp Chef canner or the F2 kids propane burner, that's what you're going to use and that's outside, so I'll take you outside and we'll show you that and get everything ready for the sweets and you'll want some oil, so this is the Camp Chef Propane Two Burner.

The reason I painted the propane burner is because I usually use one of the burners to brown the ground

beef

and then leave the canner on the other side, so I recommend at least two propane burners, if not three, these are it. All-American 921 and I had already put two inches of water in there. These two inches of water are specific to the All-American 921. If you are using a different pressure canner, it may require a different amount of water, but for ours it is like this. two inches of water now the next thing we're going to do is lubricate the inside of the metal here with a little bit of olive oil, you can use coconut oil or whatever oil you want, but this one doesn't have any kind of rings our gaskets, so you need to lubricate the inside so it doesn't stick.

Now we're going to go back inside and start preparing our meat, so one of the questions I always get is what kind of cuts I use. to can roasts and the answer is whatever is cheapest, whatever I can get and the sinks behind me that are falling over are a mix of roast and round roast and whatever I can get actually came from a local farm. If you guys actually watch the Heritage Hills farm tour video at the end of that video, there's a steer named Stew that, whoever took him, was taken to the butcher a couple of weeks ago and couldn't be passed up. the opportunity to do some roasts, so the first thing you want to do if you have frozen

beef

, because that's what they do with the processor, they freeze it right away because you're going to want to defrost it and you don't want to can frozen beef, so the second thing you want to do is What we will do is put the onions in the jar.

The reason I do the onions first is because I don't want to contaminate all the meat with the onions. and all that so first I'm going to chop my onions and this is just a container I use for leftover onions I just want to slice them nothing special and there's really no set amount just throw a couple pieces in the bottom of the jars. so I used about two and a half onions for the seven courts again there is no set amount just throw a couple of pieces in the bottom of the jar super simple now another thing I didn't mention is that these jars are clean but not sterilized.

You don't need to sterilize your jars according to the USDA. You do not need to sterilize your jars as long as you pressure can or water bath can them for a minimum of ten minutes so that these jars are cleaned and clean, but not sterilized. So, the next thing we are going to do is cut the roast pieces and put them in the jar. At this point I wanted to mention that if you are using game meat like baer or venison, you may want to soak the meat in salt water for at least a couple of hours, if not overnight, and be sure to rinse it very well as it removes some of the meat. of the spicy meat flavor.

Also when we go to cut the roast, want to bone it and make sure we trim everything, make sure we remove everything. If you're using something with a super lean fat content, like venison, you might want to add a little bit of fat in there. to give it a little flavor, that's what a lot of people like to do, but don't use too much because too much fat will prevent the jars from sealing properly once you've boned the meat and removed all the fat. You're just going to want to take the pieces and pack them in the jar, you're going to want to pack it pretty well because this is a raw recipe that I'm showing you and as it cooks, it's going to cook, so pack it up.

It's there pretty good, so there are two ways to roast it, either hot or raw. I'm showing you the raw package method because this is what works for me. I think it's super simple and makes a fantastic final product. another way to do it just so you know the chickens are angry as they are on a diet today and if you want to know why our chickens are on a diet check out our Instagram page so what I was saying was There are two ways to prepare the roast - you can pack it or you can do a hot pack where you will cook the roast first the way you want, you can roast it or however you want until it's rare and then pack it in the roast. of hot packing is that it doesn't shrink as much and provides more liquid coverage, but the benefit of doing raw packing is that it's super simple and that's the way I like to do it, so I'm showing you raw packing .

If you have any bones left over, be sure to keep these peas aside. You can throw them in a freezer bag and when you're ready you can make delicious bone broth, so we packed our meat in our jars. I left about an inch of headspace for all the jars, which is necessary to help seal. I know a couple of people will ask how many pounds fit in each jar. It's about a pound per liter, so this would fit about two pounds in a quart and what we're going to do now is add our seasoning, so again, this is a Montreal steak seasoning.

You can use whatever you want, just be careful if you use sage, you can only use salt and pepper. If you like, we'll add about two teaspoons to each, about that amount, there's no real set amount, just be careful, don't overdo it, so the meats are packed and we're ready to cover. and rings, but before doing so I want to point out that when canning any type of raw meat, it is not recommended to add any type of liquid such as water or broth, the reason for this is that the meat is going to shrink. goes down and produces its own juices, the disadvantage of raw packaging is that this is how it will look every time it is finished processing, you can see that the meat that does not produce enough liquid to completely cover the entire product and therefore the meat that is exposed It's going to be a little darker in color than what's underneath the liquid.

There is nothing wrong with this. It is perfectly edible. The top tastes just as good as the bottom, but for aesthetics some people don't like the way it looks. If you don't like the way it looks, you can choose to heat the meat too much and it will shrink. It will pre-shrink the meat and then you can add liquid to it up to the one inch mark and then not. you have to worry about it being only half covered, something that is not approved by the USDA. You may choose to add a little liquid to your raw package, knowing that this will not completely cover your product.

You can choose to add just a little. of boiling water or broth to your product, if you want a completely optional option, we're not going to do that today just because I'm trying to make a training video on how to do it the right way, but if you wanted you could probably put as much water or broth in there and that would give you a higher level of water, so the next thing we're going to do is clean the edges of everyone. In our jars you can see that there are small pieces of meat and spices stuck to the jars which will prevent the lid from sticking if you don't remove it if you are using something if you have something sticky on your jar, like meat You may want to use vinegar to clean it , just be careful not to double-wet the cloth and contaminate the jar, so just apply a little vinegar and wipe down the rings or edges, and if it starts to get dirty. definitely use a clean corner before dipping it back into vinegar now we're just going to put the lids on now a little thing with the lids some people like to simmer the lids before putting them on the jars, the manufacturer of the lids I recommend Whatever you do, just soften this rubber band and help seal it so it seals a little better, but I don't do this and haven't had any problems with the sealing because the lids don't simmer, just save. one step tighten these with your fingers now they are ready to go into the pot now we are going to put the lid on just make sure you line up the arrow with the little indentation using the opposite levers we are going to tighten this with your fingers turn on our propane and Let's turn on our burner.

Now I keep the burner on at medium-high and then it will need to be adjusted as the pressure builds up if you don't have a propane-to-propane burner. you can absolutely do this indoors you just put it on the stove and then you do exactly the same thing we're doing here so this is kind of the off grid version but it's very similar to doing it on the grid now one thing . The thing to note is that we don't put the weight on, this is the way we don't put the weight on until it vents for 10 minutes, so now we're going to let this build up the pressure and let it vent for 10 minutes. minutes, so how long can you grill and what pressure will you need to use?a USDA approved recipe and the website I like to use is the National Center for Homemade Foods?preservation this is the website I use for all my canning times and for all my recipes when I visit the National Center for preserving food at home, you'll want to go to how do I prepare and can poultry below. red meats and seafood and well today we are canning strips of meat, cubes or chunks and here are all the pressure canning times for hot packs and raw and the instructions for making both now here it doesn't mention using onions that's just something.

What I do is not going to change the canning time at all and what you are going to see here are two different ways of canning: the first is a gauge pressure canner and the second is a weighted gauge pressure canner for the all-American, We use the instructions for the weighted gauge pressure canner. If you have a different type of canner, you may have a dial indicator and you may need to use those, so for both hot and raw canning we are using quarts and we are going to do that at 90 minutes and our new off grid location here is now over a thousand feet so we're going to do it at fifteen pounds of pressure so our counter just started venting you can see it and feel it when you put your hand on us.

We are going to leave this event for ten minutes before putting the weight into the Schneider canner. It's been venting for 10 minutes and now we're going to put it at 15 lbs baseline. I have my way of measuring with a little string here, that's the 15 that's for our particular altitude and I'm going to place it. You will start to see the dial indicator rising. This is both the dial gauge and a weighted gauge pressure canner, but we use the times for the weighted gauge and we're going to wait for it to get to 15, when it gets to 15, that's when we'll start our timing right, where there's 16 lbs. of pressure and now is when we start our time, which will now be 90 minutes.

The time we need to pay close attention to this pressure gauge to make sure it doesn't continue to rise beyond 15 pounds of pressure, if it continues to rise, is when those accidents happen and the pressure canner is out of tennis gear. You have to stand by your pressure canner and do a Justin to reduce the temperature to keep it around that 15 psi. If it happens to drop below 15 psi, you should turn the pressure back up and then reset the choke completely. Again, not something you want to do because that can result in overcooking. Your frankness has been at fifteen pounds of pressure for 90 minutes an hour on the penis, so let's turn it off again and now we're just going to leave it. sit until the gauge goes all the way down to zero, don't remove the weighted gauge from this period, okay, our gauge is now at zero and now it's safe to remove the weighted gauge and now we're going to let it air out. for another 10 minutes, okay, our canner has finished venting and it's time to take out these jars.

Here's the difference between indoor canning and outdoor canning, the temperature here is around 60 degrees and if I opened this right now with no matter how hot it is in there, all these jars are going to break so you have to be very aware of the outside temperature and the temperature of the jars every time you are going to put jars in or take them out, so what we are going to do is We are going to take this whole canner and take it to the house where it is so that it can do a little more heat in our house, about 70 degrees, and then we will open it there.

I'm going to ask Jeremy to do it. This is because this counter is very heavy, it is very difficult for me to lift it. Okay, so we're going to open it the same way we put it on opposite levers and then we're going to open it away from your face so you don't. I'm not going to steam Bert just like that and now we're going to take them out and place them on a cloth on the table. I just want to point out that I didn't add liquid to these jars and that this particular steer was apparently a lot juicier than some of the others I've had in the past because the liquid almost completely covered all the solid meat in the jar, so It's actually a good thing I didn't add any liquid to this jar for this. particular batch right now, these jars are going to sit here on the counter for up to 24 hours just to make sure they cool and everything seals after that, I'm going to take the rings off, I'm going to clean them, mark the lids what they are and the date and then I will store them in my pantry for long term storage and then I will store them in my pantry for long term storage, so a lot of people ask how long do canned goods last on the shelf and the USDA will put a date of about a year, but I can tell you that canned products have lasted us 2 to 3 years and some people you know, 15 to 20 years, the difference is that the longer they stay, the more vitamins are depleted in the product itself, so You'll want to eat them sooner rather than later, but they're good for several years if you want.

The next question is: can you eat it straight from the jar? Absolutely, all of this has been removed from the product. botulism and everything that has happened, if you can do it correctly, you can open a jar and eat it. Many people like to play it safe and reheat the contents to about 180 degrees higher just to make sure everything you know dies in it, but I can tell you that you can heat them right from a jar. It's completely safe and the last question I know some people will ask is what do you use this for?

We use the large jars as a garnish, so we'll open a jar. From this we'll put some horseradish on it, make some mashed potatoes and some green beans or something like a green side to go with it and we'll eat it as a meal and then we'll also have a bit of a pint. jars and we'll be using them for things like sandwiches, so I hope that was helpful to you. I hope you go ahead and try canning your own roasts. If you do, please leave your comments below. I want to hear from you. I love it.

I hear stories of people who have never been able to do it before and decide to try it and usually end up liking it, but if they don't stop that too, I hope you like this kind of thing, subscribe and we will have more preserves. The videos will be out at some point as soon as I buy some fruits and vegetables. We're probably done with the jams in the spring and summer, so I'm looking forward to them coming out and finishing up, we'll see that in the next video, thanks for watching.