canning - Ask Extension
I have canned beef before.......chunks as in stew meat......and watched my mother can numerous quarts every year.
We always put the raw, small chunks...
Knowledgebase
canning #889429
Asked November 06, 2024, 11:51 AM EST
I have canned beef before.......chunks as in stew meat......and watched my mother can numerous quarts every year.
We always put the raw, small chunks loosely in the jar, added 1 tsp salt and added the lid for the canner. Process at 15 lbs pressure for 120 minutes.
Should I add any liquid? Or, allow the meat juices to fill the jar?
Muskingum County Ohio
Expert Response
I have canned beef before.......chunks as in stew meat......and watched my mother can numerous quarts every year. We always put the raw, small chunks loosely in the jar, added 1 tsp salt and added the lid for the canner. Process at 15 lbs pressure for 120 minutes. Should I add any liquid? Or, allow the meat juices to fill the jar?
Hello Rose,
According to the National Center for Home Food Preservation, NO liquid is added to each jar.
https://nchfp.uga.edu/how/can/preparing-and-canning-poultry-red-meats-and-seafoods/meat-strips-cubes-or-chunks/
In addition, they recommend:
90 minutes for quarts
75 minutes for pints
(at 11 lbs. pressure for dial gauge and 10 psi for weighted gauge).
