Pressure Canning Basics: Beef Roast

so today we're gonna work on a project that I've wanted to do for a long time and that is to can some roast beef this plane both beef that we can use kind of like we use our ground meat ground beef for different quick easy meals the local grocery store had chuck roast on sale buy one get one free yesterday when I stopped by and I thought hey this is the perfect opportunity there's also been some comments on videos some of your canning videos recently that I've never pressure canned and I'm afraid so we thought why not bring you guys along and show you guys the process of pressure canning today with this roast beef we had to make a quick and easy meal since I don't have a whole lot of experience with pressure canning and caning in general Rachael does most of it she's here with me today to help give me some guidance to make sure I don't screw this up and give you guys bad information there you go I'll help with the jar sweep he's the master cutter as you guys know it so the cutting is all him yep so what we're gonna start with is Rachael has all of our jars already washed from earlier this morning they're ready to go pressure canner is here on the stove behind us we're gonna start by cutting up all of this meat into about 1 inch by 1 inch cubes removing any heavy fatty areas and see like right here there's a lot of fat does if you end up with too much fat in your jars that might not seal right we're also gonna season our meat with some Montreal steak seasoning as we go so yeah I'm excited they washed up one more time when we'll get cutting so we'll start with this easy side first over here and separate that sometimes with these roasts you can just do a lot of pulling with your fingers and sections will come apart pretty easy I've cut a lot of meat over the years I spent probably eight years working in restaurants over the years and one restaurant in particular that I worked at we would buy the majority of all of our meat and big chunks so you know like porterhouse steaks t-bone steaks it would come one big huge loin and we had a meat saw we would cut it all on our our own equipment size it weigh it this little silver skin send you stuff make sure you get that stuff off cuz that stuff can be nasty and for the harder side we're gonna end up with chunks of meat that are connected with some fatty tissue and here's some more of that silver skin just trim off a little bit of this and you'll be good big chunk like this on the end this fat this is probably just gonna end up as waste or we'll toss it in a bag and stick it in the freezer for some time when we make up some beef stock this started off as about 12 pounds of chuck roast once I removed the fat and some of the silver skin tendon tough stuff we ended up with I think maybe about 10 pounds there's about two pounds of waste that will that will freeze it's not super important then you get rid of all the fat it's just like the big chunks of fat so there's some that has like little pieces of fat in it that's okay that's just gonna add flavor yep so I brought Rachael back and it's ready to pack the jars did you tell them what seasonings we're using no you can make this plain you don't have to add any seasonings at all we're gonna add it because to make it a little bit more of a go to fast food you can take a spoon and eat it right out of the jar if you want it or dump it in a pan and warm it up so we're gonna add one teaspoon to each pint jar of Montreal steak seasoning on the top once we get it packed in yep you could add garlic you could add onions you can really it's your choice we're choosing Montreal steak seasoning just because that's our most frequently used seasoning when it comes to beef like this it's pretty generic is basically the bulk of it is salt and peppers right okay okay so we're just gonna take these and pack them down in there thank you yeah and you want one-inch headspace so this bottom ring jar yep that getting a few just below that yeah no different cuts of beef depending on how it was raised will so this is the process that we're doing today is cold packing right raw packet Rob hanging so we're taking raw meat and we're packing it in jars and another way that you could do this you could cook all this up first okay and hot packet for simplicity and ease were taking this route today a both methods hot pack and raw pack still require a pressure canner right right yes so we're not gonna add any any water or broth of any kind of this we're just gonna let the meat make its own so when it's done there could be a gap in how much liquid there is in the bottom of the jar there might be this much it might be full it just depends on the beef and how it was raised and how juicy it is and how much fat you left in there cuz it'll make its own juice as it cooks okay we ended up with 10 pints of our chuck roast and I'm just adding a teaspoon of the Montreal steak seasoning and then what we'll do is we will wipe down the rims with some vinegar to make sure there's no like fat from our fingers and the meat on it okay when you screw on your lids you just want to go finger tight I mean what I always wondered what did that mean and basically when you're screwing it when your fingers don't go anymore that's enough you don't want to have to do an extra push just finger tight that's it we already took out your pressure canner I'll forest you added about two inches of water to the bottom we do have somewhat hard water even though we do have city water here where we live so we always add a little splash of vinegar what it will prevent is if you have really hard water and you can sometimes you'll end up with this white film on the outside of your jars and the vinegar will help remove that the waters not boiling yet but that's perfectly fine we can put our jars in now with our jars in we're ready to put our lid on and lock it in and it's gonna take a little while to come up to temperature before it'll start venting out the little vent hole here which is perfectly fine that's something that you have to do once this starts venting and you get steam coming out you're gonna let that steam continue to come out like that for about 10 minutes well at least 10 minutes before you put your weight on top so send venting for 10 minutes now venting meaning steam coming out of the hole now we can add our weights careful don't burn yourself this point we need to work at our elevation we need to pressure canvas at 10 psi so we're gonna let this gage come up to 10 once it comes up to that point we're gonna lower the temperature on our burner to a point where it keeps the staple at 10 you don't want to let it drop below 10 and you don't want to let it go higher than 10 so play around with your stove figure out what's gonna work good for you so we're at 10 pounds I knew that right away my backwards to the canner the more and more you pressure can you're going to get to understand the sound that it makes in your environment when it's that pressure so a night you're also going to learn your stove down to the I that you always can on where you need to set your temperature I know mine is exactly at the second dot from low and that's gonna hold my pressure now we're just gonna set the timer for 70 minutes and let well it's done then 70 minutes next thing you do leave this alone leave this lump turn off your heat and watch your pressure gauge until it goes down to zero don't touch it don't do anything until that goes down to zero it could take a little while well it took about 30 minutes for the pressure to finally come all the way down to zero and then what you have to wait for is the little locking mechanism it prevents you from being able to open the lid while it's still under pressure it's one of the safety mechanisms it's all done the smells are pretty amazing smelled up the whole house like roast beef nice that really made a lot of juice yeah that's good no it smells so good so I'm a pressure canning it's really nothing to be like afraid I'm afraid of it's it's really not that hard um you do want to make sure you have a good pressure canner don't use like your grandma's that's been down in her basement for the last 30 years make sure it's something modern the gauges are safe the pressure release valves are safe and follow the USDA guidelines for length of time and amount of pressure based on your elevation any more tips no I'm proud of you for doing it for the first time yeah no I know how thanks for teaching me yeah but guys stay tuned because after he wraps up here I've been working on another winter canning video behind us so I'll have that out soon so you guys can have some more winter ideas on what - can when nothing's growing but when you get stuff cheap you find like roast beef buy one get one free chicken thighs to compress yeah somebody gives you a bunch of ground beef yeah all that stuff can be canned and preserved and make some more good treats so thanks for watching guys if you have any questions about pressure caning if you're still nervous leave them down in the comments and Rachel will answer boy yeah thank you guys later bye yes

Channel: That 1870's Homestead

Views: 12,624

Rating: 4.9897957 out of 5

Keywords: michigan, homestead, pressure canning, how to can beef, canning meat, food storage, canning roast beef, how to can meat, home canning, canning beef stew raw pack, canning meat for long term storage, homesteading for beginners, canning beef, how to can, modern homesteading, homesteading skills, homesteading skills to learn, pressure canning meat, how to can beef roast, home canning basics, first time pressure canning, canned roast beef, home made, pot roast

Id: pcsu7qBBitY

Length: 11min 17sec (677 seconds)

Published: Sun Dec 08 2019