Canned Roast Beef

Canned Roast Beef (Made from Sirloin Tip)

Cut beef into bit-sized chunks.  Heat small amount of grease in a roasting pan.  Add meat.  Place in a 350° oven.  Cook until all side are browned.

   

Pack into clean jars (the jars don’t need to be hot) loosely to about 1 inch from the top of each jar.   Add desired amount of salt to jar (usually about ½ teaspoon per pint.)  Pour beef drippings into jars dividing equally among jars.  Add water to fill rest of jar up to shoulder of jar.  Add any desired seasonings such as garlic, Worchestershire sauce, etc.  Put lid and rings on jars.  (Lids don’t need to be hot.) 

Process in pressure cooker for 60 minutes for pints and 75 minutes for quarts with 10 pounds of pressure.

NOTES:  I usually put 2 large cloves of garlic, minced and sprinkle raw meat with basil to cook in the flavor.  Onions would also work well.   Also, can drizzle a little olive oil over raw meat, if desired.  Amount of meat used does not matter; just use as much as desired.

For cooked chicken:  10 pounds of pressure for 15 minutes.