How to Can a Roast
Sometimes you get lucky and you hit the mother-lode on meat. Maybe it’s a great sale. Perhaps you’ve bought a portion of a cow or pig in cooperation with some others. Maybe there’s a hunter in the family and you have been blessed with venison.
However you acquired your roast of beast, you need to get it canned as soon as possible. We became all too aware of the delicacy of the power grid when there were still people in the New York City area that didn’t have power for months after Hurricane Sandy struck. When you can your meat, it is preserved regardless of the electricity situation.
The other benefit to canning your meat is that it’s immediately ready to eat. Just heat it up and dinner is served!
When prepping the meat, use a serrated knife to slice the roast into pieces that would fit into your jars. I prefer wide mouth jars for meat. I always raw pack meat since it will cook thoroughly during the pressure canning process.
Below, you’ll find two ways of canning your roast beef: in its own juices or in barbecue sauce.
Canned Roast Beast
Ingredients (per jar):
- 1 pound of roast (approximately)
- 1 clove of garlic
- 2 small cooking onions, halved
- salt and pepper
- Place a kettle or pot of water on to boil.
- Jars should still be warm from being sterilized.
- While waiting for the kettle to boil, place roast in each jar, leaving an inch and a half of space for the additional ingredients.
- Add garlic, onions, salt and pepper to each jar.
- Pour water from the kettle into the jars over the meat and veggies. Using a table knife, run it down the sides of the jars to remove any air pockets, then top up if needed. Allow 1 inch of headspace.
- Use a cloth with some vinegar on it to wipe the lip of the jars. If there is fat from the meat on the lip, the jars won’t seal properly.
- Put the lids on the jars and finger-tighten the rings.
- Using your pressure canner, process the jars for 90 minutes at 10 pounds of pressure, adjusting for altitude.
When you are ready to serve your roast, use the canning liquid to make gravy.
How to Can Roast Beast in Barbecue Sauce
You may not want to can all of your beef as a simple roast – another great way to preserve your meat is in a homemade barbecue sauce. This sweet sauce is especially nice with game to reduce the flavor that some people find offensive. It can be used for roast or for ground meat. If you have some left over, use it to brush over chicken when roasting it in the oven.
- 4 cups of crushed tomatoes (canned or fresh)
- 6 cloves of garlic
- 6 small cooking onions
- 2 tbs of dried bell pepper or 1/2 cup of fresh bell pepper
- 1/4 cup of brown sugar
- 1/4 cup of white vinegar
- 1 tsp of Worcestshire sauce
- 1 tbsp of hot sauce (like Frank’s Red Hot)
- 2 tbsp of salt
- 1/4 tsp of powdered cloves
- 1 tbsp of paprika
- Using a food processor, finely mince peppers, garlic and onion.
- Mix all ingredients in a saucepan and bring to a boil.
- Ladle the hot liquid over the meat, being sure to use a knife to remove air pockets.
- Proceed with canning as for regular roast beast, above, or pour over uncooked ground beef (or other meat) and proceed as above.
Here are the products used to make this item:
Recipe: The Organic Canner