Best 3 Raw Pack Beef Recipes

RAW PACK BEEF

Steps:

• Select meat suited for a roast.
• Trim and wipe with a damp cloth.
• Cut into pieces.
• Pack loosely to within 1 inch of top of jar.
• Add 1 teaspoon salt to each quart jar if desired.
• DO NOT ADD LIQUID.
• Put on cap, screwing band FIRMLY TIGHT.
• Process: using 10 pounds pressure.
• Pints for 75 minutes.
• Quarts for 90 minutes.

CANNED VENISON

Steps:

• Raw pack:.
• Add 1 tsp canning salt per quart jar.
• Add 1/2 beef bouillon cube to each jar.
• Pack with meat and desired amount of onion. (I add 7 to 10 pieces of onion to my jars). Pack meat tightly. I use a wooden spoon to jam the meat in tightly.
• Remove air bubbles leaving 1 inch head space. Affix two part lids.
• Process in pressure canner at 10 lbs pressure for 90 minutes for quarts.

HOME CANNED OLD- FASHION BEEF STEW

Steps:

• In a 4 to 6 quart kettl or dutch oven, brown half the meat at a time in hot shortening. In kettle combine browned meat, 2 cups water, carrots, potatoes, onion, celery, garlic, salt, worcestershire sauce, paprika and pepper. cook covered 15 minutes. Combine flour and 1/2 cups cold water, add to boiling stew mixture. Cook till bubbly. ( Mixture will appear thin before canning).
• Pack into jars, distributing meat, vegetables and gravy evenly and leaving a 1 inch head space. Adjust lids. Process in pressure canner at 10 pounds pints: 75 minutes or Quarts 90 minutes.
• Makes 8 pints.