Pressure Canning Corned Beef and Cabbage
Canning corned beef to store in your emergency food pantry will be one of the most important foods you have. It's literally part of the "meat and potatoes" of a meal. It's filling, has a lot of calories, and has a lot of protein and fat that will prevent hunger longer than just about any other food.
This recipe is a healthy and satisfying dish. It has many purposes, especially when you are from work, and cooking is not on the to-do list. You take out your canned corned beef in your jar, and your supper is readily served.
In this canning process, we will use briskets and potatoes since they have little acid content, which makes the corn a healthier and delicious meal. You will require a pressure canner to remove fats from the brisket, remember fat and acid contribute heavily to food spoilage.
You can add additional herbs and spices to season the brisket and the potatoes to add the flavor. Remember, the extra flavor is right for appetite. The objective is to make the canned corned beef to keep its taste for a longer time. Without proper canning, it will be food on the waste, and we do not want that.
The delicacy of a meal is defined by taste and flavor; therefore, we will need a strong and taste flavor such as Boston spice. It sets the revolution in the mouth, and with it, in the food, you can never eat a flavorless meal. We will use this blend to season our corned beef.
Be keen on following the details on the beef canner of your choice. These guidelines are fundamental; if you miss one point, the entire process will be ruined. When you get the process right, this will be your favorite canning recipe. For the pressure canners, make sure you acquire them on the food store or online shows; however, everyone has their taste.
Ingredients
The following ingredients are readily available in food stores or online stores. Please do not be worried about where to buy them.
- 4 to 5 pounds of beef brisket, either home-cured or pre-cured
- Jug of water
- Optional: A spicing blend ½ teaspoon (on every half jar)
Instructions
Step 1: Cut the beef briskets in 1-inch pieces and then remove fat
Cutting the briskets in pieces will give an easy time when you try to fit them on the jars. And also, make sure the jars are sterilized before use because germs will cause the canned beef rot, and that's a waste.
Step 2: Boil some water in a kettle
Boiled water plays an essential role in canning corned meat. Hot water is necessary, especially when using acidic foods such as potatoes.
Step 3: Pack the jars
by layering the beef brisket jars and ensure you leave a space. The headspace is very important since you do not want food to spill during the pressuring process. Again, do not leave a massive space because air space in a jar provides a habitat for germs.
Step 4: Fill the jars with hot water (do not fill to the brim)
Remove air bubbles in the jar and fill more warm water and leave a 1-inch headspace
Using the knife from the canning kit removes the bubbles by inserting it on the sides between the meat and the jar—the reason behind removing the bubbles is because the air spaces in bubbles will cause food discoloring. Additionally, the jar lids will not fit effectively because there will be no time to remove air during the pressure process.
Step 5: Clean the jars with kitchen towels
soak the towels in a distilled vinegar to remove all the stains on the jars
Step 6: Put warm lids
Make sure the lids fit tightly on the jars so that no air will enter because if the jars have air bubbles when you place them on the pressure canner, they will burst.
Step 7: Pressure the can in your preferred altitude
Load all the jars with brisket on the pressure canner. The appropriate pressure will be 8 pounds of pressure on every 50 minutes. Immediately after the pressure process is completed, make sure you remove the canner from heat and let the heat drop to zero.
Be careful when removing the canners; remember they are still hot. Use the jar lifters and place the jars on a cool towel then seal them for storage.
Step 8: Cool It
After cooling, make sure you store them on the refrigerator for storage. The meat is ready for you at any time.
There are other right combinations to ensure the flavor of the canned corned beef remains intact. Other foods that go with corned beef include Blanched green bland salad, homemade bread, charred cabbage, and roasted sunchokes, and of course potatoes.
Conclusion
This recipe is safe for everyone's health because it is sterilized food. No air can enter or leave the brisket jar meaning no germs can thrive during preservation. Home canning is the most recommendable form of food preservation because it is less expensive, and the more you do it, the more it turns to be fun. Additionally, meat is a low acid food with a higher PH limit than those of organisms, which makes it the best option.
Taking the process creates the room for creativity, and you can come up with other recipes. Surprisingly a well canned corned meat can last up to two years when stored in a cool and dry place.
A successful home beef canning is a natural process, but it requires carefulness. Follow every step adequately if you want outstanding results. Do not rush any step.
I hope you liked this post on canning corned beef. You might also want to check out our recipe post on canning bacon or our post on canning crab meat.
Source: https://thesurvivaljournal.com/canning-corned-beef/
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