Are you looking to preserve your beef for long-term storage?
One method to consider is cold packing. This technique involves packing raw or partially cooked beef into jars and processing them in a pressure canner.
But how do you do it?
In this article, we’ll walk you through the steps of cold packing beef, including tips for choosing the right meat and achieving the best results.
Whether you’re a seasoned homesteader or a beginner, this guide will help you master the art of cold packing beef.
So let’s get started!
How Do You Cold Pack Beef?
Step 1: Choose High-Quality Meat
The first step in cold packing beef is to choose high-quality meat. Look for fresh, chilled beef that is free of any blemishes or discoloration. If you’re using wild game, soak it in brine water containing 1 tablespoon of salt per quart for an hour to remove any strong flavors. Rinse the meat and remove any excess fat or large bones.
Step 2: Cut the Meat into Pieces
Cut the beef into 1-inch wide strips, cubes, or chunks. You can choose to either raw pack or hot pack the meat.
Step 3: Raw Pack the Meat
If you choose to raw pack the meat, simply pack the raw pieces into jars leaving 1-inch headspace. Do not add any liquid. Add 1 teaspoon of salt per pint or 2 teaspoons of salt per quart to the jar if desired. Wipe the rim clean with a damp rag and dry it. Check for any salt particles or knicks in the jar that could prevent sealing. Add the lid and rings, then place the jars into your pressure canner on a rack to prevent them from jumping around and possibly breaking.
Step 4: Hot Pack the Meat
If you choose to hot pack the meat, pre-cook it until rare by roasting, stewing, or browning in a small amount of fat. Add 1/2 teaspoon of salt per pint or 1 teaspoon of salt per quart to the jar if desired. Pack hot meat loosely into hot jars leaving 1-inch headspace. Fill jars with boiling broth, meat drippings, water, or tomato juice (especially for wild game) to 1 inch from top of jar. Remove bubbles, wipe jar rims, adjust lids and process in pressure canner.
Step 5: Process in Pressure Canner
Once your jars are packed with beef, add a couple of inches of boiling water to each jar. Wipe the rim clean with a damp rag and dry it. Check for any salt particles or knicks in the jar that could prevent sealing. Add the lid and rings, then place the jars into your pressure canner on a rack to prevent them from jumping around and possibly breaking.
Bring your pressure canner up to pressure with the weighted gauge off (or jiggler, or rocker, etc.). Allow pressure to build up until steam is pouring out the vent. Allow steam to vent for 10 minutes before adding your weight and starting your time.
After steam has vented for 10 minutes, add your weight (or jiggler, or rocker, etc.) and allow pressure to come up until dial gauge reads 10 pounds (at sea level, adjust accordingly for higher elevations). Once pressure is reached, keep pressure for 90 minutes.
Once 90 minutes of full pressure has passed, allow the pressure to release naturally. Once pressure is released, remove jars and allow them to cool completely on the counter for 16-24 hours. Remove the rings and clean jars up as needed.
Choosing The Right Meat For Cold Packing
When choosing meat for cold packing, it’s important to select high-quality, chilled beef that is free of any blemishes or discoloration. If using wild game, soak it in brine water containing 1 tablespoon of salt per quart for an hour to remove any strong flavors. Rinse the meat and remove any excess fat or large bones.
It’s also important to consider the cut of meat when cold packing. Beef cuts that work well for cold packing include roasts, small stew chunks, steaks, strips, loose pack ground meat crumbles, or formed patties. Bone-in chunks are allowed, though bones do take up a lot of space in the jars. This is usually only done for beef short ribs, and other cuts are boned before canning.
In addition to beef, you can also cold pack other types of meat such as lamb, pork, veal, venison, moose, and goat meat (chevon). The basic instructions for canning meat are to prepare the meat by trimming off as much fat as possible and then browning it in a bit of oil.
Preparing The Beef For Cold Packing
Before you can cold pack beef, it is important to prepare it properly. The first step is to choose high-quality meat that is fresh and free of any blemishes or discoloration. If you’re using wild game, soak it in brine water containing 1 tablespoon of salt per quart for an hour to remove any strong flavors. Rinse the meat and remove any excess fat or large bones.
Once you have your meat, cut it into 1-inch wide strips, cubes, or chunks. You can choose to either raw pack or hot pack the meat.
If you choose to raw pack the meat, simply pack the raw pieces into jars leaving 1-inch headspace. Do not add any liquid. Add 1 teaspoon of salt per pint or 2 teaspoons of salt per quart to the jar if desired. Wipe the rim clean with a damp rag and dry it. Check for any salt particles or knicks in the jar that could prevent sealing. Add the lid and rings, then place the jars into your pressure canner on a rack to prevent them from jumping around and possibly breaking.
If you choose to hot pack the meat, pre-cook it until rare by roasting, stewing, or browning in a small amount of fat. Add 1/2 teaspoon of salt per pint or 1 teaspoon of salt per quart to the jar if desired. Pack hot meat loosely into hot jars leaving 1-inch headspace. Fill jars with boiling broth, meat drippings, water, or tomato juice (especially for wild game) to 1 inch from top of jar. Remove bubbles, wipe jar rims, adjust lids and process in pressure canner.
Once your jars are packed with beef, add a couple of inches of boiling water to each jar. Wipe the rim clean with a damp rag and dry it. Check for any salt particles or knicks in the jar that could prevent sealing. Add the lid and rings, then place the jars into your pressure canner on a rack to prevent them from jumping around and possibly breaking.
Bring your pressure canner up to pressure with the weighted gauge off (or jiggler, or rocker, etc.). Allow pressure to build up until steam is pouring out the vent. Allow steam to vent for 10 minutes before adding your weight and starting your time.
After steam has vented for 10 minutes, add your weight (or jiggler, or rocker, etc.) and allow pressure to come up until dial gauge reads 10 pounds (at sea level, adjust accordingly for higher elevations). Once pressure is reached, keep pressure for 90 minutes.
Once 90 minutes of full pressure has passed, allow the pressure to release naturally. Once pressure is released, remove jars and allow them to cool completely on the counter for 16-24 hours. Remove the rings and clean jars up as needed.
By following these steps, you can ensure that your beef is properly prepared for cold packing and will be safe and delicious when you’re ready to enjoy it!
Sterilizing Jars And Equipment
Before starting the cold packing process, it is essential to sterilize your jars and equipment properly. New canning jars straight out of the box are not sterile, and they can accumulate dust, debris, and even glass chips during transport. Therefore, it is crucial to clean your jars just before filling them when canning.
To sterilize your jars, wash them in a dishwasher or by hand using detergent and rinse them well. Clean jars should then be kept warm prior to filling. You can leave them in the closed dishwasher after the cycle, use your canner as it is preheating, or create a separate water bath that will keep the jars both clean and warm.
In order to actually sterilize jars, they need to be submerged in boiling water for 10 minutes. When the process time for canning a food is 10 minutes or more (at 0-1,000 feet elevation), the jars will be sterilized during processing in the canner. Therefore, when process times are 10 minutes or more at this altitude, pre-sterilization of jars is not needed.
However, if you are using a process time of only 5 minutes (such as for some jellied products), then you need to pre-sterilize jars before filling them (or increase the process time to the equivalent of 10 minutes at 0-1,000 ft elevation). If a process time is 10 minutes or more, then the jars will be sterilized if you are at 0-1,000 feet elevation. But be sure to wash and rinse them well and keep them warm before filling them with food.
To pre-sterilize jars, place the cleaned jars right-side-up on a rack in a canner and fill the jars and canner with water to one inch above the tops of the jars. Bring the water to a boil and then boil for 10 minutes at altitudes less than 1,000 feet elevation. Add one additional minute for each additional 1,000 feet of elevation.
It’s also essential to sterilize any equipment that will come into contact with your food during the cold packing process. This includes tongs, ladles, funnels, and other utensils. To do this, simply submerge them in boiling water for at least 10 minutes before using them.
By properly sterilizing your jars and equipment before cold packing beef, you can ensure that your canned meat stays fresh and safe to eat for an extended period.
Packing The Jars With Beef
When packing the jars with beef, it’s important to pack them loosely to allow the liquid to move around the meat. For raw packing, simply pack the raw pieces into jars leaving 1-inch headspace. For hot packing, pre-cook the meat until rare by roasting, stewing, or browning in a small amount of fat. Pack hot meat loosely into hot jars leaving 1-inch headspace.
If desired, add salt to each jar before packing. For raw packing, add 1 teaspoon of salt per pint or 2 teaspoons of salt per quart to the jar. For hot packing, add 1/2 teaspoon of salt per pint or 1 teaspoon of salt per quart to the jar.
After packing the jars with beef, add a couple of inches of boiling water to each jar. Wipe the rim clean with a damp rag and dry it. Check for any salt particles or knicks in the jar that could prevent sealing. Add the lid and rings, then place the jars into your pressure canner on a rack to prevent them from jumping around and possibly breaking.
When processing in the pressure canner, ensure that you follow the recommended process time for strips, cubes, or chunks of meat based on your altitude and type of canner. For hot and raw pack jars of meat, process pints for 75 minutes and quarts for 90 minutes in a dial-gauge pressure canner at 11 pounds pressure (altitudes of 0 to 2,000 ft) or at 12 pounds pressure (altitudes of 2,001 to 4,000 ft).
Once the processing time is complete and pressure has been released naturally, remove the jars and allow them to cool completely on the counter for 16-24 hours. Remove the rings and clean jars up as needed before storing in a cool, dry place.
Processing The Jars In A Pressure Canner
Processing the jars in a pressure canner is an essential step in cold packing beef. It ensures that the meat is safely preserved and ready to eat whenever you need it. The pressure canner is designed to create a high-pressure environment that will kill any bacteria, viruses, or other harmful organisms that may be present in the meat.
To process the jars in a pressure canner, place them on a rack inside the canner. Add enough water to cover the jars by at least 1 inch. Close the lid and bring the canner up to pressure according to the manufacturer’s instructions. Once the canner has reached the correct pressure, start timing according to the recommended processing time for your altitude.
It’s important to maintain a consistent pressure throughout the entire processing time. If the pressure drops below the recommended level, you’ll need to start timing over again from the beginning. This is why it’s important to use a reliable pressure canner and follow all instructions carefully.
After the recommended processing time has elapsed, turn off the heat and allow the canner to cool naturally. Do not try to speed up the cooling process by running cold water over the canner or removing the weight prematurely. This could cause your jars to break or not seal properly.
Once the canner has cooled down and you’re able to safely remove the lid, carefully lift out your jars using jar lifters. Place them on a towel or cooling rack and allow them to cool completely for 16-24 hours. During this time, you’ll hear a popping sound as each jar seals itself. After they’ve cooled completely, remove the rings and check each jar for proper sealing. Any jars that haven’t sealed properly should be refrigerated and used within a few days.
Storing And Using Cold Packed Beef
Storing and using cold packed beef is relatively easy once you have properly canned it. Once the jars have cooled completely, check the seals by pressing down on the center of the lid. If the lid pops up and down, the jar did not seal correctly and should be refrigerated or frozen immediately. Sealed jars can be stored in a cool, dark place for up to a year.
When you’re ready to use your canned beef, simply open the jar and drain off any excess liquid. The meat can be used in any recipe that calls for cooked beef, such as stews, soups, casseroles, and sandwiches. You can also use it as a quick protein source for salads or snacks.
If you find that you have leftover canned beef, it can be stored in the refrigerator for up to a week or frozen for up to six months. To freeze, simply transfer the beef to a freezer-safe container or bag and label it with the date.
When thawing your canned beef, always thaw it in the refrigerator or in cold water. Thawing at room temperature is not recommended as it can promote bacterial growth and spoilage. Once thawed, use your canned beef within three to four days.
