Are you looking for a new way to enjoy beef heart? Pickling is a great way to extend its shelf life while also adding flavor and tenderness.
This unique cut of meat is packed with protein, iron, and essential amino acids, making it a nutritious addition to your diet.
In this article, we’ll walk you through the steps of canning pickled beef heart, so you can enjoy it for months to come. Whether you’re a seasoned canner or a beginner, this recipe is easy to follow and sure to impress.
So, let’s get started!
How To Can Pickled Beef Heart?
Step 1: Prepare the Beef Heart
Before you begin pickling, you’ll need to prepare the beef heart. Rinse it with cold water to remove any excess blood and tissue. Cut six to eight slits in various places in the beef and fill each slit with a flavorful ingredient like a garlic clove or peppercorn.
Place the beef heart in a large pot and fill with water until the meat is covered by 2 or 3 inches. Heat the meat over high heat until the water boils. Reduce the heat to a simmer and cook the heart for three hours or until a fork easily pierces the meat.
Remove the beef heart from the pot and allow it to cool on a cutting board while you prepare the pickling solution.
Step 2: Make the Pickling Solution
In a medium-sized pot, mix together a few cups of water, 3 cups of vinegar, 1 cup or less of sugar, and 4 teaspoons of salt. Bring the mixture to a boil, stirring occasionally until the sugar and salt are well dissolved.
Peel the skin off the beef heart using a paring knife and cut the meat into slices. Add the beef heart to a casserole dish or canning jar. Pour the boiling pickling liquid over the meat.
Cover and cool the beef in the refrigerator for at least 24 hours. Rinse the meat well to remove excess salt when you are ready to add it to your favorite meat dish.
Step 3: Store Your Pickled Beef Heart
To store your pickled beef heart, use canning jars with tight-fitting lids. Fill each jar with alternating layers of raw onion slices and beef heart slices until the jar is full. Pour in brine to cover heart and onions, ensuring a garlic clove and plenty of pickling spice make it into each jar.
Seal each jar tightly and store them in a cool, dark place for up to six months. When you’re ready to enjoy your pickled beef heart, simply open a jar and serve it as a snack or add it to your favorite recipes.
Ingredients And Equipment Needed
To can pickled beef heart, you will need the following ingredients and equipment:
– 1 beef heart (cleaned and cut into slices)
– Beef stock or broth to cover meat (OR salted water)
– 1 medium-sized onion, peeled and halved
– Ground black pepper
– 2 cups cider vinegar (optional)
– 1 tablespoon pickling spice (cloves removed)
– 1 tablespoon dehydrated garlic (or fresh)
– Quart canning jars with lids
– Pressure canner
– 1 cup of salt
– 4 cups of water
Make sure to purchase fresh beef heart and pickling ingredients from a reputable source. Before you begin, ensure that all your equipment is clean and sterilized.
It’s important to use a pressure canner when canning pickled beef heart to ensure safety and prevent the growth of harmful bacteria. Follow the manufacturer’s instructions carefully when using a pressure canner.
In addition to the above ingredients, you may also choose to add sliced onions or green peppers to the meat and pickling mixture for added flavor. Remember to keep the beef heart and its juices away from all other food, and wash your hands and equipment thoroughly with hot soapy water after handling raw meat.
Preparing The Beef Heart
To prepare the beef heart for pickling, start by removing any fat, membranes, valves, tendons, and other connective tissue that doesn’t look very appetizing. You want to be left with only good, clean, dense muscle.
Next, soak the heart in a salty cold water bath to help draw out the blood from the heart. Discard the blood and then you can soak the heart in a bowl of water along with about a cup of apple cider vinegar to help tenderize it a little bit. Alternatively, you can begin using it as is.
Dice the heart into bite-sized pieces, or slice it into thin slices if you prefer. You can then sear it in butter to make a nice hearty beef stew or chili. Alternatively, you might choose to fry it like you would steak. Heart can also be braised or roasted in its whole form. It can also be popped in the crock pot like you would a beef roast—the sky really is the limit!
Once you have prepared the beef heart according to your preference, you can move on to making the pickling solution and storing your pickled beef heart.
Making The Pickling Brine
To make the pickling brine for your beef heart, you’ll need a few simple ingredients. In a medium-sized pot, mix together a few cups of water, 3 cups of vinegar, 1 cup or less of sugar, and 4 teaspoons of salt.
Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar and salt are well dissolved. Once the mixture comes to a boil, remove it from the heat and let it cool slightly.
Peel the skin off the beef heart using a paring knife and cut the meat into slices. Add the beef heart to a casserole dish or canning jar. Pour the boiling pickling liquid over the meat, making sure to cover it completely.
If desired, you can add additional flavorings to the pickling brine such as sliced onions, garlic cloves, or pickling spice. These will infuse even more flavor into your pickled beef heart.
Cover and cool the beef in the refrigerator for at least 24 hours. This will allow the flavors to meld together and fully penetrate the meat. Rinse the meat well to remove excess salt when you are ready to add it to your favorite meat dish.
By following these simple steps, you’ll be able to make a delicious and flavorful pickled beef heart that will last for up to six months in your pantry. Enjoy it as a snack or add it to your favorite recipes for an extra boost of protein and flavor.
Canning The Pickled Beef Heart
If you want to extend the shelf life of your pickled beef heart even further, you can also can it using a pressure canner. This process involves sealing the beef and brine in jars and processing them at high temperatures to kill any bacteria or microorganisms that could cause spoilage.
To begin, prepare your jars by washing them in hot soapy water and sterilizing them by boiling them in a large pot of water for 10 minutes. In a separate pot, heat up your pickling solution until it comes to a boil.
Using tongs, carefully remove the jars from the boiling water and fill each jar with alternating layers of raw onion slices and beef heart slices until the jar is full. Pour in brine to cover heart and onions, ensuring a garlic clove and plenty of pickling spice make it into each jar.
Wipe the rims of the jars with a clean cloth to ensure they are free of any residue or debris. Place the lids on top of the jars and screw them on tightly.
Next, place your filled jars into a pressure canner and follow the manufacturer’s instructions for processing times and pressure levels. Typically, you will need to process the jars at 10-15 pounds of pressure for 75-90 minutes depending on your altitude.
Once the processing time is complete, turn off the heat and allow the pressure canner to cool down naturally. Once the pressure has been released, remove the jars from the canner and allow them to cool on a towel or wire rack.
Check that each jar has sealed properly by pressing down on the center of the lid. If it does not pop back up when pressed, it has sealed correctly. Store your canned pickled beef heart in a cool, dark place for up to 5 years.
Canning pickled beef heart is a great way to preserve this delicious meat for long-term storage. Just be sure to follow proper safety guidelines when canning any type of meat to ensure that it is safe to consume.
Storing And Using Your Canned Pickled Beef Heart
Storing your canned pickled beef heart is easy and convenient. If the pickled beef is pressure canned correctly, it can be used up to 5 years later. However, it’s important to note that any leftovers should be stored in the fridge and consumed within the next three days.
To ensure the safety and quality of your canned pickled beef heart, it’s important to follow proper canning procedures. Use canning jars with tight-fitting lids and store them in a cool, dark place for up to six months. It’s also important to label your jars with the date of canning so you can keep track of their age.
When you’re ready to enjoy your pickled beef heart, simply open a jar and serve it as a snack or add it to your favorite recipes. The pickling process adds a unique flavor to the beef heart that makes it a delicious addition to salads, sandwiches, and more.
By learning how to pickle meat, you’re taking an important step towards a more sustainable future and producing all your own foods and flavors. Having the knowledge and skill to preserve food is critical in any situation, including times of great need. Our ancestors who lived during the Great Depression learned fast to be able to fend for themselves. So why not try your hand at canning pickled beef heart and enjoy its delicious flavor for months to come?
