canning beef for my first time

[cowgirl8]

Since my computer is in my kitchen and if there is anyone in here who is interested, i'm going to post step by step my first canning experience. I'm using these small jars because i only have small lids. These are new unused jars, well, except they've been in my attic for 20 years and i got them from my mother in law who i know hasnt canned for over 30 years. But as you can see, they have never been out of their original boxes. If anyone sees any reason to not use this jar, let me know.

[cowgirl8]

Note, i assumed the over 30 yr old seal tops are no good, i do have brand new ones to use.

[Christy]

The jars seem fine Cowgirl8. Dunno about the lids and rings but they're easily replaced (well they do cost money though).

Go for it, please post pics.

I'm interested.

 

Lol simultanious typing about the lids.

[cowgirl8]

I'm cutting up my roast now.

[Stephanie]

You go girl!!! I'm watching the thread and will help if I can (although I'm far from the best help for canning questions)

[cowgirl8]

Ok, meat is cut up, now i'm trying to decide how to pack it, my book that came with the canner says i can raw pack and DO NOT ADD LIQUID. Or i can cook it. Hum...........If i raw pack, should i add garlic or anything? Will boulion work for liquid if i cook it first?

[Stephanie]

Cowgirl, here's what I do.

 

I put the beef chunks on the broiler pan and broil just a few minutes ( not to cook but to brown)

 

I put those and salt (1/2 tsp) in the jars and pour very hot water over the meat and salt leaving the 1/2 in space at the top of the jar

 

Make sure you wipe the rims of the jars with a clean damp cloth

 

Put on lids (centered)

 

Screw on rings (only finger tip tight)

 

Place in the Pressure Canner

 

If you'll look up above in this thread you'll see how Violet does a broth with the drippings in the pan.

 

I much rather do the with liquid (personal preference)

[cowgirl8]

erg, my book says only use canning salt. I only have sea table salt. Other than making look cloudy, will it hurt?

[Stephanie]

I use sea salt and it doesn't seem cloudy because of the nice beef broth in the can.

 

 

[cowgirl8]

Okydoky, here they are ready for the cooker. They are kind of gross looking, like some sort of experiment..

[cowgirl8]

My book says now to add 3 qt of boiling water to canner. It doesnt say for what sized jars though. where should the water come to on the jars?

[Stephanie]

You should have 2-3" in the canner.

 

I just read Violet tell someone the other day that the water can come well up on the jars. You don't need to cover the jars , but at least half way.

 

Yooohoooo! Darlene, Cat, Westie, Violet, C4C and other Canner Extraordinaires!!! Jump in if I'm leading her astray!!

 

[cowgirl8]

I went back to the book and it said 3 qts, never mentioned the size of jars..........thanks you for hanging in for me Stephnie.

The canner is locked and i'm waiting for steam...

[Stephanie]

You are so welcome!!

 

Remember -

 

It will seem to take FOREVER to build up to where some steam is being released. I usually keep a wooden spoon handy and every once in a while hold it above the canner to determine if the steam is going, sometimes you can't see it at first.

 

Once it is releasing steam, let it continue for 10 minutes.

 

 

AFTER that, you can let it begin to build up pressure....I'm assuming you have a weighted gauge??

 

When you are at the proper pressure (also seems to take forever) you begin timing according to the directions

 

Maintaining the proper pressure is VERY important for proper processing. Having a gas stove makes this a bit easier.

 

After the processing is complete, you turn off the fire and let it begin to cool down, just leave it alone for a while.

 

When it has cooled down some you can remove the weighted gauge and then after another while, you'll remove the lid.

 

Then you'll be so happy!! doing a happy dance!!

[cowgirl8]

Its a perculating........

[Stephanie]

I just took a closer look at the picture of your jars. Do I read the box right? are those 12 oz jars? if so, they are not pints.

 

I think what you've got there are some jelly jars, with the pretty quilted pattern on the glass.

 

It's okay, you just won't have the pound of meat we discussed earlier. You should still go by the pint processing time. Sorry I didn't notice before, but, like I said, it's okay, just not a pint.

[cowgirl8]

They're 12 oz. Oh, ok....i didnt have my glasses on when i looked at them..I hate that i have to have glasses now, one reason i got the canner i got, i could see me fumbling to read the darn pressure guage...

[cowgirl8]

40 more minutes

[cowgirl8]

Its turned off and removed from the heat. I'll check it later although i want to open it now. I'm a little worried, i can smell meat cooking. I dont know if its left over smell from when i heated the meat, or maybe a jar broke open. Its not a strong smell, but i do smell something....

[Stephanie]

This is normal, smelling some of what has been 'cooked' while it is processing.

 

You may even see a bit of discoloration in the water in your canner, again, this is normal.

 

Can't wait for you to post the "ta-da!" pictures!!

 

[Prickle]

I pressure canned chicken as my very first thing. I was concerned that I could smell it too. My canner also made a lot of a loud creaky noises while it was processing and I was just sure all my jars would be broken when I opened it.

 

Everything was fine The first time is stressful...lol

[cowgirl8]

Here it is, ta daaaaaa

[Stephanie]

You did it!!

[cowgirl8]

Thanks Stephanie and everyone else who help talk me though it. I may try it tomorrow for supper, see if we are going to like how i did it..............thanks again.......

[PoGo]

Yay, you did it! Soon, you will have your Ball Blue Book.