bottom round roast for canning?

[NanaX2]

Do you consider bottom round roast as a good one for canning? I am looking for good flavor and texture.

What do you typically use? Do you hot or cold pack it?Thanks for your input!!

[Violet]

I find it too lean so it turns out more dry. I like chuck roast or steaks the best of all for canning. I don't buy bottom round or any kind of round meat unless I am making jerky.

 

You either do a raw pack or hot pack.

I like hot pack for beef. I brown my meat first in a nonstick skillet to get a good caramelization on the outsides, then pack hot, and put boiling broth in my jars. I like the broth so I can thicken later and use it for stew or gravy. Makes sense to me to have the broth.

 

[snapshotmiki]

Violet--When you say add broth to the jars, you do not mean broth like from a packet or cube do you? I think I know the answer, but thought I would ask anyway.

[Violet]

You can use the cubes. That is what I use. Just cannot safely use the paste type in the jars since they have starch and things not safe for canning.

 

[Amishway Homesteaders]

Great question............

 

and good answer too.

Just got 5 pounds of London Boil Shoulder Steak-

It is on sale this week , buy one get one free so I was thinking maybe a good deal and now here you are talking about it.

May go back and get more to can?

thanks for making up my mind!

[NanaX2]

Thanks for the info! I'll be watching for chuck roasts to go on sale!!