Canning Corned Beef

[Jeepers]

I want to can some corned beef the end of this week for sandwiches. I couldn't find it in my Ball book though. I figured I'd can it like shredded beef.

 

I'm going to pressure cook it until it's nice and tender first. Then put it in 1/2 pint jars and fill with boiling water. Leave 1 inch of headspace and process at 10 pounds of pressure for 75 minutes.

 

Since the meat is already salty and I'm sodium restricted, I'm leaving out the salt. I'm doing 1/2 pints because I live alone and a 1/2 pints worth will probably make 2-3 good size sandwiches. Or I could open 2 jars and mix it with boiled cabbage to make a good size meal.

 

Any thoughts about my thinking process?

[The WE2's]

I don't know anything about canning except what I've read, watched and been told...but it's my understanding that the canning process cooks the food so your corned beef may end up over-cooked??? I'll bet there's some expert canners here that will jump on this and give you right info!

[Jeepers]

Philbe, I was thinking the exact same thing. I don't think the additional 75 minutes in the canner will overcook it; but I could be very wrong? I've seen pictures of it canned with the fat still on. That is not what I want. To be honest, it looked kinda gross. I want the lean, picked over, sandwich ready stuff.

 

I searched corned beef here but still wasn't sure of the answers.

[Violet]

As long as you follow the guidelines for the other cooked meats, size of peices, adding the water, etc., it will be fine. I agree, take off the fat. We are supposed to remove any visible fat anyway.

[Jeepers]

Thanks for answering Violet.

 

I don't like any fat in my meat so that works for me.