Pressure canning beef round

Step 1

Trim off any gristle.

Step 2

Cut meat into cubes or strips.

Step 3

Spray a skillet with cooking spray or heat a small amount of fat or oil in it.

Step 4

Brown outsides of the pieces of meat in the skillet in batches; transfer browned meat to a covered bowl or pot to keep hot.

Step 5

Pack meat into half-litre (1 US pint) OR 1 litre (1 US quart) jars.

Step 6

Leave 3 cm (1 inch) headspace.

Step 7

[Optional]: add 1/2 teaspoon pickling salt to half-litre (1 US pint) jars; 1 teaspoon of pickling salt to 1 litre (1 US quart) jars.

Step 8

Top jars up with a boiling liquid (water from a kettle, meat, stock, or tomato juice) maintaining 3 cm (1 inch) headspace.

Step 9

Debubble; adjust headspace.

Step 10

Wipe jar rims.

Step 11

Put lids on.

Step 12

Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet)

Step 13

Processing time: half-litre (US pint) jars for 75 minutes OR 1 litre (US quart) jars for 90 minutes.