Beef Curry -See Below▼
Beef in Wine Sauce
Beef Meatballs
Chili (No beans)
Chili Con Carne *
Corned Beef Hash (SCROLL DOWN)
Easy Beef Stew Ball®
Festive Mincemeat Pie Filling
Layered Beef Stew SEE BELOW
Manwich ~ Sloppy Joe
Meat, Strips, Cubes, ground or Chunks *
Meat Sauce (beef or pork)
Meatballs in Chipotle Sauce SEE BELOW
Pepper Steak (click on pics for directions)
Roasts Ball® SEE BELOW *
Salisbury Steak (click on pics for directions)
Sloppy Joes by Ball® SEE BELOW
Spaghetti Sauce w/Meat *
Spaghetti Bolognaise Sauce
Stew Meat Ball® (Beef, Veal, Lamb, Pork or Venison)
Sweet and Sour Chicken (or pork)
Taco meat (See below)
Venison
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Canning Poultry (Chicken, Duck, Goose,
Turkey, Game Birds) or Rabbit
Choose freshly killed, dressed, healthy animals. For more flavor use large chickens, not fryers. Chill dressed poultry for 6 to 12 hours before canning. Soak dressed rabbits for 1 hour in salt water (1 tablespoon salt per quart) and rinse. Remove excess fat. Cut poultry or rabbit into suitable sizes for canning. Can with or without bones. The hot pack is preferred for best liquid cover and quality during storage. Natural poultry fat and juices are usually not enough to cover the meat in raw packs.
Hot pack – Boil, steam or bake meat until about two-thirds done. Add 1 teaspoon salt per quart to the jar, if desired. Fill jars with pieces and hot broth, leaving 1-1/4 inch headspace.
Raw pack – Add 1 teaspoon salt per quart, if desired. Fill jars loosely with raw meat pieces, leaving 1-1/4 inch headspace. Do not add liquid.
For jars of poultry or rabbit without bones (both hot and raw pack), process pints for 75 minutes and quarts for 90 minutes. For jars of poultry or rabbit with included bones (both hot and raw pack), process pints for 65 minutes and quarts for 75 minutes.
Dial-gauge pressure canner - process jars at 11 pounds pressure (altitudes of 0 to 2,000 ft) or at 12 pounds pressure (altitudes of 2,001 to 4,000 ft).
Weighted gauge pressure canner - process jars at 10 pounds pressure (altitudes of 0 to 1,000 ft) or at 15 pounds pressure (altitudes above 1,000 ft).
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Raw Packed Meat
Asian Meatballs (NO ground poultry)
(Use any Asian flavor you desire)
Ingredients
3 lbs lean ground pork, lamb, beef or veal
5 green onions, chopped
2" fresh ginger, grated
5 cloves garlic, grated
1 teaspoon garlic powder
3 teaspoons salt, (1 per lb of meat)
1 teaspoon fresh ground pepper
5 tablespoons Teriyaki Ginger sauce (Cooks choice)
2 tablespoons soy sauce
Red pepper flakes, optional
Instructions
Place all ingredients in a mixing bowl and mix well.
Spray baking sheet w/ non stick spray & line up the balls nice & tight. Scoop out using cookie scoop for uniform sized meatballs.
Bake 350° for about 45 minutes, till slightly under done.
Pack hot jars with cooked meatballs, add hot chicken stock, leaving 1" headspace, remove air bubbles and add more liquid if needed. Wipe rims and apply lids and rings.
Processing time: pint jars for 75 minutes OR quart jars for 90 minutes. Adjust for Altitude
Yield: 60 ½ inch meatballs
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Beef Curry Canning Recipe
Servings: 12 pints
Ingredients
5 lbs cubed chuck roast
2.5 oz garlic
2.5 oz. ginger
4 Serrano chilies
10 oz. plum peeled tomatoes
5 onions, chopped
2 ½ tsp turmeric
5 tsp tomato purée
2 ½ tsp chili powder
5 tsp garam masala
2 tsp salt
5 tsp tandoori masala
¼ cup soy sauce
4 large potatoes, peeled and cubed
Water
Cilantro (dried)
Steps
Cook onions overnight in slow cooker.
Blend garlic, ginger, chilies and tomatoes to make a paste.
Transfer onions to large pot and add beef, paste, spices, and soy and brown.
Fill jars and top with potatoes, cilantro.
Top with water.
Process for 75 minutes for pints.
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Beef Burgundy by Ball®
• ¼ lb. thick-cut bacon, cut into 1-inch pieces
• 4 lbs. beef chuck, cut into 2-inch chunks
• ¼ cup butter
• 6 cups thinly sliced mushrooms
• 2 tsp. salt, divided
• 2 tsp. pepper, divided
• 2 large onions, chopped
• 2 large carrots, cut into 3/4-inch slices
• 2 cloves garlic, finely chopped
• 2 tsp. dried thyme
• 1 (26 ozs) of Dry red wine
• 2 cups beef stock
• 4 small bay leaves
• 4 Ball® (32 oz.) quart or 8 (16 oz.) pint glass preserving jars with lids and bands
DIRECTIONS
1. Prepare pressure canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
2. Cook bacon in large Dutch oven over medium heat until crispy. While bacon is cooking, melt butter in a large skillet and cook mushrooms and 1 teaspoon each of the salt and pepper over medium-high heat, stirring frequently, about 10 minutes, until mushrooms are well browned and most of the moisture has cooked off; remove from heat and set aside. When bacon has finished cooking, remove from pan with a slotted spoon and set aside. Leave bacon fat in pan.
3. Season beef with remaining salt and pepper and brown in Dutch oven in batches, over medium high heat, turning until all sides are browned. Remove beef to a large mixing bowl and set aside.
4. Combine onions, carrots, garlic and thyme in the same Dutch oven and cook over medium-high heat, stirring frequently until golden brown. Stir in reserved bacon and mushrooms. Return beef to pot and stir in wine, scraping brown bits off bottom of the pan. Stir in beef stock and bring to a simmer. Reduce heat to low and simmer for about 5 minutes or until alcohol has evaporated and cooked off.
5. Filling one jar at a time, pack ingredients tightly into hot jar, leaving 1-inch headspace. Place a bay leaf in jar and ladle hot wine and broth mixture over ingredients, leaving 1-inch headspace (you may have room for only a few tablespoons of broth mixture). Remove air bubbles and apply band to finger-tip tight. Place jar in pressure canner containing 2 inches of simmering water; repeat until all jars are filled.
6. Place lid on canner and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Place the counter weight or weighted gauge on vent; bring pressure to 10 pounds (psi) for a weighted-gauge canner or 11 pounds (psi) for a dial-gauge canner. Process quarts for 90 minutes and pints for 75 minutes, adjusting for altitude. Turn off heat; cool canner to zero pressure. After 5 minutes, remove lid. Let jars cool 10 minutes. Remove from canner.
7. To serve out of the pantry, Empty contents of jar in saucepan and simmer over medium heat for 10 minutes. Thicken as desired with flour or cornstarch and serve over buttered egg noodles with a dollop of sour cream and chopped fresh parsley.
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Beef Stew (Layered)
Yield 10 quarts or 20 pints
Ingredients:
6 lbs beef cubed
7 lbs potatoes
4 large onions
10 stalks celery
2 lbs carrots
2 quarts of tomato juice
Seasonings (cooks choice)
1 tsp thyme
Pepper & Salt to taste
1 Tbsp of Oil
DIRECTIONS
Prepare pressure canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
BROWN meat in oil in a large saucepot. Remove meat and place in a bowl. Add Tomato juice to the pan meat was cooked in and get all the browned bits off the bottom of the pan. Add the seasonings to the broth. Return browned meat to the pan. Bring to a boil and turn down to a simmer to keep hot. Now evenly distribute meat to the jars. Evenly distribute all the vegetables evenly into the jars as well.
Ladle juices from the meat & tomato mixture leaving 1 inch headspace. If there is not enough tomato juice mixture to top jars you can use additional tomato juice, beef broth or water. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
Process filled jars in a pressure canner at 10 pounds pressure (75 minutes for pints and 90 minutes for quarts, adjusting for altitude. Vent the steam for 10 minutes for All American and Presto Canners
Turn off heat: cool canner to zero pressure. Let stand 10 more minutes before removing the lid. Remove the lid tilting it away from yourself. Allow jars to cool for an additional 10 minutes, before removing from canner.
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Beef in Wine Sauce
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Beefy Bolognese Sauce
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Bourbon Chicken
Ingredients
4 Lbs. chicken cut into bite size pieces
2 cloves crushed garlic
2 tsp. crushed red pepper
1/2 cup orange juice
2/3 cup light brown sugar
4 Tbs. ketchup
2 Tbs. cider vinegar
1 cup water
2/3 cups soy sauce
Fill jars to 1 inch head space, pack down, bring all ingredients except chicken to a boil, pour over chicken to cover chicken. If you don't have enough juice add extra orange juice or water to the top of the jars. wipe rims, place on lids and rings. Pressure can pints for 75 minutes quarts for 90 minutes at 11 Lbs. pressure.
To serve thicken with a little cornstarch and pour over rice.
ENJOY!
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BBQ Pulled Pork/Beef
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Breakfast Fixin's
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Omelet in a Jar
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Chicken and Vegetable All-Purpose Head-Start
This recipe offers an all purpose head-start on a busy day's evening meal. Open a jar and you have the basic ingredients for a casserole, pasta dish, rice dish, or soup, prepared and ready to heat and use. This practical addition to your pantry shelves is sure to be appreciated again and again when time is tight and everybody's hungry. While this is made with chicken, you can also substitute rabbit or squirrel for the chicken.
Make 7-8 Pints
8 to 10 pounds chicken, rabbit or squirrel cut in pieces
1 tablespoon salt
½ teaspoon pepper
1 tablespoon chopped fresh parsley
Water to cover
1 cup chopped onion
2 cups chopped celery
2 cups thin sliced peeled carrots
Put the meat in a heavy pot with the salt and pepper. Add water to cover and bring to boiling over high heat . Reduce heat to medium-low and simmer until meat is ready to fall from bones. Remove from heat. Let cool until meat can be handled.
While meat is cooling, prepare canning equipment. Set up the pressure canner, sterilize jars and lids.
Keep the jars and lids in simmering water until ready to use them.
Pull the meat from the bones and set aside. Keep broth, discard bones, skin and fat. Be thorough in removing fat, so it doesn't move up the jar sides during the processing and cooling phases to prevent jars from sealing correctly.
Add the vegetables to broth and bring to boiling, then stir in the meat pieces. Use a slotted spoon to take the hot meat and vegetables from the broth to fill jars , leaving 1 inch of head-space. Pour the boiling liquid into the jars, stopping at the 1-inch head-space.
Wipe threads and rims of jars, then put on lids and tighten rings. Arrange jars in pressure canner and process at 11 pounds for 75 minutes, adjusting for altitude and pressure canner type as needed. When safe to open canner, remove jars without tilting and leave to cool undisturbed. Check all seals after 24 hours, then store in a cool, dark place for up to one year.
Plemmons, Skip (2014-09-14). Next Generation Home Canning: Contemporary and Fun Recipes for Beginners (Kindle Locations 783-791). . Kindle Edition.
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Chicken Cacciatore
Chicken Cacciatore can be served over rice or pasta!
Ingredients
9 Chicken thighs, skinned and deboned (larger ones cut in half lengthwise)
2 pints tomato sauce, diced tomatoes, or Roasted Garlic Pasta Sauce
3 cloves garlic (omit if you use the pasta sauce), minced
¾ lb mushrooms, sliced
1 small to medium onion, cut in half and sliced
¼ cup dried oregano/basil
½ cup heated chicken stock or water (for filling to 1" headspace)
INSTRUCTIONS
Preparation:
Prepare 5 pints, lids, and rings. Sterilize the jars and keep them in the hot water till its time for processing. Make sure to fill your pressure canner with the recommended amount of water and bring it to a simmer. Prep chicken and vegetables as instructed.
Cooking:
In a fry pan add a few tablespoons olive oil and brown the chicken on both sides. You do not have to cook the chicken all the way through. It will finish cooking in the pressure canner inside the jar.
In a stainless steel pot heat the 2 pints of tomatoes, mushroom, onions, garlic and herbs for 15 minutes till the sauce comes to a simmer. Remove from heat.
Filling the jars:
On a dishtowel place your hot jars and using your funnel in each jar fill with 2 to 3 pieces of the thigh meat. Then go back to each of the jars and fill with the tomato sauce mixture filling to 1" headspace. Remove air bubbles and refill to the proper headspace if necessary.
Taking a clean paper towel wet it with vinegar and wipe the rims of the jars removing any food particles that would interfere with a good seal.
Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".
Processing:
Make sure your rack is on the bottom of the canner and place the jars in the pressure canner. Lock the lid and turn up the heat bring the canner to a boil.
Vent steam for 10 minutes, then close the vent by adding the weighted gauge or pressure regulator (for dial gauge canner). Process pints for 75 minutes at 10 lbs of pressure (11 lbs for dial gauge canner).
You can double and triple this recipe if you want to do it in quarts. For quarts you will pressure can for 90 minutes.
(Adjust pressure for altitude) When complete turn off the heat and let pressure return to zero naturally. Wait two minutes longer and open vent.
Remove canner lid. Wait 10 minutes then remove jars and place on dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.
Sealing:
Some time in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal. Remove rings for storage.
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Chicken and Sausage Gumbo Base
* DON'T ADD GUMBO FILE' UNTIL AFTER YOU PREPARE. YOU CAN THEN SPRINKLE ON TOP OF YOUR BOWL IF DESIRED. IT'S OPTIONAL
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Chicken and Sausage Jambalaya
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Chicken Pot Pie Base
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Chicken Marsala
Yields 5 Quarts or 10 pints
5-7 lbs. boneless/skinless chicken
5 cups sliced mushrooms (2 - 20 oz. pkgs.)
2 cups dry Marsala wine
2 quarts chicken stock
1 pc. medium onion diced
1 tsp. oregano
1 tsp. chopped garlic
Salt and Pepper
Directions
Preparation:
Prepare chicken by cutting away any visible fat removed and cut into bite sized pieces. Slice mushrooms, dice the onion and mince the garlic, set aside.
Cooking:
In a frying pan using a small amount of olive oil sauté chicken pieces seasoning with salt and pepper, in several batches and place in a colander placed over a bowl for excess grease to drain.
Place 1 cup of chicken into each pint jar along with ½ cup sliced raw mushrooms. Using the same pan that you cooked the chicken add the diced onion, garlic and oregano.
Saute until the onion is soft but not brown. Add 2 cups dry Marsala wine and boil hard for 1 minute (to evaporate the alcohol) stirring all the bits together and add 2 quarts chicken stock.
Bring to a boil and let simmer a few minutes to let the flavors combine.
Filling the jars:
On a dishtowel place your hot jars. Using your funnel in each jar fill with the stock mixture filling to 1" headspace. Remove air bubbles and refill to the proper headspace if necessary.
Taking a clean paper towel wet it with vinegar and wipe the rims of the jars removing any food particles that would interfere with a good seal.
Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".
Processing:
Make sure your rack is on the bottom of the pressure canner and place the jars in bottom. Lock the lid and turn up the heat bring the canner to a boil.
Vent steam for 10 minutes, then close the vent by adding the weighted gauge or pressure regulator (for dial gauge canner). Process for 90 minutes at 10 lbs of pressure (11 lbs for dial gauge canner). If you choose to do pints they should be processed for 75 minutes. (Adjust pressure for altitude) When complete turn off the heat and let pressure return to zero naturally.
Wait two minutes longer and open vent. Remove canner lid. Wait 10 minutes then remove jars and place on dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning. Your food may still be boiling inside the jars. That is normal!
Serving:
When ready to serve, drain liquid into a saucepan and thicken with cornstarch or flour butter mix, add 2 tablespoons of cream or sour cream (I like it plain-as is) and add contents of jar until heated through.Ladle over Angel hair pasta or rice.
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Hearty Chicken Stew aka Chicken Pot Pie
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Corned Beef Hash
Yield 7 pints
5 lbs corned beef, trimmed and soak in water to remove excess salt.
5 medium potatoes; peeled and cubed
1 large onion (optional)
Salt and pepper
Boiling Water
*You can add carrots if desired
Directions
Remove the corned beef from water and pat dry.
Cut the corned beef and potatoes into 1 inch cubes.
Fill hot jars with corned beef about ⅔ full and then add potatoes to the 1 inch
headspace. Add a pinch of salt and pepper or seasonings of your choice.
Add BOILING WATER, filling to the i inch head-space. Remove air bubbles using debubbler or a chopstick. Add additional water if needed making sure it is at the 1 inch head-space.
Wipe the rims of the jars with a paper towel that has been dipped in vinegar.
Add lid and canning ring and apply fingertip tight. Pressure can pints for 75 minutes and quarts for 90 minutes. See chart below.
(NO RAW PACKING, BOILING WATER MUST BE ADDED
The meat is raw (cured) but liquid MUST be added!)
When opening to eat drain the liquid and chop the meat & potatoes and saute in skillet to brown.
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Easy Beef Stew
makes 7 quarts or 14 pints
Ingredients
4 to 5 lb beef stew meat, cut into 1 1/2-inch cubes
1 Tbsp vegetable oil
12 cups cubed and peeled potatoes (about 12 medium)
8 cups sliced carrots (about 16 small)
3 cups chopped celery (about 5 stalks)
3 cups chopped onion (about 4 small)
1-1/2 Tbsp salt
1 tsp thyme
1/2 tsp pepper
Water
*You must process at least 2 quart jars or 4 pint jars in the pressure canner at one time to ensure safe processing.
DIRECTIONS
Step 1: PREPARE pressure canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
Step 2: BROWN meat in oil in a large saucepot. Add vegetables and seasonings to browned meat. Cover with boiling water. Bring stew to a boil. Remove from heat.
Step 3: LADLE hot stew into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
Step 4: PROCESS filled jars in a pressure canner at 10 pounds pressure 1 hour and 15 minutes for pints and 1 hour and 30 minutes for quarts, adjusting for altitude.
Step 5: Turn off heat: cool canner to zero pressure. Let stand 5 more minutes before removing the lid. Cool jars in canner 10 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
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Gizzards and Tongue
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Goulash
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Meatballs
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Meatballs in Tomato Juice
Home pressure-canned meatballs in tomato juice are delicious, quick additions to pasta meals, or soups.
Ingredients
Ground meat (beef, pork, lamb, or venison)
Herbs and/or seasonings (cooks Choice)
Tomato juice
Directions
1) Mix ground meat with dried herbs and seasonings of your choice such as oregano, marjoram, parsley, ground black pepper, onion powder, garlic powder, salt or salt sub, etc.
2) Form into meatballs anywhere up to 3 to 4 inches in size.
Heat tomato juice and keep hot.
3) Spray a skillet with cooking spray or heat a small amount of fat or oil in it.
4)Brown the meatballs in the skillet in batches; transfer the browned meatballs to a covered bowl or pot to keep hot.
5) Pack meatballs loosely into pint OR quart) jars.
Leave 1 inch head-space.
6) Top jars up with boiling hot tomato juice, maintaining 1 inch head-space.
If you happen to be short of tomato juice, top up with hot boiling water from a kettle.
7) Debubble; adjust head-space. Add more Tomato Juice if needed, Wipe jar rims.
Put lids on.
8) Processing pressure: 10 lbs pressure weighted gauge, 11 lbs pressure dial gauge, adjust pressure for your altitude when over 1000 feet.
9) Processing time: pint jars for 75 minutes OR quart jars for 90 minutes.
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Meatballs in Chipotle Sauce
Makes: 5 pints If making quarts I would double this recipe.
Meatballs
2 lb beef ground finely
1 lb pork ground finely
1 cup onions finely chopped
6 Tbsp Potato Flakes
3 Tbsp coriander (cilantro) fresh minced
1 ½ tsp oregano dried
1 tsp cumin ground salt and pepper to taste
Directions
1) Combine all meatball ingredients and mix well.
2) Shape all the meatballs into 1½ inch balls.
3) Brown the meatballs.
4) Place the meatball on a rack or broiler pan to allow the grease to drain. Place in oven to keep them warm.
Making the Sauce for the Meatballs
Sauce Ingredients
1 Tbsp vegetable oil
1 large onion, chopped
6 garlic cloves, chopped
*Saute the above ingredients
Then add the...
3 cups tomato sauce
5 chipotles canned in adobo sauce, stemmed and chopped
5 Tbsp adobo sauce (from chilies)
2 cup beef broth
5) Sauce: First start with sauteing the onions and garlic until translucent and soft in 1 Tbsp of vegetable oil.
6) Now add remaining ingredients, bring to a boil, reduce the heat, and simmer for 15 to 20 minutes until the sauce is thickened. Place the sauce in a blender or food processor and puree until smooth. Or use a stick blender in pan.
7) Return sauce to pan and add the cooked meatballs and heat through.
8) Even distribute meatballs among the jars and ladle sauce on top leaving 1” head-space. De-bubble jars and add more sauce if needed. Wipe rims and place lids and rings on jars.
Process pints at 10 lb pressure for 75 minutes or quarts for 90 minutes. Adjusting for your altitude.
Serving Suggestions:
Tortilla cups
6 flour tortillas (6 inch)
vegetable oil for frying
chopped lettuce
To make the tortilla cups, pour the oil to a depth of 3 inches and heat to 375 degrees F. Place a tortilla in the oil and let it float for a couple of seconds. Press the center into the oil with a can or ladle to form a bowl and fry until crisp, remove, and drain. To serve, place the lettuce in each of the tortilla cups, top with the albondigas, and serve.
OR
Serve as a Meatball sandwich or over rice.
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Meat Sauce
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Pork Chili Verde
Ingredients
4 pounds pork butt or pork loin, cut into 1-inch cubes, trimmed of fat
4 pc. small yellow onions, chopped
4 pc. medium size Anaheim chiles, chopped
2 pc. jalapeno, minced
4 tablespoons garlic, chopped
1 pound tomatillos, husk removed
1/2 cup white wine
1/4 cup white vinegar
1 cup chicken stock
2 tablespoons ground oregano or cilantro (dried)
2 tablespoons ground cumin
1 tablespoon salt
1 tablespoon ground black pepper
Preparation:Prepare 4-5 pints, lids, and rings. Sterilize the jars and keep them in the hot water till its time for processing. Make sure to fill your pressure canner with the recommended amount of water and bring it to a simmer.
Cooking:
In a medium Dutch oven heat a tablespoon of oil, add the onion, peppers and
garlic. Saute until translucent, do not brown. Remove and set mixture aside.
Lightly grill the tomatillos on open flame until lightly charred. Remove from heat,Filling the jars:
On a dishtowel place your hot jars and using your funnel in each jar add cubed
Taking a clean paper towel wet it with vinegar and wipe the rims of the jars
Using your magic wand extract the lids from the hot water and place
Make sure your rack is on the bottom of the canner and place the jars in the
Vent steam for 10 minutes, then close the vent by adding the weighted gauge
(Adjust pressure for altitude) When complete turn off the heat and let pressure
Wait 10 minutes then remove jars and place on dishtowel in a place that they
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Roast Pork in Spicy Broth
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Roasts by Ball®
Preserving your roasts with pressure canning creates options for quick weeknight meals right out of your pantry.
YOU WILL NEED
Beef, Veal, Lamb, Mutton, Pork or Venison (select roast or less tender cuts)
Beef broth
Pint or Quart Ball® Glass preserving jars with lids and bands
*You must process at least 2 quart jars or 4 pint jars in the pressure canner at one time to ensure safe processing.
DIRECTIONS
PREPARE pressure canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside
CUT meat into jar-length chunks. Bake or roast meat until well browned but not done. Meat may also be browned in a small amount of fat. Heat beef broth
PACK hot meat into hot jars leaving 1 inch headspace. Add 1 teaspoon salt to each quart jar, 1/2 teaspoon to each pint jar, if desired.
LADLE hot broth over meat leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
PROCESS filled jars in a pressure canner at 10 pounds pressure 1 hour and 15 minutes for pints and 1 hour and 30 minutes for quarts, adjusting for altitude, according to your pressure canners directions. Turn off heat: cool canner to zero pressure. Let stand 5 more minutes before removing the lid. Cool jars in canner 10 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Quick Tip:To prepare broth from meat, remove meat from cooking pan and add 1 cup boiling water or broth for each 1 to 2 tablespoons fat in the pan. Boil 2 to 3 minutes. DO NOT THICKEN.
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Roast Pork in Spicy Broth
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Salisbury Steak Recipe ←Click for pics
You will need 5 lbs of Ground Beef
To the ground beef, add:
1 heaping cup (perhaps a cup and a 1/4) of dehydrated onions
1 tbsp BBQ spice mix (optional) (BBQ SPICE MIX)
1 tbsp garlic powder
1 tbsp salt
½ tbsp pepper
Mix well and form into patties. I used a wide mouth ring as a size indicator, that way I knew they would fit into my jars. (there will be some shrinkage from cooking.)
Cook patties on a griddle, allowing the fat to drain off. I kept them in a warm oven on a drip pan while I got my jars ready. I also took a paper towel to blot off the patties, I really wanted to get off all the oil and fat that I could.
I used a pint and half jar...this size is PERFECT for my family and allowed 8 patties per jar. Cover meat with Tomato broth or Beef broth.
I used tomato Broth (Tomato broth is 2 parts tomato juice and 1 part beef broth) instead of beef broth and covered the patties, leaving 1 inch of head-space. (the tomato and onion content is what gives it the Salisbury Steak flavor)
Process pints for 75 minutes.
Process pint and a half and quarts for 90 minutes @ 10 pounds of pressure.
You can make a gravy from the juices in the jar by thickening with cornstarch slurry or flour, when you open to prepare.
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Seasoned Ground Beef
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Sloppy Joes by Ball®
Yield 4 pints or 8- ½ pints
Ingredients
4 pounds ground beef (or venison, chicken or turkey)
3 Cups onion (washed, peeled, chopped)
1 ½ cup green bell pepper (chopped and seeded)
1 Pint tomato sauce (2 cups)
1 Pint ketchup (2 cups)
1 Pint water (2 cups)
1 Tbsp salt (canning or kosher)
1 Tbsp sugar (OR 1/2 teaspoon liquid stevia)
1 Tbsp prepared mustard
¾ tsp ground black pepper
Instructions
1. Prep the onion and green pepper in advance, set aside.
2. Sauté the ground meat in a large pot. Drain off any excess fat.
3. Add the prepped veg and all remaining ingredients.
4. Bring to a boil uncovered, then reduce to a simmer and let simmer for 5 minutes, uncovered.
5. Ladle into jars, making sure to fill with 50/50 liquid and solids.
6. Use either ½ pint, pint or quart jars. Fill to 1 inch head-space
7. Debubble; adjust head-space. Wipe jar rims and place lids and add ring to fingertip tight.
Processing pressure: 10 lbs Weighted gauge, 11 lbs Dial gauge (adjust for your altitude 1000 feet)
Processing time: Process ½ pints ans pints for 75 minutes and Quarts for 90 minutes.
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Sweet and Sour Sauce
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Taco Meat
For every pint jar you need 1 lb of ground beef.
Ingredients:
1 lb Ground Beef 90/10 is best
Spices for each pound of Beef
2 Tbsp Onion Powder
½ tsp Garlic Powder
1 Tbsp Chili Powder
1 tsp Dried Oregano
1 tsp Dried Cumin
1 tsp Salt
Directions
Brown your ground beef and drain in a colander to remove excess grease.
Now transfer meat back to pan and add spices.
Mix well, making sure all the seasonings are distributed well throughout the meat.
Fill the jars loosely to the 1 inch head-space.
Add hot water, tomato juice or broth/stock to the 1 inch head-space. Debubble jars to remove air and add more liquid if needed to 1 inch head-space.
Wipe the rims of the jars with damp cloth moistened with vinegar to remove any grease that will prevent lids from sealing.
Add lid and ring and tighten fingertip tight.
Fill pressure Canner with jars.
Process pints for 75 minutes for pints and 90 minutes for quarts @ 10 lbs pressure, or what is recommended for your altitude.
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Simple One-Jar Meals
Divide ingredient amounts between 2- 1 quart or 4- 1 pint jars.
These easy raw pack recipes are an innovative way to create delicious ready-to-eat meals for your pantry all year long. Raw ingredients and seasonings are combined, packed in the jar, and covered with hot broth; all the cooking takes place in the jar!
NOTE: To ensure proper pressure and temperature is achieved for safe processing, you must process at least 2 quarts or 4 pints in the pressure canner at one time.
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Beef Stroganoff in a Jar (Raw Packed)
Ingredients
2 lbs boneless beef chuck, trimmed and cut into 2 in chunks
1 cup sliced mushrooms
1 cup chopped onion
4 Tbsp tomato paste
Seasonings
2 tsp salt
1 tsp ground black pepper
4 Tbsp Worcestershire sauce
2 tsp dried thyme
2 tsp dried parsley
2 garlic cloves, sliced
Beef Broth
Directions
Step 1: Prepare Pressure Canner and jars. Keep jars warm until ready to fill.
Step 2: Combine prepared ingredients and dry seasonings in a large bowl. Amounts listed are 2 (1qt jars) or 4 (1 pint jars.
Step 3: Filling 1 jar at a time, pack ingredients and remaining liquid seasonings tightly into hot jar, leaving 1 inch head-space. Ladle hot broth over ingredients leaving 1 inch head-space (you may have room for only a few Tbsps of broth) Remove air bubbles and add more broth if needed to fill to 1 inch head-space, apply lid and ring to fingertip tight. Place jar in pressure canner containing 2 inches of simmering water; repeat until all jars are filled.
Step 4: Place lid on canner and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Place the counter weight (pressure regulator) or weighted gauge on vent; bring pressure to 10 lbs for a weighted gauge canner or 11 lbs for a dial gauge canner. Process pints for 75 minutes and quarts for 90 minutes.
Step 5: Turn off heat; cool canner to zero pressure. After 5 minutes, remove lid. Let jars cool in the canner for an additional 10 minutes. Remove from canner. DO NOT tighten bands if loose. Cool 12 hours. Check seals. Label and store jars.
To Serve: Transfer contents of quart jar to saucepan and wisk 2 Tbsp flour until well combined; 1 Tbsp for pint. Simmer over medium heat for 10 minutes, stirring often. Remove from heat, and stir in a large spoonful of sour cream. Serve over noodles or rice, or with potatoes; cooks choice.
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Chicken Chili Verde (Raw Packed)
Ingredients
2 lbs boneless chicken breast cut into 2 inch cubes
1 cup canned white beans, drained and rinsed
1 cup of sliced green onions
1 cup of Roasted Salsa Verde (you can use store bought)
2 tsp salt
2 garlic cloves, sliced
4 Tbsp sliced pickled jalapenos
4 Tbsp chopped fresh cilantro or 3 tsp of dried
Chicken Broth
Directions
Step 1: Prepare Pressure Canner and jars. Keep jars warm until ready to fill.
Step 2: Combine prepared ingredients and dry seasonings in a large bowl. Amounts listed are 2 (1qt jars) or 4 (1 pint jars.
Step 3: Filling 1 jar at a time, pack ingredients and remaining liquid seasonings tightly into hot jar, leaving 1 inch head-space. Ladle hot broth over ingredients leaving 1 inch head-space (you may have room for only a few Tbsps of broth) Remove air bubbles and add more broth if needed to fill to 1 inch head-space, apply lid and ring to fingertip tight. Place jar in pressure canner containing 2 inches of simmering water; repeat until all jars are filled.
Step 4: Place lid on canner and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Place the counter weight (pressure regulator) or weighted gauge on vent; bring pressure to 10 lbs for a weighted gauge canner or 11 lbs for a dial gauge canner. Process pints for 75 minutes and quarts for 90 minutes; adjusting for altitude.
Step 5: Turn off heat; cool canner to zero pressure. After 5 minutes, remove lid. Let jars cool in the canner for an additional 10 minutes. Remove from canner. DO NOT tighten bands if loose. Cool 12 hours. Check seals. Label and store jars.
To Serve: Transfer contents of quart jar to saucepan and simmer over medium heat for 10 minutes, stirring frequently. Serve over hot cooked rice.
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Chicken Curry (Raw Packed)
Ingredients
2 lbs boneless chicken breast cut into 2 inch cubes
1 cup finely chopped onion
1 cup finely chopped tomatoes
1 peeled and diced potatoes
½ cup raisins (optional)
Chicken Broth
Seasonings
2 tsp salt
4 Tbsp chopped fresh cilantro
4 Tbsp tomato paste
1 tsp curry powder
1 tsp garam masala (spiced used in Indian cooking)
Directions
Step 1: Prepare Pressure Canner and jars. Keep jars warm until ready to fill.
Step 2: Combine prepared ingredients and dry seasonings in a large bowl. Amounts listed are 2 (1qt jars) or 4 (1 pint jars.
Step 3: Filling 1 jar at a time, pack ingredients and remaining liquid seasonings tightly into hot jar, leaving 1 inch head-space. Ladle hot broth over ingredients leaving 1 inch head-space (you may have room for only a few Tbsps of broth) Remove air bubbles and add more broth if needed to fill to 1 inch head-space, apply lid and ring to fingertip tight. Place jar in pressure canner containing 2 inches of simmering water; repeat until all jars are filled.
Step 4: Place lid on canner and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Place the counter weight (pressure regulator) or weighted gauge on vent; bring pressure to 10 lbs for a weighted gauge canner or 11 lbs for a dial gauge canner. Process pints for 75 minutes and quarts for 90 minutes: adjusting for altitude.
Step 5: Turn off heat; cool canner to zero pressure. After 5 minutes, remove lid. Let jars cool in the canner for an additional 10 minutes. Remove from canner. DO NOT tighten bands if loose. Cool 12 hours. Check seals. Label and store jars.
To Serve: Transfer contents of quart jar to saucepan and simmer over medium heat for 10 minutes, stirring frequently. Serve over hot cooked rice.
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Chicken & Gravy Dinner in a Jar (Raw Packed)
Ingredients
2 lbs boneless chicken breast cut into 2 inch cubes
1 cup finely chopped celery
1 cup finely chopped onions
1 cup peeled and diced potatoes
Chicken Broth
Seasonings
2 tsp salt
1 tsp ground black pepper
2 tsp poultry seasoning
4 Tbsp dry white wine
Directions
Step 1: Prepare Pressure Canner and jars. Keep jars warm until ready to fill.
Step 2: Combine prepared ingredients and dry seasonings in a large bowl. Amounts listed are 2 (1qt jars) or 4 (1 pint jars.
Step 3: Filling 1 jar at a time, pack ingredients and remaining liquid seasonings tightly into hot jar, leaving 1 inch head-space. Ladle hot broth over ingredients leaving 1 inch head-space (you may have room for only a few Tbsps of broth) Remove air bubbles and add more broth if needed to fill to 1 inch head-space, apply lid and ring to fingertip tight. Place jar in pressure canner containing 2 inches of simmering water; repeat until all jars are filled.
Step 4: Place lid on canner and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Place the counter weight (pressure regulator) or weighted gauge on vent; bring pressure to 10 lbs for a weighted gauge canner or 11 lbs for a dial gauge canner. Process pints for 75 minutes and quarts for 90 minutes; adjusting for altitude.
Step 5: Turn off heat; cool canner to zero pressure. After 5 minutes, remove lid. Let jars cool in the canner for an additional 10 minutes. Remove from canner. DO NOT tighten bands if loose. Cool 12 hours. Check seals. Label and store jars.
To Serve: Transfer contents of quart jar to saucepan and whisk in 2 Tbsp flour until well combined; 1 Tbsp for pint jar. Simmer over medium heat for 10 minutes, stirring often.
*Editor Note: I like this served over toast cut into cubes.
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Pork & Gravy Dinner in a Jar (Raw Packed)
Ingredients
2 lbs pork tenderloin cut into 2 inch cubes
1 cup sliced mushrooms
1 cup finely chopped onions
1 cup peeled and diced potatoes
Pork Broth or chicken broth
Seasonings
2 tsp salt
1 tsp ground black pepper
1 tsp dried thyme
4 Tbsp dry white wine
Directions
Step 1: Prepare Pressure Canner and jars. Keep jars warm until ready to fill.
Step 2: Combine prepared ingredients and dry seasonings in a large bowl. Amounts listed are 2 (1qt jars) or 4 (1 pint jars).
Step 3: Filling 1 jar at a time, pack ingredients and remaining liquid seasonings tightly into hot jar, leaving 1 inch head-space. Ladle hot broth over ingredients leaving 1 inch head-space (you may have room for only a few Tbsps of broth) Remove air bubbles and add more broth if needed to fill to 1 inch head-space, apply lid and ring to fingertip tight. Place jar in pressure canner containing 2 inches of simmering water; repeat until all jars are filled.
Step 4: Place lid on canner and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Place the counter weight (pressure regulator) or weighted gauge on vent; bring pressure to 10 lbs for a weighted gauge canner or 11 lbs for a dial gauge canner. Process pints for 75 minutes and quarts for 90 minutes.
Step 5: Turn off heat; cool canner to zero pressure. After 5 minutes, remove lid. Let jars cool in the canner for an additional 10 minutes. Remove from canner. DO NOT tighten bands if loose. Cool 12 hours. Check seals. Label and store jars.
To Serve: Transfer contents of quart jar to saucepan and whisk in 2 Tbsp flour until well combined; 1 Tbsp for pint jar. Simmer over medium heat for 10 minutes, stirring often.
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Pot Roast in a Jar (Raw Packed)
Ingredients
2 lbs boneless Beef Chuck, trimmed and cut into 2 inch chunks
1 cup peeled and diced potatoes
1 cup diced onions
½ cup diced celery
1 cup sliced carrots
Beef Broth
Seasonings
2 tsp salt
1 tsp ground black pepper
2 bay leaves
2 garlic cloves, sliced
1 cup dry red wine
Directions
Step 1: Prepare Pressure Canner and jars. Keep jars warm until ready to fill.
Step 2: Combine prepared ingredients and dry seasonings in a large bowl. Amounts listed are 2 (1qt jars) or 4 (1 pint jars.
Step 3: Filling 1 jar at a time, pack ingredients and remaining liquid seasonings tightly into hot jar, leaving 1 inch head-space. Ladle hot broth over ingredients leaving 1 inch head-space (you may have room for only a few Tbsps of broth) Remove air bubbles and add more broth if needed to fill to 1 inch head-space, apply lid and ring to fingertip tight. Place jar in pressure canner containing 2 inches of simmering water; repeat until all jars are filled.
Step 4: Place lid on canner and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Place the counter weight (pressure regulator) or weighted gauge on vent; bring pressure to 10 lbs for a weighted gauge canner or 11 lbs for a dial gauge canner. Process pints for 75 minutes and quarts for 90 minutes; adjusting for altitude.
Step 5: Turn off heat; cool canner to zero pressure. After 5 minutes, remove lid. Let jars cool in the canner for an additional 10 minutes. Remove from canner. DO NOT tighten bands if loose. Cool 12 hours. Check seals. Label and store jars.
To Serve: Transfer contents of quart jar to saucepan and whisk in 2 Tbsp flour until well combined; 1 Tbsp for pint jar. Simmer over medium heatfor 10 minutes, stirring often.
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Shredded Chipotle Beef for Tacos
(Raw Packed)Ingredients
2 lb boneless beef chuck, trimmed and cut into 2 inch chunks
2 cups sliced onions
Beef Broth
Seasonings
2 tsp salt
2 tsp dried oregano
8 garlic cloves, sliced
½ cup chopped fresh cilantro
2 chipotle chili peppers in adobo, finely chopped
Directions
Step 1: Prepare Pressure Canner and jars. Keep jars warm until ready to fill.
Step 2: Combine prepared ingredients and dry seasonings in a large bowl. Amounts listed are 2 (1qt jars) or 4 (1 pint jars.
Step 3: Filling 1 jar at a time, pack ingredients and remaining liquid seasonings tightly into hot jar, leaving 1 inch head-space. Ladle hot broth over ingredients leaving 1 inch head-space (you may have room for only a few Tbsps of broth) Remove air bubbles and add more broth if needed to fill to 1 inch head-space, apply lid and ring to fingertip tight. Place jar in pressure canner containing 2 inches of simmering water; repeat until all jars are filled.
Step 4: Place lid on canner and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Place the counter weight (pressure regulator) or weighted gauge on vent; bring pressure to 10 lbs for a weighted gauge canner or 11 lbs for a dial gauge canner. Process pints for 75 minutes and quarts for 90 minutes: adjusting for altitude.
Step 5: Turn off heat; cool canner to zero pressure. After 5 minutes, remove lid. Let jars cool in the canner for an additional 10 minutes. Remove from canner. DO NOT tighten bands if loose. Cool 12 hours. Check seals. Label and store jars.
To Serve: Drain contents of jar and shred meat (reserve the broth). Saute a sliced onion in oil until soft; add beef and ½ cup of the reserved broth; simmer 10 minutes. Serve in warmed tortillas with taco toppings.
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Venison MUST be Pressure Canned
Meats, poultry and seafood are low acid foods (pH above 4.6) that provide a good environment for the growth of Clostridium botulinum, the bacterial cause of botulism. These foods must be pressure canned for safety
Canning Venison
Fresh venison should be canned immediately or refrigerated or frozen.
Venison refrigerated in moisture-proof plastic wrap or in clean plastic storage
bags should be canned within 2 or 3 days.
Wild meat is highly perishable, so care is needed to maintain its quality. In the kitchen, raw meat and cooked meat should be kept separate to prevent
cross-contamination. Knives, hands and cutting boards should be washed oftenwith warm, soapy water. Fat and inedible parts should be trimmed from the carcass.
When preparing for canning choose high-quality, chilled venison. If frozen, thaw completely in the refrigerator, under cold running water or in the microwave. Remove sinew and excess fat. Soak strong-flavored wild meats for 1 hour in brine water containing 1 tablespoon of salt per quart. Rinse venison. Remove large bones. Cut into 1-inch wide strips, cubes or chunks.
Hot pack
Precook meat until rare by roasting, stewing, or browning in a smalls mount of fat. Add ½ teaspoon of salt per pint or 1 teaspoon of salt per quart to the jar, if desired. Pack hot meat loosely into hot jars leaving 1-inch headspace. Fill jars with boiling broth, meat drippings, water, or tomato juice, (especially for wild game) to 1 inch from top of jar. Remove bubbles, wipe jar rims, adjust lids and process in pressure canner.
Raw pack
Add 1 teaspoon of salt per pint or 2 teaspoons of salt per quart to the jar, if
desired. Fill jars with raw meat pieces, leaving 1-inch headspace. Do not add
liquid. Wipe jar rims, adjust lids and process in pressure canner.
Process jars in a dial-gauge pressure canner at 11 pounds pressure at altitudes of 0 to 2,000 ft or at 12 pounds pressure at altitudes of 2,001 to 4,000 ft.
Process jars in a weighted gauge pressure canner at 10 pounds pressure at
altitudes of 0 to 1,000 ft or at 15 pounds pressure at altitudes above 1,000 ft. For hot and raw pack jars, process pints for 75 minutes and quarts for 90 minutes.
These procedures apply to the selection, preparation and canning process for
other red meats (bear, beef, lamb, pork, sausage, veal) as well. Just rememberthat spoilage and disease-causing microorganisms thrive on venison and other meats. Following the four “C’s” (clean, chill, don’t cross contaminate, and pressure can properly) is critical to producing safe, high-quality, canned meats. If you are
new to canning, see HGIC 3040 Canning Foods at Home for a step by step description of the process for pressure canning.
If this document didn’t answer your questions, please contact
HGIC at hgic@clemson.edu or 1-888-656--9988.
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