Canning Beef

After the garden canning rush is over, I like to can beef for hearty fall dishes. This recipe is a combination of several I have tried. It makes its own rich broth to use in a variety of beef dishes. I buy beef when it’s on sale and can a couple of canner loads. I can in half pints for the two of us, and just use several jars for company.
It’s great to have this on your emergency shelf. That’s your ‘desperation, company is on the front porch and its lunchtime’  emergency shelf.  This recipe gives a rich, flavorful broth for your meat, but you can just use water to make the amount of liquid needed.  Check your canning book for a refresher before starting.
Home Canned Beef
10 Pounds Rump Roast, Trimmed -- cut 1/2" thick slices to fit jars or 1" cubes as desired
1/2 Cup Cognac -- or sherry (optional)
1/3 Cup Tomato Paste
32 Ounces Beef Drippings and Juices -- from baking beef (add water if necessary)
2 Cans Beef Consomme -- undiluted or additional water
  • Brown the beef in the oven at 450° for 10 minutes, turn and brown 10 minutes longer on half sheet pans. In 2 quart measure, pour in meat juices, blend in tomato paste; stir in consomme and cognac, add water to make 48 ounces altogether. (If desired, you can use just 48 ounces of water and meat juices).  Bring to a boil in microwave or heat in stockpot on stove.
  • Wash jars; keep warm until filling, in dishwasher, hot water or oven. Prepare lids according to manufacturers instructions.
  • Divide meat among hot jars, about 4 ounces each for half pints and 8 ounces for pints, leaving 1" headspace. Cover with hot broth mixture, leaving 1" headspace. Remove bubbles with plastic knife and wipe jar rim carefully with hot wipe before sealing. Cover with prepared lids and seal, place in pressure canner (with 3 quarts simmering water), exhaust steam 10 minutes, process in pints 1 hour and 15 minutes at 10#. Let pressure drop of own accord (30 minutes), open canner, remove jars to clean towel and let cool and seal, setting apart to allow air to circulate. Remove rings and wash jars carefully.
This recipe is for 1000’ altitude. Check the canning link for pressure for other altitudes.
Equipment: Half sheet pan, stock pot or 2 quart measure for broth, chopping board, pressure canner, 13 x 9" pan with paper towel for jar filling, jars, lids and rings, funnel, lid magnet, jar lifter, plastic knife, clean towels, stock pot to keep jars warm if necessary.
BEFORE SERVING: Boil uncovered 10 minutes. Use for any recipe calling for cooked beef.
2010 cost: $1.43 per 8 ounce jar, if rump roast is on sale at $2.49.
Yield:  10# of rump roast yielded 6 3/4 pounds of meat after baking, with 1 quart of meat juices. This made about 22-24 half pint jars, or would make 11-12 pint jars.


  1. I started canning last summer with items from my first garden. I missed it this winter and came across this posting. I have tried it several times since then and the meat comes out fantastic! My husband loves to use it for beef and thick cut noodles.

  2. We're glad you are enjoying the benefits of canning...either from your garden or meat. We often use our beef with homemade noodles - chicken or turkey are nice to have on hand too.
    We're planning on more canning recipes to share this summer.

  3. Thanks Sue for sharing all of your great meat canning recipes, I had a friend who's wife used to can his deer meat and it was the best ever. After canning the meat is so much more tender and flavorful.

    I will be trying a lot of these, thanks again.

  4. How long and what temp. For oven canning only. My dad used to pack the.jars.with raw beef cut in cubes, add a tsp of salt and fill to 1 inch from top of jars, with water.. seal and put
    In oven. I.just cannot remember time and temp. Thank you.

  5. We couldn't recommend any directions for oven-canning meat. Oven canning is not safe to use for low-acid products (e.g. meats, most vegetables) which require temperatures higher than 212°F. Only a pressure canner can safely get your product to the required temperature for it to be safely stored at room temperature.
    Aside from safety from botulism, why take a chance on having all your expensive meat spoil?


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