Raw Pack Beef Recipes

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RAW PACK BEEF



Raw Pack Beef image

The neighbor lady would start canning when they bought a beef and did not have enough freezer space. Her beef and noodles had to be the best in the county.

Provided by Charlotte J

Categories     Meat

Time 1h35m

Yield 1 roast

Number Of Ingredients 2

3 -5 lbs roast
1 teaspoon salt (per quart jar)

Steps:

  • Select meat suited for a roast.
  • Trim and wipe with a damp cloth.
  • Cut into pieces.
  • Pack loosely to within 1 inch of top of jar.
  • Add 1 teaspoon salt to each quart jar if desired.
  • DO NOT ADD LIQUID.
  • Put on cap, screwing band FIRMLY TIGHT.
  • Process: using 10 pounds pressure.
  • Pints for 75 minutes.
  • Quarts for 90 minutes.

CANNED VENISON



Canned Venison image

This recipes assumes you know and use the proper canning methods. This is the way my MIL, Mother and I have done it for years and years. I see in the latest Ball Blue Book that they list the proper way is to hot pack it. I truly don't see the difference between wild game and raw pack pork. I use the basic directions for stew meat.

Provided by barefootmommawv

Categories     Deer

Time 2h

Yield 5-7 quarts

Number Of Ingredients 4

10 lbs raw cubed venison
5 -7 beef bouillon cubes
2 large onions, cut into thick strips (8ths)
canning salt

Steps:

  • Raw pack:.
  • Add 1 tsp canning salt per quart jar.
  • Add 1/2 beef bouillon cube to each jar.
  • Pack with meat and desired amount of onion. (I add 7 to 10 pieces of onion to my jars). Pack meat tightly. I use a wooden spoon to jam the meat in tightly.
  • Remove air bubbles leaving 1 inch head space. Affix two part lids.
  • Process in pressure canner at 10 lbs pressure for 90 minutes for quarts.

Nutrition Facts : Calories 1112.7, Fat 22.3, SaturatedFat 8.8, Cholesterol 762.2, Sodium 1388.5, Carbohydrate 7, Fiber 1, Sugar 3.5, Protein 207.1

HOME CANNED OLD- FASHION BEEF STEW



Home Canned Old- Fashion Beef Stew image

Make and share this Home Canned Old- Fashion Beef Stew recipe from Food.com.

Provided by michEgan

Categories     Stew

Time 2h

Yield 8 pints

Number Of Ingredients 13

2 1/2 lbs beef stew meat, cut into 1 inch cubes
1/4 cup shortening
2 cups water
5 cups carrots, slices
5 cups peeled potatoes
1 cup chopped onion
1 cup chopped celery
2 garlic cloves, minced
1 tablespoon salt
2 teaspoons Worcestershire sauce
1 teaspoon paprika
1/4 cup flour
1/2 cup cold water

Steps:

  • In a 4 to 6 quart kettl or dutch oven, brown half the meat at a time in hot shortening. In kettle combine browned meat, 2 cups water, carrots, potatoes, onion, celery, garlic, salt, worcestershire sauce, paprika and pepper. cook covered 15 minutes. Combine flour and 1/2 cups cold water, add to boiling stew mixture. Cook till bubbly. ( Mixture will appear thin before canning).
  • Pack into jars, distributing meat, vegetables and gravy evenly and leaving a 1 inch head space. Adjust lids. Process in pressure canner at 10 pounds pints: 75 minutes or Quarts 90 minutes.
  • Makes 8 pints.

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