Canning Changes in Canning Beef

[Illini Warrior]

interesting tidbit to ponder with the changing lifestyles >>>>

https://prepschooldaily.blogspot.com/


While the directions for preparing beef using the hot pack method have not changed, things are a little bit different for the raw pack method, which I have always favored. As has been my experience, and as the Guide notes, "[t]he natural amount of fat and juices in today’s leaner meat cuts are usually not enough to cover most of the meat in raw packs." If using the raw pack method, which is still safe and acceptable, the meat at the top of the jar may not be covered by the meat juices. As such, it's going to turn dark and may appear less appetizing. Some may think it has spoiled and is unsafe to eat. And that may be reason enough to start using the hot pack method. It's certainly something worth considering.

 

[kyrsyan]

I alway add liquid. I always have. My books list raw pack with or without liquid. No changes in canning time.

 

[ainitfunny]

Thanks for the tip, I raw pack also.

 

[PJM]

I have a tough old bull in the freezer that I am gradually canning up. The burger is great, but the steaks and roasts are a little on the chewy side. I have been raw packing and haven’t had to add extra liquid. I can see how it might be different on the top of the jar, but the ease of preparation is what I am going for with this much meat. He tastes good this way, too.