by Watchman » 18 Nov 2007 07:53
Canning steaks is easy. The only thing you have to worry about is the vertical size of the steak when rolled up. It cannot be longer than 1-inch below the top of the jar. We lightly brown ours then roll them up and carefully put them in the jar, trying real hard to not touch the sides of the mouth of the jar. We use wide-mouth jars. It is not necessary to add salt or liquid but we do; the liquid keeps the meat a little more flexible. Of course, it must be pressure-canned. Keeping safe, when you open the jar, my wife does it in two steps. She will boil (low-medium heat) the meat for about 10 minutes and then finish it off in a fry pan with some green pepper and onions. You're supposed to heat [cook] canned meat for 20 minutes after opening and this does the trick. She will usually use bacon grease or olive oil, whichever is on hand.
Canning steaks is easy. The only thing you have to worry about is the vertical size of the steak when rolled up. It cannot be longer than 1-inch below the top of the jar. We lightly brown ours then roll them up and carefully put them in the jar, trying real hard to not touch the sides of the mouth of the jar. We use wide-mouth jars. It is not necessary to add salt or liquid but we do; the liquid keeps the meat a little more flexible. Of course, it must be pressure-canned. Keeping safe, when you open the jar, my wife does it in two steps. She will boil (low-medium heat) the meat for about 10 minutes and then finish it off in a fry pan with some green pepper and onions. You're supposed to heat [cook] canned meat for 20 minutes after opening and this does the trick. She will usually use bacon grease or olive oil, whichever is on hand.
