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Pressure Canning Roast:

When you can roast you are setting yourself up to be able to create easy meals in the future. You'll be grateful that you have some delicious roast canned and in the pantry on those nights that you are too tired to think up a meal plan.


Meat of choice: Beef, Lamb, Mutton, Pork, Veal, or Venison (You will want roast cuts or less tender cuts)
Beef Broth

Salt (optional)


Before you get started be sure that you have your pressure canner, jars and lids ready. Keep your jars and lids simmering in water until you are ready for them. Do not boil them. Bands can be kept to the side.

Cut your meat into chunks that are about the length of your jar. Roast your meat until it is browned but not completely done. If you prefer you can bake your meat until browned but not done. If you prefer it you can brown the meat in a little fat.

Heat up your beef broth.

Pack your HOT meat into your HOT jars. Leave a 1" headspace in the jars. Add 1 tsp. salt to each quart jar, if using pint jars add 1/2 tsp of salt to each jar.

Ladle the hot broth over the meat into the jars. Again, leave a 1" headspace. Using your bubble freer, remove all of the air bubbles. Wipe the jar rim clean. Center the hot lid onto your jar and apply the jar band and tighten to fingertip tightness.

Process your jars in your pressure canner at 10 lbs pressure for 1 hour and 15 minutes for Pint jars. For quart jars process for 1 hour and 30 minutes. If needed adjust for altitude (link to altitude chart below).

If you live at an altitude higher than 1000 feet above sea level you will want to view our pressure canning altitude chart.