Be the first to Share your photo!Add + Photo Roast Print For meals in the months ahead, preserve your roasts through pressure canning. Tweet Level of Ease: Advanced Preserving Method: Pressure Preserving You Will Need: Beef, Veal, Lamb, Mutton, Pork or Venison (select roast or less tender cuts) Beef broth Glass preserving jars with lids and bands Directions: PREPARE pressure canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. CUT meat into jar-length chunks. Bake or roast meat until well browned but not done. Meat may also be browned in a small amount of fat. Heat beef broth. PACK hot meat into hot jars leaving 1 inch headspace. Add 1 teaspoon salt to each quart jar, 1/2 teaspoon to each pint jar, if desired. LADLE hot broth over meat leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. PROCESS filled jars in a pressure canner at 10 pounds pressure 1 hour and 15 minutes for pints and 1 hour and 30 minutes for quarts, adjusting for altitude. Quick Tip: To prepare broth from meat, remove meat from cooking pan and add 1 cup boiling water or broth for each 1 to 2 tablespoons fat in the pan. Boil 2 to 3 minutes. DO NOT THICKEN. Share Your Photos Do you have a photo of Roast you made?Share with others! Add + Photo
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