Make Fresh Recipes

picture of prepared recipe
Be the first to Share your photo!
Add + Photo


For meals in the months ahead, preserve your roasts through pressure canning.

Level of Ease:


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


  1. PREPARE pressure canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Upload A Photo

Share your creation with others, because the best part of making is sharing.


Here is an example of a thumbnail that will be displayed on our page if your photo is chosen.

Allowed extensions: jpg jpeg