Canning Corned Beef

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On Saturday while everyone was reeling from he local disorientation of stores being out of stock of items due to the CoVid-19 pandemic, I was in my homestead kitchen working on stocking my long-term pantry of corned beef.

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I had a total of just over 18-pounds of corned beef that I was able to purchase earlier in the week for a GREAT price ($1.99/per pound) and I knew I wanted to get most of it canned up and placed in my pantry.

I chopped up, in big chunks the pieces of meat, placed them in clean and sterilized pint-sized jars, took all the safety precautions (wiped the jars with vinegar to remove any meat juices and placed them in my pressure canner.

I left one-inch headspace, added NO liquid (as the meat has some nice marbling throughout to make its own liquid) and pressure canned for 75-minutes at 10lbs of pressure.

I now have 24 pints of corned beef for the future. This is the only time of year I buy corned beef because it's usually at its lowest price of the year with St Patrick's Day being this month.

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7 comments
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This is really cool! I make my own corned beef and it's so good, there's never leftovers. We usually only get 4 brisket pieces per cow, so we have to make them last over 2 years.

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I have a recipe for making my own too. I just got some pink curing salt delivered last week and am anxious to try my hand at it soon

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I don't use that due to nitrites/nitrates (I mix them up). I just use a kosher salt brine for 10 days, got some in the fridge as we speak, for tomorrow. It does make gray corned beef vs. pink, but I prefer to avoid the chemicals.

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Never tried to make corned beef at home, right on time for doing something about placing food into jars for use later.

You will be smiling now, thinking ahead before the prices (and people) went crazy buying up everything.

!tip

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Whew!!! Nice way of preserving beef!!! 😍 I love the idea. Now, people are panic buying of every available stuff they can buy.

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