Canning Corned Beef: Pressure Canning Corned Beef for Food Storage

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Come with me as I show you how to can Corned Beef using a pressure cooker. It is a great way to put meat in to your food storage. If you like this video. Che…

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25 Responses to Canning Corned Beef: Pressure Canning Corned Beef for Food Storage

  1. just wanted to point out that redipping the paper towel into the lid water
    can foul your lids with product debri and contaminate your lids if they are
    not still hot hot

    anita white
    January 13, 2014 at 10:03 pm
    Reply

  2. the higher the pressure, the higher the temperture! you can control the
    Time & Temperature!!

    TODD FISCHER
    January 13, 2014 at 10:11 pm
    Reply

  3. WARNING!!! aluminum and clorine bleach DO NOT go together!! the aluminum
    will get very hot and smoke hazardous fumes!! this is a very dangerous
    thing and should not be done my anyone!!

    TODD FISCHER
    January 13, 2014 at 10:26 pm
    Reply

  4. i like food grade disposable gloves that are NSF approved !! its worth the
    extra money to get some of them!! I always wear gloves when handling food!!
    and always wash my hands for a minimum of 20 seconds with soap or detergent
    and rinse well with hot water as hot as i can stand it, and always use
    disposable paper towel, never cloth!! then use hand sanitizer, which is NOT
    a replacement for washing your hand!! remember that!! always wash your
    hands before starting any thing in the kitchen!

    TODD FISCHER
    January 13, 2014 at 11:02 pm
    Reply

  5. Have to disagree with you on one point. I can corned beef WITH the fat.
    WHY? Well there is a lot of flavour in the fat that enhances the flavour of
    the meat. Then when I open a jar, I skim off the fat and put it into the
    pot with the cabbage which again enhances the flavour of the cabbage. My
    dad was an MD and he encouraged eating some beef fat with the beef. Well I
    do and have nearly perfect cholesterol. Just my opinion.

    benchkey
    January 13, 2014 at 11:16 pm
    Reply

  6. Thanks for taking time to do these great videos ( 8. How long will it
    shelve for? do all meats have the same shelve life?

    Rodney Charles Smithson
    January 13, 2014 at 11:37 pm
    Reply

  7. You have to have a pressure gauge unfortunately! There is no other real way
    of knowing the pounds of pressure you are cooking with! Too many chances of
    making yourself sick! About $80.00 on Amazon and you can have one!

    Obsessiveprepperaz
    January 13, 2014 at 11:40 pm
    Reply

  8. Thank you so much for this video. Iʻve only heard of people using a
    pressure cooker to can with, but Iʻve never seen someone do it…especially
    as well and informative as you! 😀 Just a quick question though… I have a
    pressure cooker, but it doesnʻt have “weights”, it just has a valve cover
    that will vent AND pressurize–does that make sense? Is there a way to
    measure the pressure in there? (I know…stupid question, but the booklet
    only discusses how long to pressure cook, not the weight.)

    maggs470
    January 13, 2014 at 11:41 pm
    Reply

  9. Corned beef is one of my favorites! I love doing this~

    Linda's Pantry
    January 14, 2014 at 12:07 am
    Reply

  10. Thank you!

    Obsessiveprepperaz
    January 14, 2014 at 12:47 am
    Reply

  11. I canned 14 lbs. of corned beef yesterday, and it came out SO good! I
    didn’t add any extra salt, since the beef is already salty and it won’t
    cook out in the jars like it would if it was cooked in water. I’m *really*
    glad I didn’t add the salt. I opened one of the jars for dinner last night,
    and it was on the edge of being too salty. Just a heads-up. I ended up with
    10 pints, and 5 half-pints, with about 1.3 lbs. of waste from fat. Thanks
    for the instructions!

    MsKestrela1
    January 14, 2014 at 1:00 am
    Reply

  12. *Correction, I called Presto, not Ball.

    snookie65
    January 14, 2014 at 1:39 am
    Reply

  13. doing my 40 pounds now thanks

    Linda Sorden
    January 14, 2014 at 1:48 am
    Reply

  14. I’m scared! Not! :)

    Obsessiveprepperaz
    January 14, 2014 at 2:39 am
    Reply

  15. Good luck!

    Obsessiveprepperaz
    January 14, 2014 at 2:57 am
    Reply

  16. I was actually thinking of doing this as the Corned Beef was on sale this
    week. I was thinking of slicing so I could make it into Ruebens throughout
    the year.

    notinfoilplease
    January 14, 2014 at 3:20 am
    Reply

  17. If SHTF, this woman will have managed to provide damned good provisions to
    feed DHS goons who have the legal authority to seize her livestock, food,
    guns, fuel, water. In fact, given the fact she is admitting to long storage
    of food, she is legally classified as a “home-grown’ threat to national
    security.

    dpetrano
    January 14, 2014 at 3:57 am
    Reply

  18. pickling spices for cucumbers makes an awesome replacement for those spice
    packages. the general rule of thumb is that you can fit a pound of cubed
    meats into a pint jar. I would expect to fit 2 pounds into a quart. But you
    trimmed these before cubing so a pound might have been discarded or shifted
    to the stew pot. I watched that video already :)

    Randy J
    January 14, 2014 at 4:34 am
    Reply

  19. I really need to get going, thanks for posting i know how much work it is
    let alone filming it.

    Sonoran Desert Prepper
    January 14, 2014 at 5:17 am
    Reply

  20. I have done this for years. I put my oven at 225* and by the time I have to
    fill my jars my meat is generally close to room temperature! I also only
    use the Ball or Kerr jars. Blessings

    Obsessiveprepperaz
    January 14, 2014 at 5:59 am
    Reply

  21. I do not think you have to see it. Once it starts venting is when. Set my
    timer for 10 min. You should be able to feel air coming out though! I have
    a friend that I canned tomatoes with last summer and she didn’t know you
    needed to vent it! She has been canning for years! It just one of those
    things it is best to follow the guidelines! I think more than anything it
    is the time and pounds of pressure that is really important! The more you
    can the more t will become second nature to you! Blessings

    Obsessiveprepperaz
    January 14, 2014 at 6:58 am
    Reply

  22. Thank you, I will give this a try next week.

    Sue Cap
    January 14, 2014 at 7:56 am
    Reply

  23. I love salt, too! I have an ‘exotic’ salt collection, including fleur de
    sel from France, black and red salts from Hawaii, Celtic salt, and of
    course, Himalayan Pink. I’ve been known to shake it into, and lick it
    directly from the palm of my hand! LOL When I get a craving, it’s never for
    chocolate or sweets, it’s for salty, crunchy things. That said, I’m still
    glad I left it out of the corned beef. 😉

    MsKestrela1
    January 14, 2014 at 8:36 am
    Reply

  24. great info! i am waiting for my all american to get here and i am going to
    give this a try…ty

    AnneMarieRenee
    January 14, 2014 at 9:20 am
    Reply

  25. Let me know how it turns out! Blessings

    Obsessiveprepperaz
    January 14, 2014 at 9:26 am
    Reply

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