London Broil was on sale here for $1.97/pound, so I decided to try canning it to have on hand. I borrowed my sister's pressure canner (you can get it on Walmart site-to-store for around $85 ). You might also want to invest in a canning set that has a funnel, magnet, etc. There are a few reasons I like that specific one: 1. It can hold 2 layers of pints. 2. My local cooperative extension can calibrate it. 3. It can be used on flat-top stoves. 4. It's worked out well, is easy to open and close, and comes with clear instructions.
It can hold 7 regular quarts = 14 pounds of beef OR
20 regular pints = 20 pounds of beef
These instructions are specific to dial gauge canners and people at sea level (up to 1000 feet).
You want to select a type of beef that is low in fat, or have the fat trimmed off. Ask the butcher to cut the meat into chunks about 2-inch squares.
Sterilize your jars - I just put them on rinse cycle of my dishwasher with warming on. When your jars are ready, put a pot of water on the stove, and place your seals in the water. Heat the water, but do NOT boil it. This will soften up the seals and sterilize them.
Put the jars on a dishcloth on your counter. Open your beef, use your funnel and put the beef in the jars. If you want it salted, put the beef in a bowl and use canning salt about 1 teaspoon per pound. Regular table salt will make your beef cloudy and not appetizing. You can brown your meat first, but I thought it turned out great without cooking it first, and obviously much easier and less dishes to do.
Pack the beef in there really tight with a sterile spoon handle.
See how tight it is packed? Leave 1 inch headspace at the top. Do not put any liquid in at all. Use a wet paper towel to wipe around the rims to clean them off before you put the seal on.
Use your magnet tool to place your seals on top of the jars.
Put the seals on the jars and then put the rings on the jars, not too tight. Now you're ready to put them in the canner. Put them in and close the lid (follow your canner's instructions).
Put the canner on the stove on high. Wait until steam is constantly coming out of the open vent.
Then wait another 10 minutes.
THEN, close your vent and let the pressure build to 11 pounds of pressure. Keep it at 11 pounds of pressure or more for 90 minutes (for quarts) or 75 minutes (for pints). If you mixed sizes, use the longer time. If it goes below 11 pounds of pressure, you have to start timing over. You don't want it to go too high or it could explode!!! So just keep an eye on it, eventually you'll probably turn it down to low and it will stay between 11 and 15 pounds.
When the time is done, turn off the heat. Wait for the pressure to go down to 0, then wait 2 minutes, then open the lid but be very careful of steam.
And, voila, you have:
And then you can have:
(This is a green chili burro - meat, can of green chilies, and cheese warmed in the microwave, add sour cream and enjoy! Yummy fast meal, thanks to our hours of canning. :)
Happy Canning!
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