Saturday, October 4, 2014

Rump Roast

from Kat's Kitchen

Selecting, Preparing and Canning Meat

Strips, Cubes or Chunks 

Bear, Beef, Lamb, Pork, Sausage, Veal, Venison
Prepared per NCHFP guidelines


There are two methods you can choose from when canning meat.   Hot Pack or Raw Pack.  Hot pack is nchfp's  preferred method and mine for the best liquid coverage and quality during storage.   The natural amount of fat and juices in lean meats are not usually enough to cover the meat when raw packed.

For hot packing you need to precook your meat by roasting, boiling, or browning in fat.  I boil mine and use the liquid to cover the meat for canning.  






Wash your jars in warm, soapy water.  Fill about 1/2 full and place in your canner to simmer and stay hot until you are ready to fill them with meat. 

 Get your lids and rings ready per manufacturer directions.   





Choose a high quality roast.  Keep it chilled until ready to can.  



Slice your roast into about 1 inch slices. 


Trim off any excess fat.



Cut into cubes or strips.  


Put meat in a large stainless steel pot and cover with water. Boil for about 20 minutes or Precook meat until rare by roasting, stewing, or browning in a small amount of fat.


Fill your jars as full as you like with strips of meat.  I like a lot of broth so I don't fill mine full.  I put enough to feed 2 or 3 people in each jar.


(Optional)  I add 2 bouillon cubes to each of my jars, then add 1 tsp of salt per quart jar.
Cover your meat with boiling broth, water or tomato juice leaving one inch head space.


 Remove all air bubbles and adjust head space as needed.

Put on lids and rings and tighten down finger tight.  Place jars in the canner and put on the lid.  Vent steam for a full 10 minutes or per your canner instructions.  

Process according to charts

Table 1. Recommended process time for Strips, Cubes, or Chunks of Meat in a dial-gauge pressure canner.
Canner Pressure (PSI) at Altitudes of
Style of PackJar SizeProcess Time0 - 2,000 ft2,001 - 4,000 ft4,001 - 6,000 ft6,001 - 8,000 ft
Hot and RawPints75 min11 lb12 lb13 lb14 lb
Quarts9011121314


Table 2. Recommended process time for Strips, Cubes, or Chunks of Meat in a weighted-gauge pressure canner.
Canner Pressure (PSI) at Altitudes of
Style of PackJar SizeProcess Time0 - 1,000 ftAbove 1,000 ft
Hot and RawPints75 min10 lb15 lb
Quarts901015

Let pressure drop naturally.  Once the pressure has dropped wait 10 minutes and carefully remove the lid.  Let food set in canner for at least 10 minutes to allow jar to adjust to the temperature in the room. Take jars out of canner and place on counter to cool for 24 hours.


Remove rings and wash your jars.  Label and Store in a cool, dark place.  


If you prefer to raw pack.  

Raw pack – Add 2 teaspoons of salt per quart to the jar, if desired. Fill jars with raw meat pieces, leaving 1-inch headspace. Do not add liquid.  Put on lids and rings and process per the charts.