The NCHFP instructions for pressure canning cubed meat (https://nchfp.uga.edu) state to precook 1-2” pieces of meat until rare by “roasting, stewing or browning,” then hot packing and pressure canning. In following their recipe, I find that beef, especially, comes out with a very dry texture, I believe because the majority of the cooking happens under high heat. I tried an experiment where I slow cooked beef overnight until it was very tender, then cut it into 1-2” pieces and hot packed that with broth, otherwise following the instructions to the letter. I used the test jar the next day and the texture was MUCH more tender. Since the only difference is that I am precooking the meat for longer I can’t think of a reason why this wouldn’t be safe, but….anything I am missing? As you can tell, I usually hate the idea of deviating at all. 🙂 But the texture is a big issue for me, and if this method isn’t logically unsafe then I’ll use it going forward. Thoughts? Any reasons this could cause issues?
by Western_Subject9842
2 Comments
We use the raw pack method, alway get plenty of juice in the jar when it’s done.
Have you done a raw pack?
My experience is typically with tuna for canning meat, but I have in the past with family done other meats. We raw packed the other meat; have done a hot pack, but did not care for the end result with the additional effort, so reverted back to raw pack recipes. I have to bug them to check for updates every seven years from the NCHFP site.