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Pressure canning beef short rib

Course Meat
Prep Time 1 hour
Cook Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Calories 205 kcal

Ingredients

Instructions

  1. Cut ribs into lengths that will fit into the jars.
  2. Leave the bones in.
  3. Spray a skillet with cooking spray or heat a small amount of fat or oil in it.
  4. Brown meat in the skillet in batches; transfer browned meat to a covered bowl or pot to keep hot.

  5. Pack meat into half-litre (1 US pint) OR 1 litre (1 US quart) jars.

  6. Leave 3 cm (1 inch) headspace.

  7. [Optional]: add 1/2 teaspoon pickling salt to half-litre (1 US pint) jars; 1 teaspoon of pickling salt to 1 litre (1 US quart) jars.

  8. Top jars up with a boiling liquid (water from a kettle, meat, stock, or tomato juice) maintaining 3 cm (1 inch) headspace.
  9. Debubble; adjust headspace.
  10. Wipe jar rims.
  11. Put lids on.
  12. Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet)

  13. Processing time: half-litre (US pint) jars for 75 minutes OR 1 litre (US quart) jars for 90 minutes.