OK. Question on pressure canning beef.
I decided to try some raw pack beef and the jars where I didn’t add any water at all, have a huge amount of head space.
Is that normal and will it be a problem?
If I add water to the jar before processing, how much would be good? About 1/4 of the way up?
That’s what it looks like it’s short.
According to my canning book it’s not supposed to be a problem. Other than being a bit dry and icky color. However, I don’t like it-so I add water. I have sometimes turned those upside down for a while before opening them.
I always add some water, but I’ve never measured how much I just fill the jar with beef and add the water-leaving a lot of space for juices to cook out. I also put about a half teaspoon of beef base or bullion in each jar before adding the water.
If I was guessing, I’d say about 1/4 of the way up on the jar would be good.
You’ll have to wait for Greeneyes. I know nothing about canning meat. We usually vacuum seal and freeze...but I probably SHOULD learn to can it.
I’ve had that happen, especially with ground beef. The part that is out of the liquid doesn’t look too appetizing but it will be fine! There is still a vacuum in there.
About halfway up should be good for adding water or broth. You definitely don’t want any more than that!
One thing I really love about canning meat is the delicious stock that I get along with the meat. I usually plan on soup after opening the jar. Something about the pressure canning brings out all the flavor.
I just checked my canning but. It says in all caps do not add liquid when you raw pack.
I guess I don’t read directions very well, I’ve always added some!