Pressure canned roast is tender and delicious. A true homemade convenience item you will always want on your pantry shelves. Come into my kitchen with me and I will teach you how to pressure can roast.
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What You Need:
Roast: Any roast available. Chuck, bottom round, or pot roast are good choices for beef. Tenderloin, shoulder roast, or even ham will work if you are using pork. As always, I encourage you to buy your meat from a local farm! If you don’t know of one read How to Source Local Food.
Canning Jars: You need pint or quart size canning jars. You can find them in your local store or online. Please make sure the jars you choose are made specifically for canning. Azure standard has a new line of canning jars that are excellent quality.
Canning lids/rings: My favorite lids are Superb lids. Wide mouth or regular depending on your preference.
Canning tools: Usually canning tools come in a set like this, but you need a jar grabber, headspace tool that can double as a debubbler, and a funnel.
Pressure Canner: Meat is a low acid food so you must use a pressure canner to can any meat.
How To Can Roast
You need around 2 pounds of roast per quart or 1 pound per pint.
Note: I could only fit about 1 pound 11ounces per quart jar.
We have a family of six so the pictures and instructions will be for quarts because that is what we use, but feel free to use pints if that works best for you.
Wash the quart jars with soap and water. Take this time to check for cracks on the rim of the jar. Rinse thoroughly and set aside to use in a moment.
Prep the Canner
I have a Presto Pressure Canner and will be following the manufacturer’s instructions for my canner, but please be sure to follow the manufacturer’s instructions for your particular canner.
Fill the canner with water up to the first line on the inside wall of the canner. Place the canner on the stove but do not turn on the heat.
Fill the Jars with Meat
First, cut the roast into 2-inch pieces and place into a large mixing bowl.
Now that all of the roasts are cut into cubes it is time to fill the jars.
Place a quart size jar on a kitchen scale and tare it to 0. Fill the jar with the meat until the scale says two pounds or until the meat reaches the one-inch headspace.
You may need to gently press the meat down as you fill the jar. Do not add any liquid to the jars because the meat will make its own broth when processed.
In the picture above you can see a perfect example of not filling the jar with enough meat.
Fill the Canner
Next wipe the rim of each jar with a clean damp cloth then put on the lid and ring (finger tight). Repeat the process with each jar until all the jars are filled.
Afterward place the jars in the canner. Lock the lid in place on the canner and turn on the heat to medium high.
When there is a steady stream of steam coming from the vent pipe turn on the timer for 10 minutes.
Now that the timer is done place on the weight (10 pounds of pressure). If you are at a higher elevation, you may need to increase the processing times. Check out the National Center for Home Food Preservation for more information.
As the weight begins to gently rock back and forth set the timer for 90 minutes for quarts and 75 minutes for pints.
Depressurize the Canner
After the timer is finished. Turn off the heat and allow the canner to come down in pressure. The canner is ready when the air vent lock falls. Take the weight off the air vent pipe. Wait 5-10 minutes.
Because the contents of the canner are very hot and opening the lid at this point could cause your jars to siphon (the liquid in the jars will come out) you want to avoid this.
Next open the lid and lay it at an angle on top of the canner so that the steam can escape. Again, wait for 5 more minutes.
Finally remove the lid to the canner completely and with jar grabbers take out the jars and place them on a towel lined countertop. If you have a breeze from a window or fan or if your kitchen is cold place a towel over your jars while they cool.
Let the Jars Cool Completely
Let the jars cool undisturbed for several hours. When they are completely cool remove the rings, check for a proper seal. The middle of the lid will be sunken in with no movement and when you tug on the lid it will not release.
Clean the Jars and Store
When the jars are completely cool and sealed, wipe down the jars with soap and water then dry them, and label each jar with a sharpie.
Store the jars in a cool dark place or at least out of direct sunlight for one year.
How to Use Pressure Canned Roast
Canned roast may be used in any of your favorite recipes that calls for roast meat. Beef vegetable soup, season it for taco meat, BBQ sandwiches (use my Honey Sweetened BBQ Sauce), Beef Roast and Gravy, or Split Pea Soup.
Other Post You May Enjoy:
Pressure Canned Roast
- 2 pounds roast per quart either beef or pork
- Wash the jars and set aside to use a few moments.Fill the canner with water to the first line on the inside of the canner. Do not turn the heat on just yet.Cut the roast into 2 inch cubes.Place a quart jar on a kitchen scale. Tare it to 0. Add 2 pounds of cubed meat. Repeat the process until you have all the jars filled.Clean the rim of the jars with a damp cloth. Place the lid and rings on the jar.Place the jars into the pressure canner. Lock on the canner lid and turn on the heat to medium high.When a steady stream of steam comes out of the vent pipe turn on the timer for 10 minutes. After the 10 minutes have past, put the weight on the vent pipe. As the weight rocks gently back and forth start the timer and process quart jars for 90 minutes and pints for 75. Now that the processing time is finished turn off the heat and let the canner naturally drop its pressure. When the vent lock drops take the weight off the vent pipe.Wait five minutes. Unlock the canner lid and place it at an angle to let the steam escape. Wait five to ten more minutes. Remove the lid completely. Use jar grabbers to take out the jars and place them on a towel lined countertop.Let the jars rest until completely cool. Remove the rings and check for a proper seal. Wipe down the jars and label the lids.Store in a cool dark place for 1-2 years.