Canning Corned Beef with Potatoes

Pressure canning corned beef creates not only a shelf stable item, but an instant, healthier fast food option. Seasoned brisket purchased from your local market or a home cured one will give you a satisfying dish. By adding potatoes you’ve created a filling meal in a jar.

How to Safely Can Corned Beef

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Pressure canning corned beef, or any type of meat, serves many purposes.  Emergency food storage, healthier food options, or when you’re just too tired to ‘mom’ and cooking is not an option. This is a staple in our pantry and one we never run out of.

Can the brisket alone or with root vegetables; potatoes and carrots creates a hearty and delicious meal.

Due to the brisket and potatoes being a low acid item, this recipe must be pressure canned. Unfortunately, no other preserving method can make this a shelf stable item. Selecting the right pressure canner can be a tough decision for many. With this in mind, select the one that best fits the needs of how you preserve foods at home.

The Sustainable Canning Course

Are you searching for canning classes near you? Look no further! The Sustainable Canning Course is a self-paced series of online classes designed to help you on the road to achieving food ownership.

The Sustainable Canning Course is an extension of my book, The Farm Girl’s Guide to Preserving the Harvest. I wrote this book to help guide those who seek to own their food source the opportunity to do so. It is a comprehensive, easy to understand book covering all methods of home food preservation, canning, drying, fermenting, curing, freezing, and storing fresh foods.

  • Understand why pressure canning is necessary to preserve foods.
  • Confidently alter or create recipes to be canned.
  • Preserve many tomato products utilizing scientific information with traditional tools.
  • How modern canning tools, such as the steam canner and steam juicer, revolutionized preserving methods.
  • Understanding how to decipher information shared by the National Center of Home Food Preservation.
  • Discover how easy it is to can meat, fish, soups, and stews.

These topics and many more are available within The Sustainable Canning Course. Reserve your spot now, and begin gleaning the necessary information needed to preserve foods as a modern sustainable homesteader does.

Preparing the Brisket for Pressure Canning Corned Beef

For the sake of convenience, a packaged pre-cured brisket can be used for this project. However, a home cured corned brisket is absolutely fabulous and is also an option which can be pressure canned.

The key to canning meat is to remove as much of the fat as possible. During the cooking process the fat creates grease. The grease can hinder the lid’s ability to vacuum seal itself to the jar. Also, fat has a high probability to turn rancid in the jars and can cause spoilage.

Do not kill yourself trying to remove every last bit of fat from the brisket. Though, do take your time to remove as much as possible.

canning corned beef brisket and potatoes

Selecting the Seasonings for Canning Corned Beef

One last tip: more often than not, pre-cured briskets have not been seasoned. In order to create corned beef add additional herbs and spices to each jar being canned. A home cured brisket has been seasoned and cured during the brining process. With that said, adding a small amount of herbs and spices per jar will create additional flavor.

Depending on how you like your brisket seasoned a plethora of dried herbs and spices can be used. Though, for the sake of simplicity, this recipe calls for a pickling spice blend. In a pinch, a packaged blend of spices for making pickles can also be used.

It’s important to follow the canning instructions found in the manual of your pressure canner.  The manual will guide you in preparing your meat item and in no way should you stray from the instructions.

canning corned beef brisket and potatoes

The Canning Process

Due to the length of time it takes to pressure can the brisket and potatoes the food leaves the canner fully cooked and seasoned.

Ingredients

  • Brisket, 4 to 5 pounds, home cured or pre-cured package
  • Russet Potatoes, 8 to 10 cups
  • Pickling Spice Blend, 1/4 teaspoon per quart jar
  • Water

Equipment

Canning Corned Beef and Potatoes

Instructions

  1. Remove as much of the fat from the brisket as you can, cut into 1-inch cubes.
  2. Peel potatoes and carrots (optional), cut into 1-inch cubes.
  3. Place 1/4 teaspoon pickling spice blend to each jar.
  4. In a kettle bring water to a boil.
  5. Pack warmed quart jars by layering the brisket and root vegetable(s) making sure to leave a 1-inch headspace.
  6. Fill jars with boiled water, leaving a 1-inch headspace.
  7. Remove air bubbles and add more water needed, making sure to leave a 1-inch headspace.
  8. Using a clean kitchen towel, clean rims of jars. Distilled vinegar or vodka added to a kitchen towel helps to remove any grease from the rims.
  9. Add warmed lids and rings.
  10. The processing time and PSI is determined based on the altitude in which you reside, see the chart below.
Type of PackJar SizeProcessing Time0-2,000 ft2,001-4,000 ft4,001-6,000 ft6,001-8,000 ft
Hot or RawPint75 mins11 PSI12 PSI13 PSI14 PSI
Hot or RawQuart90 mins11 PSI12 PSI13 PSI14 PSI
Pressure canning times for corned beef and potatoes

My Book

The Farm Girl’s Guide to Preserving the Harvest is a comprehensive book covering multiple methods for preserving foods in the comfort of your home. Learn how to safely can, dry, ferment, cure, freeze, and store foods fresh as a sustainable homesteader would. The tips, tricks, and recipes within this book will provide you the confidence and knowledge needed to own your food source.

Grab your autographed copy here, or an unsigned copy on here.

Printable Recipe – Pressure Canning Corned Beef and Potatoes

Enjoy this printable recipe for your convenience. Canning corned beef and potatoes will quickly become a staple in your pantry. Enjoy!

jars of potatoes and raw beef brisket for pressure canning corned beef brisket
Print Recipe
5 from 1 vote

Pressure Canning Corned Beef

Pressure canning corned beef creates not only a shelf stable item, but an instant, healthier fast food option. Seasoned brisket purchased from your local market or a home cured one will give you a satisfying dish. By adding potatoes you've created a filling meal in a jar.
Prep Time45 mins
Canning time and PSI based on your altitude1 hr 30 mins
Total Time2 hrs 15 mins
Course: Canning
Cuisine: American
Keyword: canning corned beef
Servings: 6 quarts
Cost: $20

Equipment

  • Pressure Canner
  • Jar Funnel
  • Air Bubble Remover
  • kettle for boiling water
  • Measuring Spoons
  • mini Crockpot, for warming lids
  • 6 quart mason jars

Ingredients

  • Brisket 4 to 5 pounds, home cured or pre-cured package
  • Russet Potatoes 8 to 10 cups
  • Pickling Spice Blend 1/4 teaspoon per quart jar
  • Water

Instructions

  • Remove as much of the fat from the brisket as you can, cut into 1-inch cubes.
  • Peel potatoes, cut into 1-inch cubes.
  • Place 1/4 teaspoon pickling spice blend to each jar.
  • In a kettle, bring water to a boil.
  • Raw pack warm quart jars by layering the brisket and root vegetable, make sure to leave a 1-inch headspace.
  • Fill jars with boiled water, leaving a 1-inch headspace.
  • Remove air bubbles and add more water needed, making sure to maintain a 1-inch headspace.
  • Using a clean kitchen towel dipped in distilled white vinegar, clean rims of jars.
  • Add warmed lids and rings.
  • Pressure can for the appropriate time based on your altitude. See the correct processing time and PSI in this article.

This recipe for canning corned beef and potatoes allows for a quick meal in a jar, making it ideal for breakfast, lunch, or supper.

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Comments

  1. Brian DeForest says

    Cornered beef. You say you prefer to pack raw meat and the pictures look raw. Your directions say to pack the corned beef into the jar.
    Do I corn my beef first or does your canning processes do the corning?
    If I use corned beef why do you add spices?

    • Kelli Hume-Ostermeyer says

      5 stars
      when you buy a corned beef brisket at the store it normally comes with pickling spices..the spices just add more flavor

  2. Brian DeForest says

    I am planning a Sous Vide corned beef from brisket. Canning is the preferred storage.
    Does the canning processes make it to mushy?

    • Ann Accetta-Scott says

      If you are curing your own brisket then, yes, it will need to marinate in the brine prior to canning. However, if you are using a market brisket which has been cured then no.

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