Canning Corned Beef with Potatoes

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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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.

Pressure Canners | Selecting the Best Option

Preparing the Brisket – Canning Corned Beef

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

Seasonings – 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 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 recipes 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.

Canning Corned Beef and Potatoes – 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

Corned Beef Brisket from Scratch | Nitrate Free

Canning Corned Beef and Potatoes- Instructions
  1. Remove fat from brisket, 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. Pressure can for the appropriate time based on your altitude.
Printable Recipe – 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!

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From my farmhouse kitchen to yours, an easy to comprehend guide which walks you though every phase of home food preservation. Learn  how to can, dry, ferment, cure, freeze, and storing fresh foods for long term storage. Included you will also find some of my favorite preserving recipes!

Canning Corned Beef and Potatoes

Canning corned beef creates not only a shelf stable item, but an instant, healthier fast food option. This canned hearty meal consists of corned beef brisket and potatoes. 

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 fat from brisket, cut into 1-inch cubes.
  • Peel potatoes and carrots (optional), cut into 1-inch cubes.
  • Place 1/4 teaspoon pickling spice blend to each jar.
  • In a kettle bring water to a boil.
  • Pack warmed quart jars by layering the brisket and root vegetable(s) making 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 leave a 1-inch headspace.
  • Using a clean kitchen towel, clean rims of jars. Distilled vinegar or vodka added to kitchen towel helps to remove any grease from the rims.
  • Add warmed lids and rings. Pressure can for the appropriate time based on your altitude.

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Comments

  1. 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?

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

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