Corned Beef

Hot Pack

  1. Wash the corned beef, cut into pieces suited for packing.
  2. Cover meat with cold water and bring to boil. If broth tastes very salty, strain and cover meat with fresh water, and parboil again.
  3. Pack hot meat. Leave about 1 inch above meat in glass jars for headspace. Leave 1-1/2 inch in cans.
  4. Cover meat with hot broth or hot water. Leave 1 inch for headspace in jars, fill cans to top.
  5. Work out bubbles with knife.
  6. Seal and process at once.
Style of Pack Container Process Time Canner Pressure at "0" ft
dial-gauge weighted-gauge
Hot Jar-Pint 75 min 11 lb 10 lb
Jar-Quart 90 min
Can-No.2 65 min
Can-No.2Ω and No.3 90 min

For processing at above 1,000 ft, see Altitude Adjustments.

Available from Amazon in paperback and eBook format

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs