Canning canning beef chunks

I canned my first raw pack beef this week. directions said to trim all fat, white film, ect first. I trimmed a lot but did not get it all. especially a chuck roast. will this keep ok?
 

Publius

TB Fanatic
I see no problem with it and the fat will float to the top and solidified you really don't need that so yeah trim off as much as you can, you will end up with some fat and no getting around it.
Pressure canner cooker all meats at 10 to 12 pounds and cook in the canner for 1 1/2 hour or 90 minutes both work out the same because they are.
 
I see no problem with it and the fat will float to the top and solidified you really don't need that so yeah trim off as much as you can, you will end up with some fat and no getting around it.
Pressure canner cooker all meats at 10 to 12 pounds and cook in the canner for 1 1/2 hour or 90 minutes both work out the same because they are.
 

oops

Veteran Member
I can the way I was taught instead of what the new rules say...never lost a jar ...soooooo....
 

Wildwood

Veteran Member
The thing I've found with the white film is it's a real pain to get off when raw and it turns to nothing in the canning process. I'm npt advising you to leave big thick wide pieces on the meat...just don't sweat every little strand of it. I discovered that when DIL's freezer went out and we had to can a freezer full of meat in just a couple days.
 
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