Italian Beef In a Jar

I am so glad to have this on my shelf. What an easy way to have “fast food” available. You could eat this straight out of the jar if you needed to but heating it up on the stove served over a toasted roll with some provolone cheese is way better.

Steps to Can Italian Beef in a Jar

Ingredients:

• 4 pounds of beef (such as chuck roast or brisket)

• 2 cups beef broth

• 1 cup Italian seasoning mix (we like Louies)

• 2 cups sliced bell peppers (optional)

• 2 cups sliced onions (optional)

• 1 tablespoon minced garlic

• Salt and pepper to taste

• Canning jars with lids and bands

Equipment Needed:

• Canner or large pot for water bath

• Jar lifter

• Funnel

• Ladle

• Sterilizing equipment (boiling water or dishwasher)

Steps:

1. Prepare the Jars:

   • Wash the canning jars, lids, and bands in hot, soapy water. Rinse thoroughly.

   • Sterilize the jars by boiling them for 10 minutes or placing them in a dishwasher on a hot cycle.

2. Prepare the broth:

   • In a large pot combine beef broth, Italian seasoning, garlic, salt, and pepper.

   • Cook on low heat for 6 to 8 hours or until the beef is tender and shreds easily.

3. Raw Pack the Beef:

   • Cut the beef into 1.5 - 2 inch squares and pack raw beef into the jars 3/4 way full.

   • Once cool enough to handle, fill the jars up to cover the beef with the broth.

   • Leave room as the raw beef will produce juices to fill the remaining space in the jar.

4. Remove Air Bubbles:

   • Use a non-metallic spatula or a chopstick to gently stir around the inside of the jar to release any trapped air bubbles.

5. Wipe the Rim:

   • Clean the rims of the jars with a damp cloth to ensure a proper seal.

6. Apply Lids and Bands:

   • Place the sterilized lids on top of the jars and screw on the bands until they are fingertip-tight.

7. Process the Jars:

   • Place the filled jars in a water bath canner or large pot. Cover with water, ensuring the water is at least 1 inch above the jars.

   • Bring to a rolling boil and process for 75 minutes for pint jars or 90 minutes for quart jars, adjusting for altitude if necessary.

8. Cool and Store:

   • After processing, carefully remove the jars using a jar lifter and place them on a clean towel or cooling rack.

   • Allow them to cool completely for up to 24 hours. Ensure that the lids seal properly (they should not pop back when pressed).

   • Store sealed jars in a cool, dark place.

Enjoy your homemade canned Italian beef in sandwiches, as a main dish, or in your favorite recipes!