How to Make Canned Corned Beef? Understanding the Process
Canning corned beef involves brining beef brisket, cooking it until tender, and then preserving it in sealed cans using a pressure cooker. It’s a method of long-term preservation that offers a delicious and readily available meal.
Introduction: Preserving History, Preserving Flavor
Corned beef, a culinary staple with roots stretching back centuries, was traditionally a method of preserving beef, especially before widespread refrigeration. “Corning” refers to the large grains, or corns, of salt used in the brining process. While commercially available canned corned beef is convenient, making your own allows for greater control over ingredients and flavor, resulting in a superior product.
Benefits of Home Canning Corned Beef
Why embark on the journey of canning your own corned beef? There are several compelling reasons:
- Superior Flavor: Homemade corned beef offers a fresher, more robust flavor profile than its commercially produced counterpart. You control the spices and seasonings, tailoring the taste to your preferences.
- Ingredient Control: You know exactly what goes into your canned corned beef. Avoid unwanted additives, preservatives, and excessive sodium often found in store-bought versions.
- Cost Savings: Depending on the price of beef brisket in your area, home canning can be more economical than purchasing canned corned beef regularly, particularly if you buy in bulk.
- Self-Sufficiency: Home canning empowers you to be more self-sufficient and preserve food for longer periods, ideal for emergency preparedness or simply enjoying your favorite foods year-round.
- Satisfaction: There’s an undeniable satisfaction in creating something from scratch, knowing you’ve preserved a delicious and nutritious meal for future enjoyment.
The Canning Process: A Step-by-Step Guide
Canning corned beef involves several crucial steps, each contributing to the final product’s safety and quality. It’s important to be meticulous and adhere to proper canning procedures to prevent spoilage and ensure food safety.
Brining the Beef: This is the foundation of corned beef, imparting flavor and preserving the meat.
- Combine water, salt (curing salt, also known as Prague powder #1 or pink curing salt, is essential for safety and color), sugar, and spices (such as peppercorns, coriander seeds, bay leaves, mustard seeds, and cloves) in a large pot.
- Bring the brine to a boil, stirring until the salt and sugar are dissolved.
- Let the brine cool completely before adding the beef brisket.
- Submerge the brisket in the brine, ensuring it’s fully covered. Use a weight to keep it submerged if necessary.
- Refrigerate the brisket in the brine for 7-10 days, turning it every day.
Preparing the Beef for Canning: After brining, prepare the beef for cooking and canning.
- Remove the brisket from the brine and rinse it thoroughly under cold water.
- Cut the brisket into chunks that will fit comfortably into your canning jars, leaving about 1-inch headspace.
Cooking the Beef: This step tenderizes the beef and enhances its flavor.
- Place the brisket chunks in a large pot and cover them with fresh water.
- Bring the water to a boil, then reduce the heat and simmer until the beef is very tender (approximately 3-4 hours).
Packing the Jars: This is where proper technique is paramount.
- Sterilize your canning jars and lids according to the manufacturer’s instructions.
- Pack the hot cooked beef into the hot, sterilized jars, leaving 1-inch headspace.
- Pour the hot cooking liquid (broth) over the beef, maintaining the 1-inch headspace.
- Remove any air bubbles from the jars by gently tapping them or using a non-metallic utensil.
- Wipe the rims of the jars with a clean, damp cloth.
- Place the lids on the jars and screw on the bands fingertip-tight.
Processing the Jars: This step creates a vacuum seal and preserves the food. This must be done using a pressure canner.
- Follow the manufacturer’s instructions for your pressure canner. Typically, you’ll add water to the canner, place the jars inside, and close the lid securely.
- Vent the canner to remove air.
- Bring the canner to the required pressure (typically 10-11 PSI for altitudes below 1,000 feet) and process for the appropriate time. The processing time varies depending on jar size: Pints require 75 minutes, Quarts require 90 minutes. Always consult your local extension office for processing times at your altitude.
- Once the processing time is complete, turn off the heat and allow the canner to cool and depressurize naturally. Do not force the cooling process.
- Carefully remove the jars from the canner and place them on a towel-lined surface to cool completely.
Checking the Seals: After the jars have cooled completely (usually 12-24 hours), check the seals.
- The lids should be concave and not flex when pressed.
- If a jar didn’t seal, refrigerate it immediately and use the corned beef within a few days, or reprocess it with a new lid.
Storing the Canned Corned Beef: Properly sealed jars of canned corned beef can be stored in a cool, dark, and dry place for up to a year.
Common Mistakes and How to Avoid Them
Canning can be intimidating, but by understanding potential pitfalls, you can significantly increase your chances of success:
- Insufficient Brining Time: Rushing the brining process can result in bland corned beef. Be patient and allow the full 7-10 days.
- Improper Canning Pressure: Using the wrong pressure can lead to under-processing and spoilage. Always follow recommended pressure guidelines for your altitude.
- Inadequate Headspace: Insufficient headspace can prevent a proper seal, while excessive headspace can lead to food discoloration. Maintain the recommended 1-inch headspace.
- Failing to Remove Air Bubbles: Trapped air bubbles can interfere with the sealing process. Use a non-metallic utensil to release any trapped air.
- Using Old or Damaged Jars and Lids: Old or damaged jars and lids may not seal properly. Inspect jars for cracks or chips and use new lids each time.
Essential Equipment for Canning Corned Beef
To safely and effectively can corned beef, you’ll need the following equipment:
- Large stockpot
- Brining container (food-grade plastic or glass)
- Canning jars and lids
- Pressure canner
- Jar lifter
- Lid lifter (magnetic)
- Bubble popper/headspace tool
- Kitchen scale (for measuring salt accurately)
Nutritional Information (Approximate per 3.5 oz serving)
| Nutrient | Amount |
|---|---|
| Calories | 200 |
| Protein | 25g |
| Fat | 10g |
| Sodium | Varies (high) |
| Iron | Significant |
Note: Sodium content can vary considerably depending on the brining recipe.
Frequently Asked Questions (FAQs)
Is pink curing salt (Prague powder #1) essential for corned beef?
Yes, pink curing salt (sodium nitrite) is essential for making safe and properly colored corned beef. It inhibits the growth of botulism-causing bacteria and gives the corned beef its characteristic pink hue. Do not substitute with regular table salt.
Can I use a water bath canner instead of a pressure canner?
No, you cannot. Corned beef is a low-acid food and requires a pressure canner to reach the high temperatures necessary to kill botulism spores. A water bath canner will not reach these temperatures.
How long does home-canned corned beef last?
Properly sealed and stored jars of home-canned corned beef can last for up to one year. Always check for signs of spoilage (bulging lids, off odors) before consuming.
Can I add vegetables to the jars of corned beef?
It is not recommended to add vegetables to the jars of corned beef. The processing times are based solely on the meat, and adding vegetables can affect the heat penetration and safety of the product.
What if a jar doesn’t seal after processing?
If a jar doesn’t seal, you have two options: you can reprocess it immediately with a new lid, or you can refrigerate it and use the corned beef within a few days.
Why does my corned beef look gray instead of pink?
This usually indicates a lack of curing salt or an insufficient amount. Make sure you’re using the correct type of curing salt (Prague powder #1) and following the recipe carefully.
Can I reduce the amount of salt in the brine?
Reducing the salt significantly can compromise the preservation and safety of the corned beef. It’s best to stick to a tested and reliable recipe.
What’s the best cut of beef to use for corned beef?
Beef brisket is the traditional and most common cut of beef used for corned beef due to its fat content and ability to become tender during the long brining and cooking process.
Can I use different spices in the brine?
Yes, you can experiment with different spices to customize the flavor of your corned beef. Common additions include ginger, allspice, and cinnamon.
How do I know if my pressure canner is working correctly?
Refer to your pressure canner’s manual for specific instructions. Regularly check the pressure gauge for accuracy and ensure the vent pipe is clear.
What is the best way to use canned corned beef?
Canned corned beef can be used in a variety of dishes, such as corned beef hash, Reuben sandwiches, and corned beef and cabbage.
Can I can leftover corned beef?
While technically possible, it is generally not recommended to can leftover corned beef. The quality and safety may be compromised, so it’s best to start with fresh, properly brined beef.