Time: 8 hours
For 12 quarts of jarred beef:
- 27 pounds of rump or arm roast. Ask the butcher to cut it into 1.5 inch cubes.
- Quart mason jars with NEW lids (can re-use the bands/rings, the part that screws on).
Preparing the jars
- Trim off any thick pieces of fat on your cubes of beef, and save.
- Weigh out 2-2.25 pounds of beef and s
eason with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Pack the jar as tight as you can with beef, up to the neck of the jar.
- Put a cap of fat trimmings across the top, most of the neck of the jar should be free.
- Clean the rims of the jars thoroughly (this helps them seal!).
- Put the lid on top and barely tighten the ring/band until it grabs.
- Repeat 11 more times.
- Pre-heat oven to 350 degrees F.
- Set 6 jars in a cake pan, make sure they do not touch.
- Fill up most of the pan with water. If you have to add more water once they are cooking, make sure it is boiling water or the jars will break.
- Repeat with the other jars and put them all in the oven at the same time.
- Once the juices start to bubble (after 30-60 minutes), set the cook time to 3 hours.
- Gradually reduce the temperature so it bubbles but not too vigorously (I’ve been able to go down as low as 250!). Cooking too high will cause the meat to be dry and not very tender due to fast cooking and juices boiling out.
- Once 3 hours has elapsed, take all of the jars out of the oven and out of the water, tighten the rings and wait to hear the “popping” sounds. Make sure the jars do not touch each other when hot.
- Check all lids to make sure the safety button has become flat (cannot push it in). If there are any that did not seal, refrigerate and eat within one week.
These will keep for 1 year, just reheat and eat over rice or pasta. Each jar will serve 3-4 adults.