Canning Corned Beef
Ingredients
Directions
Prepare the meat
Remove the meat from the brine.
Cook the meat for 1 hour.
Cut the meat into small pieces.
Pack and seal
In each 1-pound can, add 3 ounces of cold water.
Pack the meat into the cans until the water reaches the top.
Seal the can, leaving a small hole at the top.
Insert the can into boiling water for 25 minutes.
Remove the can.
Seal the hole.
Process and cool
Cook the can in boiling water for 2.5 hours.
Cool the cans top side up in cold water for 15 minutes.
Turn the cans bottom side up in the cold water.
Let the cans cool until set.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Corned beef
- Provides the main meat and its salted, cured flavor that defines the dish.
- Cold water
- Added to each can to supply moisture that fills the spaces around the meat.
The step that matters
Sealing the can with a small vent hole before processing. The vent hole lets air and steam escape during boiling so the can does not build pressure unevenly. Sealing the hole only after the first heat step keeps the can airtight for the long cook, which protects the food from spoilage.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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