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Canning Beef Short Rib

Canning beef short rib turns a flavorful (but tough) cut of meat into a tender, succulent, ready-to-eat jar of meat on your pantry shelf.
Prep Time1 hour
Cook Time1 hour
Additional Time1 hour 30 minutes
Total Time1 hour 30 minutes
Author: Ashley Adamant

Ingredients

  • Beef spare ribs about 8 lbs
  • Salt optional, to taste
  • Broth to fill the remainder of jars - about 4 to 6 cups total

Instructions

  • Trim the ribs from the raw meat. Chop the meat into cubes.
  •  Brown the meat in a pan with oil or fat. Cook until it's about halfway done.
  • If you're using barbecue sauce (see notes), put it in a stockpot on the stove. Bring it to a boil. Reduce the heat to a simmer, about 180 degrees Fahrenheit, but keep both the meat and sauce hot while you're preparing the jars. If you choose to use broth, heat this instead. 
  • Pack the warm beef meat into hot, sterilized jars. Leave an inch of headspace. 
  • Add a half teaspoon of salt to each jar if desired (optional). Use a teaspoon of salt for each quart jar. 
  • Ladle the barbecue sauce or broth over the meat, leaving the same inch of headspace.
  • Remove air bubbles, then add more broth or barbecue sauce (or both) if needed. 
  • Wipe the rims of the jars with a paper towel to remove any food particles. 
  • Put the lids and bands on the jars, adjusting the rings until they are fingertip tight.
  • Place the jars on a rack in the pressure canner. Add two inches of simmering water (about 180 degrees Fahrenheit).
  • Put the lid on the canner, then turn it to the locked position. Adjust the heat to medium-high, then vent the steam for 10 minutes. 
  • Add the weighted gauge, then bring the pressure to 10 lbs.
  • Process pint jars for 75 minutes or quart jars for 90 minutes. 
  • Allow the canner to depressurize on its own. After five minutes, remove the lid. 
  • Allow the jars to cool inside the canner for another 10 minutes. 
  • Remove the jars from the canner, then let them cool outside of the canner for another 12 hours. 
  • Check the seals, label, and store the jars in a cool, dark location. 

Notes

If you are adding BBQ sauce, the Ball Blue Book suggests adding 1/2 cup to each quart (or 1/4 cup to each pint). The remainder of the jar is filled with hot broth.
A quart jar will hold about 2 lbs of short rib cubes (without bones) and a pint will hold about 1 pound.
The remainder of the space is filled with hot broth, and you'll need about 1 to 1 1/2 cups of broth per quart.

Short Rib Canning Altitude Adjustments

With pressure canning, the processing times stay the same at higher altitudes, but the pressures change.  Here are the altitude adjustments for pressure canning:

For dial gauge pressure canners:

  • 0 to 2,000 feet in elevation – 11 lbs pressure
  • 2,001 to 4,000 feet in elevation – 12 lbs pressure
  • 4,001 to 6,000 feet in elevation – 13 lbs pressure
  • 6,001 to 8,000 feet in elevation – 14 lbs pressure

For weighted gauge pressure canners:

  • 0 to 1,000 feet in elevation – 10 lbs pressure
  • Above 1,000 feet – 15 lbs pressure