Chipotle Beef Taco Meat (Canning Recipe)

5 from 6 votes

Chipotle Beef Taco Meat (Canning Recipe)

Canning chipotle beef taco meat puts taco night on the pantry shelf. Chunks of brisket, onions, garlic, and chipotles in adobo go into the jar raw, and the beef comes out tender enough to shred with a spoon.

Prep Time20

Cook Time10

Additional Time1 30

Total Time2

Course: Dinner

Cuisine: Mexican

Keyword: beef barbacoa canning recipe, canning chipotle beef taco meat, canning taco meat, meal in a jar canning recipe, raw pack pressure canning, Taco Meat

Servings: servings, Makes 2 Quarts

Author: Ashley Adamant

Equipment

Pressure Canner
Canning Jars, Lids and Bands

Ingredients

2 lbs beef brisket trimmed and cut into 2-inch chunks, see notes
2 cups onions sliced
8 cloves garlic sliced
1/2 cup fresh cilantro chopped, optional
2 chipotle peppers in adobo finely chopped
2 tsp oregano dried
2 tsp canning salt
beef broth hot, about 1 cup per quart, to cover

Instructions

Prepare the pressure canner, jars, lids, and bands. Put the trivet in, add 2 to 3 inches of water following your manufacturer's directions, and bring the canner to a gentle simmer with the jars warming inside it.
Heat the beef broth in a separate saucepan and keep it hot.
Combine the oregano and salt in a large bowl, then add the cilantro, garlic, and chipotle peppers.
Trim the beef and cut it into 2-inch chunks, then add it to the bowl with the sliced onions. Mix until the seasoning is spread evenly through the meat and onions.
Pack the raw mixture into the hot jars, leaving 1 inch headspace. Do not press it down.
Pour hot beef broth over the mixture until it just covers the solids, still holding 1 inch headspace.
Release trapped air bubbles, then check the headspace again and top up with hot broth to hold 1 inch.
Wipe the rims and threads clean, set the lids on, and apply the bands fingertip tight.
Load the jars into the pressure canner, fasten the lid, and vent a steady stream of steam for 10 minutes before adding the weight or closing the petcock.
Process pints for 75 minutes or quarts for 90 minutes at 10 pounds pressure in a weighted gauge canner or 11 pounds in a dial gauge canner, adjusting for altitude (see notes).
Turn off the heat and let the canner depressurize on its own, then wait 5 minutes before removing the lid, opening it away from your face.
Leave the jars in the canner another 10 minutes, then remove them to a towel lined counter and let them cool undisturbed for 12 hours.
Check the seals, remove the rings, label the jars, and store them in a cool, dark place.

Notes

Source: The All New Ball Book of Canning and Preserving, as a hearty meal in a jar.

Raw pack: Nothing is cooked first. Pack loosely and let the broth fill the gaps. A tight jar heats unevenly.

Yield: Fills 2 quarts or 4 pints, the minimum batch. Scale up as far as your canner holds. Buy a little over 2 lbs brisket, since the fat cap comes off first.

Substitutions: Chuck, round, stew beef, or flank steak all replace the brisket, as do pork shoulder, chicken thigh, and venison. Match the broth to the meat. Skip tender cuts like tenderloin, which go stringy. Any vegetable can be left out, with broth filling the space.

Do not add: Beans, rice, pasta, thickeners, dairy, or cured meats. Stir those in when you reheat.

Pressure canning only: Low acid, no tested water bath process at any jar size.

Altitude adjustments: The canning time is always 75 minutes for pints and 90 minutes for quarts, at any altitude. Only the pressure changes as you go up.

Dial Gauge Canners

0 to 2,000 feet: 11 lbs
2,001 to 4,000 feet: 12 lbs
4,001 to 6,000 feet: 13 lbs
6,001 to 8,000 feet: 14 lbs

Weighted Gauge Canners

0 to 1,000 feet: 10 lbs
Above 1,000 feet: 15 lbs

Storage: Rings off. Sealed jars hold quality 12 to 18 months, cool and dark. Fat at the top is normal. Refrigerate an open jar, use within 3 to 4 days.

To serve: Tip a jar into a skillet, broth and all, and cook over high heat until the liquid boils away and the beef sizzles in its own drippings, about 5 to 10 minutes. Stir often near the end. Serve in warm tortillas, over rice, or with eggs.

Nutrition