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Canning Chipotle Beef Taco Meat
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5 from 2 votes

Chipotle Beef Taco Meat (Canning Recipe)

Canning Chipotle Beef Taco meat is an easy heat-and-serve meal in a jar that the whole family will love.  This canning recipe for beef taco meat is a simple raw pack recipe from Ball Canning, meaning it's quick to prep and get into the canner.  That little bit of work ahead of time will save of slow cooking later, and you'll have tender, flavorful meals ready to eat on your pantry shelf.
Prep Time10 minutes
Cook Time10 minutes
Additional Time1 hour 30 minutes
Total Time1 hour 30 minutes
Author: Ashley Adamant

Ingredients

  • 2 lbs 1 kg beef brisket, trimmed and cut into 2" (5 cm) chunks
  • 2 cups 500 ml sliced onions
  • 2 tsp 10 ml salt
  • 2 tsp 10 ml oregano
  • 8 cloves garlic sliced
  • ½ cup 125 ml chopped fresh cilantro
  • 2 chipotle peppers in adobo chopped
  • Beef broth

Instructions

  • In a large bowl, combine oregano and salt.
  • Add chopped cilantro, sliced garlic, and finely chopped chipotle peppers to the same bowl.
  • Simmer beef broth using beef bones or bouillon cubes, liquid, or powder.
  • Trim excess fat from beef and cut into two-inch chunks.
  • Add beef chunks to the spice mixture in the bowl and mix well using a wooden spoon or clean hands.
  • Incorporate sliced onions with the beef chunks and spice mixture, ensuring thorough mixing.
  • Pack the beef mixture into your jars, without compressing, leaving an inch of headspace at the top.
  • Pour hot beef broth into the jars, covering the mixture and maintaining the one-inch headspace. Wipe jar rims clean.
  • Load jars into the pressure canner, seal, and heat.
  • Vent steam for ten minutes, then apply pressure weight accordingly.
  • Maintain 11 lbs pressure for dial gauge or 10 lbs pressure for weighted gauge for 90 minutes (quarts) or 75 minutes (pints).
  • After canning time, turn off heat and allow the canner to depressurize.
  • Wait until pressure reads zero before removing the lid. 
  • Let jars sit undisturbed for 24 hours.
  • Check seals, label jars, and store them appropriately.

Notes

Pressure 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