Canning Beef Short Ribs for Tender 1-Year Meals
Preserve beef short ribs by canning them for long-term storage. This method locks in flavor and ensures tender, ready-to-eat meat.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Total Time: 2 hours
- Yield: 4 pints 1x
- Category: Preserves
- Method: Pressure Canning
- Cuisine: American
- Diet: Halal
Ingredients
Scale
- 4 lbs beef short ribs
- 1 tbsp salt
- 1 tsp black pepper
- 2 cups water or beef broth
- 2 cloves garlic, minced
- 1 tsp smoked paprika
Instructions
- Trim excess fat from short ribs and cut into pieces that fit your jars.
- Season ribs with salt, pepper, and smoked paprika.
- Pack ribs tightly into sterilized jars, leaving 1-inch headspace.
- Add minced garlic and pour water or broth over ribs, maintaining headspace.
- Wipe jar rims, apply lids, and process in a pressure canner at 10 psi for 90 minutes (pints) or 100 minutes (quarts).
- Remove jars and let cool for 12 hours before checking seals.
Notes
- Use only USDA-approved canning methods for meat.
- Check jar seals before storage – lids should not flex when pressed.
- Store canned ribs in a cool, dark place for up to 1 year.
Nutrition
- Serving Size: 1/2 pint
- Calories: 320
- Sugar: 0g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 85mg