Use a tested pressure canning recipe for beef
Choose fresh, high-quality beef
Trim excess fat and gristle
Cut beef into cubes or strips
Prepare clean canning jars, lids, and rings
Keep jars hot before filling
Pack raw beef into jars, leaving 1 inch headspace
Add salt if desired, using canning-safe amounts
Do not add thickening agents, flour, or starch
Remove air bubbles
Wipe jar rims clean
Apply lids and rings fingertip-tight
Place jars in a pressure canner with the required amount of water
Vent the canner for 10 minutes
Process at the correct pressure for your altitude
Process pint jars for the recommended time
Process quart jars for the recommended time
Allow pressure to return to zero naturally
Wait 10 minutes before opening the canner
Remove jars carefully and place on a towel
Let jars cool undisturbed for 12 to 24 hours
Check seals after cooling
Remove rings and store sealed jars in a cool, dark place
Reprocess or refrigerate any unsealed jars