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Mississippi Pot Roast is a beef roast cooked with pepperoncinis, ranch seasoning, and slow cooked in some sort of beef bouillon. My canned Mississippi Roast recipe is perfect for a quick and easy meal any night of the week. It’s delicious and will quickly become a family favorite.
Canned Mississippi Roast
Canning beef doesn’t have to be scary. You just need to know that it’s best to use a pressure canner for anything using meat. The rule of thumb is to pressure can pints with meat for 75 minutes and quarts for 90 minutes. There are different times for different things, but this is a good place to start.
You can water bath meat if you’re a canning rebel. But please do your own research and decide if that’s the right method for you. I like to use my pressure canner to ensure my meat is canned safely.
I love spending an afternoon every few months canning some meals, so that on busy nights we aren’t tempted to eat out or grab fast food. I know I can have a hot meal that I prepared in just a few minutes when I have some of my own food canned and waiting in the pantry.
Dinners I love to can:
- chicken legs
- cubbed chicken
- pot roast
- corned beef
- taco meat
- plain ground beef
- mississippi pot roast
- french onion soup (add the cheese & bread after reheating)
- potato soup (without the cream)
Mississippi Pot Roast for Pressure Canning
Denali Pressure Canner
I love the EXTRA LARGE 23-Quart Pressure Canner from Denali. It’s taller than a lot of other pressure canners, which means I can stack my jars and get more canning done in less time. Each Canner is made with a heavy-gauge aluminum and a stainless steel clad base so it can be used on induction, gas, or electric.
The Denali Pressure Canner has 3 different weight options for pressure canning (5, 10, and 15 lbs), but you can also use this oversized pot as a simple water bath canner….no need for different canners now. It has lots of safety features, like a built in emergency release-valve to keep you safe in the event that something goes wrong or you don’t get the lid on properly.
I love my Denali Pressure canner. It’s easy to set up and use. I feel confident that there isn’t going to be any scary problems (ie an exploding canner)And I’ve had really good luck with their canning lids (as opposed to the ones you can order online from that big shopping site that just seem to buckle or not seal 😉 )
Can You Do Canning With A Pressure Cooker
Unfortunately, you canNOT pressure can in a regular pressure cooker. The biggest issue is the size, but you do need a pot that is large enough to hold at least 4 quart jars to successfully pressure can. The heat up and cool down times aren’t long enough in a traditional pressure cooker, therefore, you run the risk of foodborne illnesses such as botulism. Yes there are some traditional pressure cookers on the market that can pressure can, but most cannot.
Pressure canning is a wonderful way to preserve food; however, appropriate equipment with no short cuts is key to making sure the food is safe to eat. Always do your own research.
Canning Pot Roast in a Jar
Canning pot roast in a jar is a great way to create simple meals for any night of the week. Or use them while traveling and camping like we do. Whether you are canning Mississippi Pot Roast, Corned Beef, or just plain stew meat the process is basically the same.
- Add raw meat (& seasonings) to cold, but sterilize jars.
- Wipe the rims with water, then add lids and rings.
- Pressure can for 75 minutes (pint jars) or 90 minutes (quart jars).
How to Serve Mississippi Pot Roast
You can serve canned Mississippi Pot Roast in many ways. My favorite is to just heat and eat it. But here are a few other ideas:
- over rice
- over mashed potatoes
- with a side of seemed veggies
- in a bun
- toasted in a bun with cheese and dipped into the leftover juice
- mixed into scrambled eggs or even a fried egg on top
- 3 1/2 teaspoons minced garlic
- 2 teaspoons Better than Bouillon Beef Base
- 7 teaspoons Ranch Powder Seasoning (I use homemade, but a store bought packet works)
- 3 1/2 cups sliced pepperoncinis + 14 tablespoons pepperoncini liquid
- 10-12 lbs cubed stew beef (or a whole roast cut into 1 inch chunks)
- 7 quart canning jars (+ lids, & rings)
- pressure canner
- Wash and sanitize jars, lids, and rings. (I keep my jars warm in the oven while I prep my food. Put them on a baking sheet with the oven on the lowest temperature. ) Place the lids and rings in a small sauce pan covered with water on the stove on a low-medium temperature.
- To the bottom of each quart jar add 1/2 teaspoon garlic, 1 teaspoon ranch seasoning, 1/4 teaspoon Better than Bouillon, 1/4 cup sliced pepperoncini, and 2 tablespoons pepperoncini liquid.
- Top with cubed roast pieces. Press them in tight. You don't want any extra room. Use hand or back of spoon to keep pressing the meat down. Top with 1/4 cup sliced pepperoncinis.
- Wipe the rims of the jars with a wet paper towel.
- Put on lid and screw on ring. (Note: only hand tight is necessary, don't over tighten as the lids can buckle if it's too tight.)
- Follow your pressure canner's instructions on pressure canning. Your pounds of pressure is determined by your elevation, so please check the owners manual. Process pints for 75 minutes and quarts for 90 minutes.
- Let cool on the counter and then store in a cool, dark area of your pantry until ready to heat & eat.
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