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canned corned beef
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5 from 1 vote

Canned Corned Beef Recipe

Servings: 17 pints


  • 17 pounds corned beef commercially cured and packaged
  • 2 packs spices


  • Add rings and lids to a pot, cover with water and bring to a boil.
  • Add cool water to your canner according to the directions.
  • Wash and rinse the corned beef cuts.
  • Cut each slab into ¾” cubes, mix well to distribute the fattier pieces.
    corn beef cubed with spice packet
  • Pack each jar with approximately 1 pound of cubed corned beef. Don’t worry about any air gaps, these will fill in with broth as the beef cooks. Leave 1” of headspace - this is the space between the top of the corned beef and the top of the jar.
    corned beef in jars ready for canning
  • Divide the reserved spices among the jars.
  • Clean off the rim with a paper towel dampened with vinegar.
  • Add lids and rings. Center the lids on the jars. Finger tighten the rings - don’t crank down on them.
  • Add jars to the canner.
  • Place the lid on the canner and tighten according to the instructions.
  • Turn the heat on high.
  • Allow the canner to heat.
  • (All American canner specific – this varies by canner) Once the steam comes out of the vent allow the canner to vent 10 minutes. Add the weight to the vent. Once the weight jiggles, adjust the heat until it jiggles 4-10 times per minute.
  • The temperature should come up to 240-245 degrees F (115 – 118 degrees C).
  • Allow the canner to process for 75 minutes for pint jars.
  • After processing, turn off the heat.
  • Allow the canner temperature to come back to 200 degrees F (93 degrees C).
  • Remove the weight and let the canner vent for 10 minutes.
  • Remove the lid and then remove the jars.
  • Allow the jars to cool and come to room temperature. Listen for the “ping” of the lids sealing.
  • Test the lids to make sure they have dimpled, and no longer flex.
  • Once cooled, remove the rings, and give the jars a quick rinse.
  • Label and date each jar.


Wash and rinse the pint jars before use.