Canning Question for the canners: Bost butt

[tiredude]

Bost butt is on sale here for $1.19/pound. That is a decent price. I would like to can some of it but have seen other places that it has too much fat. My question is: Does any of the folks here can it? Are there any special precautions I would need to take? Trim the fat or no?

Thanks in advance.

I dont have room in my freezer so what I buy needs to be dealt with quickly.

 

[phloydius]

I haven't canned chunks of beef personally, only ground beef. So I'll have to let someone with more knowledge give more detailed information. However, as far as the question: "Trim the fat or no?"

The official recommendations are: Always trim the fat.

 

[20Gauge]

I haven't canned chunks of beef personally, only ground beef. So I'll have to let someone with more knowledge give more detailed information. However, as far as the question: "Trim the fat or no?"

The official recommendations are: Always trim the fat.

This is what the wife does. Drain or trim all fat possible

 

[kyrsyan]

Trim as much fat as possible. If you heat it before packing jars, drain off as much as possible. I don't pre-cook. Looks ugly in the jar. Tastes great.

 

[Border Collie Dad]

I haven't canned chunks of beef personally

Isn't Boston Butt pork?

A week ago I canned 7 quarts of "pork roast" and pork loin.
Raw Pack.
I chunked it up, cut as much fat and silver skin off and pressure canned it

Pretty tasty.

 

[packyderms_wife]

Isn't Boston Butt pork?

A week ago I canned 7 quarts of "pork roast" and pork loin.
Raw Pack.
I chunked it up, cut as much fat and silver skin off and pressure canned it

Pretty tasty.

This^^^ And yes Boston Butt is a pork roast, not beef.

 

[phloydius]

Whoops. It was an abbreviation, I just assumed it was a misspelling. My error, sorry.

 

[WalknTrot]

Haven't done Boston butt (pork) specifically, but guess I'd lean on the side of raw packing it. The final product would probably be used for pulled pork sandwiches, pork and gravy or tossed into something like Brunswick stew, so done in it's own juices would be my first choice. Definitely trim all the fat you can. Too much fat and your lids won't seal.

 

[tiredude]

Thanks folks…… I have loin as well. Do you make different dishes based on the cut of meat you can?

 

[packyderms_wife]

Thanks folks…… I have loin as well. Do you make different dishes based on the cut of meat you can?

yes, very different dishes. I use the boston butt roast for mexican, tex mex, and also pulled pork. trim as much fat off as possible and raw pack it.

 

[tiredude]

yes, very different dishes. I use the boston butt roast for mexican, tex mex, and also pulled pork. trim as much fat off as possible and raw pack it.

And what do you use the loin for?

 

[Profit of Doom]

While I don’t can, I do find pulled pork quite yummy and easy with a crock pot. Just use the McCormick packet and recipe.