How to Make and Can Corned Beef Hash: A Step-by-Step Guide from Wherwell Holler

Welcome to Wherwell Holler, where we embrace a sustainable lifestyle nestled in the hills of Arkansas. I'm Miss Lori, and together with Mr. Brown, we cherish the old ways while welcoming some of the new. Our love for cooking, gardening, and preserving food runs deep in our blood. Today, I'm sharing a beloved recipe: canning corned beef hash, perfect for filling up our pantry with delicious, ready-to-eat meals.

Ingredients and Preparation
Ingredients:

7 lbs of corned beef brisket (or substitute with chuck roast if brisket is too pricey)
3 lbs of potatoes
Seasoning packets (included with the corned beef)
Water for boiling
Salt and pepper to taste
Butter for frying

Preparation Steps:

Rinse and Prepare the Meat:

Remove the corned beef brisket from its packaging.
Rinse the meat thoroughly under cold water.
Trim off excess fat, but leave some for added flavor.
Place the brisket in a large pot and cover with water.
Add the seasoning packets to the water.
Boil the Meat:

Bring the water to a boil and let the brisket cook for about an hour. This will not fully cook the meat but will tenderize it for canning.
Remove the brisket from the pot and let it cool.

Prepare the Potatoes:

Dice 3 lbs of potatoes into cubes.
Rinse the potatoes under cold water and soak them overnight in the refrigerator to reduce starchiness.
Canning Process
Steps for Canning:

Cut and Mix:

Once the brisket has cooled, chop it into small pieces or pulse it in a food processor to your desired texture.
Mix the chopped meat with the cubed potatoes.

Prepare the Jars:

Clean and sterilize your canning jars.
Fill each jar with the meat and potato mixture, leaving about an inch of headspace.
Add Broth:

Strain the broth from the pot to remove spices.
Pour a small amount of broth (less than half a cup for quarts) into each jar, ensuring the mixture is not completely covered with liquid.

Debubble and Seal:

Use a debubbler tool to remove any air bubbles.
Wipe the rims of the jars with vinegar to remove any residue.
Place the lids and rings on the jars, tightening them to fingertip tightness.
Pressure Canning:

Place the jars in a pressure canner with 3 quarts of water and a couple of tablespoons of white vinegar.
Seal the canner and allow it to vent steam for 10 minutes before placing the weight.
Process the jars at 10 lbs of pressure for 90 minutes if using quarts (75 minutes for pints), adjusting for altitude as needed.
Allow the canner to cool naturally before opening.
Serving Your Corned Beef Hash

Quick and Easy Breakfast:
Heat a skillet over medium-high heat and add a bit of butter.
Open a jar of your canned corned beef hash and pour it into the skillet.
Let the mixture cook until the liquid evaporates and the potatoes start to brown.
Add salt and pepper to taste.
Crack a few eggs into the skillet and scramble them with the hash.
Serve with toast and a side of fruit for a complete meal.

Alternative Serving Suggestion:

Fry up some cabbage and mix it with your corned beef hash for a hearty dinner.
Canning corned beef hash is an excellent way to have a quick and delicious meal ready for busy days. It’s a staple in our pantry, and we hope it becomes one in yours too.
and happy canning!