We all love homemade food in this house. We know precisely what is in it, and we can cook it according to our taste preferences. So having this Home Canned Corned Beef Hash on hand in the pantry for a quick but homemade breakfast option is perfect.
Canning at Home
I love to can my own food to have a long-term storage option that doesn’t require more space in my freezer. From vegetables to broth, anything that I know I use regularly goes into my canner. Because I have ample space in the basement to store canned goods, I don’t need to use up cabinet or pantry space.
Getting started with home canning may seem intimidating, but with the right equipment and guidance, anyone can do it. Read up on 10 Things You Need to Get Started Home Canning here. For more information, you can download the USDA Complete Guide to Home Canning here.
Corned Beef Hash for Breakfast
I love Corned Beef Hash. Homemade, that is. I am not a fan of the stuff you can buy on the shelf in the grocery store. It’s too salty and the texture is just wrong.
Opening a can of this Home Canned Corned Beef Hash is a wonderful option when I want home-cooked breakfast food without standing over the stove all morning. I use a cast iron skillet on my stovetop, but you could easily pack this with you on a camping trip (cast iron over a grill) or cook it on a propane griddle too.
Heat it through, crack in a few eggs to cook either over-easy or sunny side up, and there is a perfect option to get you through the day!
I get classified as a “picky” eater a lot. I’m truly not. I just am not a fan of wrong textures. And the infamous “too much salt” seems to be how everyone eats nowadays. No amount of salt can fix bad food people. Truly, the correct seasonings and cooking techniques should render table salt obsolete.
Want to make Corned Beef Hash without canning it?? Get my recipe here.
Before You Begin:
Check your pressure canner’s metal-to-metal seal to ensure proper lubrication. Make sure that the vent pipe is clear. Never use a pressure canner without checking for deformities or flaws.
Home Canned Corned Beef Hash
Home Canned Corned Beef Hash
- Pressure Cooker
- jars and lids
- 5 lb corned beef
- 5 medium potatoes rinsed, peel and chopped into 1" pieces
- 1 medium onion peeled and diced
- 6 cups boiling water
- salt & pepper to taste
- Warm up your canning jars and lids in a bath of hot water. Do not boil.
- Trim away excess fat from the corned beef. Rinse and chop into 1' pieces.
- Boil 6 cups of water in a large pot. (Not the same as the pot the jars are heating in.)
- Place the hot jars on a heat-safe trivet. Fill with equal portions of potatoes, onions and corned beef, in that order. If adding salt and pepper, place between potatoes and onions.
- Fill each jar with boiling water, leaving 1" headspace.
- Remove air bubbles. Wipe jar rims with a clean paper towel.
- Place lids onto jars. Tighten rings to just finger-tight.
- Place in prepared pressure canner. Process 90 minutes for quarts, 75 minutes if using pints.
- Remove after 10 minutes to a dishtowel. Allow to sit for 12 hours. Check lids for proper seal (making sure the lid does not flex) before storing.