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homemade corned beef hash with potatoes, onions and eggs in a cast iron skillet

Home Canned Corned Beef Hash

Having this Home Canned Corned Beef Hash on hand in the pantry for a quick but homemade breakfast option is a perfect idea!
Print Recipe

Equipment

  • Pressure Cooker
  • jars and lids

Ingredients

  • 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

Instructions

  • 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.
Course: Breakfast, Canning
Cuisine: American
Keyword: breakfast, canned, canning
Servings: 5 quarts