Beef can be satisfactorily preserved by canning if the proper
procedures are used. Meat is a low-acid, high-protein food that allows
for good bacterial growth. The use of a pressure canner is vital when
canning meat. Sterilization temperature should be held at 240°F for
the proper length of time. A water bath or a steamer is _not
recommended_ since neither results in a sufficiently high temperature
to produce effective sterilization. Meat may be canned soon after
chilling since aging has little effect on the flavor and tenderness of
canned meats. For complete canning procedures see Home and Garden
Bulletin No. 106, “Home Canning of Meat and Poultry.”