Hi Susan, 

Yes, you can certainly use the raw pack method for pressure canning beef. 

Choose quality, chilled meat, and remove the excess fat first. Add 1 teaspoon of salt per quart jar, if desired. Fill the jar with raw meat pieces (strips, cubes, or chunks), leaving 1 inch of headspace in the jar. Do not add any liquid. 

Wipe the jar rims, adjust the two piece lids, and process in a pressure canner. If you are canning below 1,000 feet, you would use 11 lbs psi on a dial gauge canner, or 10 lbs psi using a weighted gauge canner. Pint jars should be processed for 75 minutes, and quarts would be processed for 90 mins. For elevation adjustments to the processing time, see our publication on Canning Meat, Game, and Poultry.

The same publication also includes instructions for canning ground beef, and it gives further information on the safe operation of your pressure canner. Always make sure to have your dial gauge inspected annually to ensure it is operating properly, and follow the proper steps for venting, pressurizing, and depressurizing your canner. 

Thanks for using Ask Extension!

Jared

Hi Sue, 

Modifying tested pressure canning recipes can be risky, especially if you have modified in a way that reduces liquid or makes the product more dense. The safety of the pressure canning process depends upon heat circulating through the jar. When food scientists give us processing times with a recipe, they've tested several batches for heat circulation with the amount of liquid listed in the recipe. If you cut back on liquids, or add anything starchy that could thicken the product, you make it harder for heat to move through the jar. The processing time might not have been long enough in that case, and your food could be unsafe.

Since you canned this recipe last night and have refrigerated it since then, it is still safe to eat. You should open the jars, though, and repack the food either for freezing or refrigeration. If you want to can another batch, make sure to use the diced tomatoes and juice indicated in the recipe.

Thanks for using Ask Extension!

Jared