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Corned Beef Hash Canning Recipe
This Corned Beef Hash Canning Recipe is a hearty and satisfying meal in a jar perfect for long-term storage. It combines tender potatoes, savory corned beef, and diced onions into a shelf-stable blend ready to heat and eat anytime. Pressure canned for safety, this recipe gives you a delicious, protein-packed option that’s ideal for quick breakfasts or emergency meals.
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By Diane Devereaux | The Canning Diva®
Last updated: July 31, 2025
The History of Corned Beef Hash
Corned beef hash is a comfort food with deep roots in both necessity and ingenuity. The word hash comes from the French term hacher, meaning “to chop,” which is fitting for this rustic dish of chopped meat, potatoes, and onions. While hash in general has been around for centuries, corned beef hash rose to popularity in the United States during and after World War II, when fresh meat was rationed and canned corned beef became a household staple.
Interestingly, corned beef itself dates back to the 17th century, where salt-curing beef in large “corns” or grains of salt was a popular preservation method in Ireland and later England. However, in a twist of history, it was actually Irish immigrants in America who helped popularize corned beef, using it as a more affordable alternative to bacon.
Corned beef hash truly earned its place in American kitchens during the Great Depression and wartime eras, when resourcefulness was key. It became known as “Depression era food” because it could stretch a small amount of meat to feed a family—hearty, frugal, and satisfying.
Fun Facts About Corned Beef Hash:
- Hash was a staple in diners and military mess halls because it was easy to prepare in bulk and made use of leftovers.
- It remains a beloved breakfast dish in the U.S., often served with a fried egg on top.
- While many associate corned beef with Ireland, Ireland exported most of its corned beef to Britain and the Americas; it wasn’t a common food for the Irish themselves historically.
- Canned corned beef hash gained popularity in the 1950s, thanks to brands like Hormel—but homemade versions, like mine, deliver far superior flavor and texture.
Today, canning your own corned beef hash brings this nostalgic dish full circle—preserving it not just for shelf life, but for the tradition, flavor, and history it represents. Whether you cube or shred the beef, this hearty hash provides a satisfying meal-in-a-jar that’s ready to warm your belly and your heart.
Corned Beef Hash Canning Recipe
Makes approx. 7 quarts or 14 pints
Often called “Depression era food,” corned beef hash is a hearty mix of protein, carbs and fat for a filling stick-to-the-ribs meal. After canning your own from scratch, you’ll likely never eat store-bought again!
Ingredients
- 7-8 pounds Corned beef (15-17 cups)
- 2 tablespoons pickling spice in a spice bag
- ¼ cup butter
- 2 large onions, chopped (3 cups)
- 5 pounds potatoes, cut into ½-inch cubes (10 cups)
- 2 tablespoons minced garlic
- 1 teaspoon black pepper
Instructions
- Rinse corned beef and place in a deep saucepan or stainless steel stockpot. Cover with water, add spice bag, and bring to a boil over medium-high heat. Reduce heat and cover, simmering for 40 minutes undisturbed. When done, remove corned beef and set on cutting board to cool. Discard water and spice bag.
- Once cooled, cube the corned beef into ½-inch pieces. Set aside.
- In a large stainless steel stockpot, add butter and onions, and cook over medium-high heat until onions are translucent, about 10 minutes. Add potatoes, corned beef, garlic, and black pepper, and mix well. Cook for an additional 5 minutes, stirring often to blend flavors and evenly disperse ingredients.
- Using a funnel, ladle the hash into jars leaving a ½-inch of headspace. Remove air bubbles and add additional hash if necessary to maintain a ½-inch headspace.
- Wipe the rim of each jar with a clean washcloth dipped in vinegar. Place a lid and ring on each jar and hand-tighten.
- Place the jars in the pressure canner, lock the pressure canner lid, and bring the canner to a boil on high heat. Let the canner vent for 10 minutes. Process at 10 psi or according to your canner type and elevation. Process quarts for 90 minutes and pints for 75 minutes.
- Allow the canner to return to zero psi before removing the canner lid. Wait 5 minutes before removing the jars from the canner to cool and seal.
Ingredient Tip: You may also cook your corned beef in the crockpot overnight on low and shred your corned beef the next day before canning. The cubed versus shredded texture is a personal preference. Just know you may preserve it either way to suite your liking.
So whether you’re stocking your pantry for busy weeknights, cozy weekend breakfasts, or just love the satisfaction of home-canned meals, this corned beef hash is a timeless treasure worth preserving. Once you taste the rich, savory flavor of your own homemade version, don’t be surprised if the store-bought cans start collecting dust.
Go ahead—pop a lid, sizzle it in a skillet, maybe crack an egg on top, and enjoy a bite of history with every forkful. Hash it up, can it down, and savor the flavor of the past—one delicious jar at a time!
Corned Beef Hash Canning Recipe
Servings
7 quarts or 14 pints
servingsPrep time
1
hourOften called “Depression era food,” corned beef hash is a hearty mix of protein, carbs and fat for a filling stick-to-the-ribs meal. After canning your own from scratch, you’ll likely never eat store-bought again!
Ingredients
7 7 -8 pounds Corned beef (15-17 cups)
2 tablespoons 2 pickling spice in a spice bag
¼ cup butter
2 large 2 onions, chopped (3 cups)
5 pounds 5 potatoes, cut into ½-inch cubes (10 cups)
2 tablespoons 2 minced garlic
1 teaspoon 1 black pepper
Instructions
- Rinse corned beef and place in a deep saucepan or stainless steel stockpot. Cover with water, add spice bag, and bring to a boil over medium-high heat. Reduce heat and cover, simmering for 40 minutes undisturbed. When done, remove corned beef and set on cutting board to cool. Discard water and spice bag.
- Once cooled, cube the corned beef into ½-inch pieces. Set aside.
- In a large stainless steel stockpot, add butter and onions, and cook over medium-high heat until onions are translucent, about 10 minutes. Add potatoes, corned beef, garlic, and black pepper, and mix well. Cook for an additional 5 minutes, stirring often to blend flavors and evenly disperse ingredients.
- Using a funnel, ladle the hash into jars leaving a ½-inch of headspace. Remove air bubbles and add additional hash if necessary to maintain a ½-inch headspace.
- Wipe the rim of each jar with a clean washcloth dipped in vinegar. Place a lid and ring on each jar and hand-tighten.
- Place the jars in the pressure canner, lock the pressure canner lid, and bring the canner to a boil on high heat. Let the canner vent for 10 minutes. Process at 10 psi or according to your canner type and elevation. Process quarts for 90 minutes and pints for 75 minutes.
- Allow the canner to return to zero psi before removing the canner lid. Wait 5 minutes before removing the jars from the canner to cool and seal.
Notes
- Ingredient Tip: You may also cook your corned beef in the crockpot overnight on low and shred your corned beef the next day before canning. The cubed versus shredded texture is a personal preference. Just know you may preserve it either way to suite your liking.
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People Often Ask
Q: Do I need to cook the potatoes first?
A: No. In this recipe, pressure canning fully cooks them during processing while maintaining their texture and flavor.
Q: How long is home-canned corned beef hash shelf-stable?
A: When properly pressure canned and stored in a cool, dark place, jars of corned beef hash can remain shelf-stable for upwards of 3 to 5 years.
Q: Can I adjust the meat-to-potato ratio in this recipe?
A: Yes you may do so. This recipe processes 90 minutes for quart jars and 75 minutes for pint jars, so whether you have more meat and less potatoes, or visa versa, just be sure your ratio provides you with what you desire to see on the end of your fork when you are ready to heat and eat.
Q: Why can’t I just put the corned beef into the jar raw?
A: The benefits of slow cooking the corned beef with its spices prior to filling the jars far out way using raw beef for corning. Allowing the liquid and spices to permeate the meat fibers during the slow cooking process will enhance the recipe’s flavor profile overall, giving you delicious corned beef hash jar after jar.
About the Author:
Diane Devereaux, The Canning Diva®, is an internationally recognized food preservation expert, author, and educator with over 30 years of home canning experience. She’s the author of multiple top-selling canning books and teaches workshops across the U.S. Learn more at TheCanningDiva.com.
