Canning Meat

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Ok, I too have to admit. I have been wanting to try this for a while now, especially after successfully canning sausage and pressure canning chicken in the past. I thought to myself, canning meat could not be that much more difficult.

It turns out I was right. You just have to make sure that you use your pressure canner and the hot pack method, if you decide to do it right. You should be able to can different types of meat including beef, elk, pork and even venison. Are you ready to start enjoying juicy and tender home canned meat?

How To Can Meat
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Here’s What You’ll Need:

  • fresh meat
  • pressure canner
  • water
  • knife
  • canning jars with lids & rings
  • large stockpot
  • ladle
  • cloth
  • coconut oil (optional)
  • salt (optional)

It’s best to remove any excess fat from your meat before you begin. Then you want to strip your meat before cutting it into small cubes which about an inch thick. The meat will need to be cooked a little in a large stockpot, making sure to brown it on both sides. Don’t cook the meat as such.

Pack your meat into the jars, leaving at least an inch below the rim. Add salt to the jars before adding boiling water. Don’t forget to wipe your rims, before you screw on the lids and rings. Process at 10 pounds of pressure for 75 minutes for pint jars and 90 minutes for quarts. Enjoy your meat in stews, soups, casseroles or straight out of the jar (just warm it up) 🙂

You can follow step by step instructions on the The Prairie Homestead blog, here…

How To Can Meat

You can watch the video below on how to can 4 different meats…

You can watch the video below on canning cooked vs raw meat…

You can watch the video below on canning meat (raw pack method)…


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