Are you tired of the same old chicken dinner every night? Sick of letting meat go bad and get freezer-burned in your big chest freezer before you have the chance to use it all?
If so, it might be time to consider the art of canning meat. Not only does it preserve your meat for longer periods of time while also freeing up room in your freezer, but it also tenderizes the meat and makes it even more delicious than you could ever possibly imagine.
Canning meat was incredibly popular “back in the day,” but it’s experienced a resurgence in popularity as more people rediscover the benefits of a simpler, more self-sufficient way of life.
It sounds daunting, but it doesn’t have to be. In this article, we’ll take a deep dive into everything you need to know about the canning of meat!
Why Should You Learn to Can Meat?
We all know that life is unpredictable at best, and downright crazy at worst. So, why not be ready for those times when the grocery store shelves are empty or the power goes out? By canning your own meat, you’ll have a stash of protein just waiting for you and your family when the going gets tough.
But convenience is also a huge perk when it comes to canning meat. Imagine having a delicious, homemade meal ready to go in minutes, without having to dice and prep your meat. Just pop open a jar, and voila, dinner is served!
And let’s not forget about the freezer space. If your freezer is always packed to the brim, it’s not only hard to find what you’re looking for when you need it, but it’s also the fast track to food waste (if you don’t know what’s in there because it’s so full, it’s going to go bad much faster). By canning meat, you’ll free up that valuable freezer real estate for other tasty treats.
Plus, let’s be real, canned meat just tastes good. Because the canning process tenderizes the meat, even tough cuts can become melt-in-your-mouth deliciousness.
And last but not least, let’s talk about making broth. Did you know that by canning your meat, you’ll also be able to make your own nutrient-rich broth? It’s true! Just toss your bones and scraps into a pot, cover them with water, and simmer away. You’ll end up with a broth that’s way better than anything you can buy off the shelf.
What Meats are Good for Canning?
Just about any type of meat can be canned. The list includes:
- Beef
- Veal
- Pork
- Lamb
- Mutton
- Venison
- Moose
- Bear
- Chicken
- Duck
- Turkey
- Goose
- Rabbit
You’ll find recipes for all of these meats on the National Center for Home Food Preservation website. You can even can fish and shellfish. Though not technically considered meat, many of the guidelines for these remain the same as they are for meat.
Both farmed and hunted meat can be canned – it’s all about your preferences and what you happen to have available.
What Type of Canner Should You Use for Meat?
Unlike fruits and vegetables, which have a high acidity level that can be preserved using the water bath canning method, meat is considered low acid. And when it comes to low acid foods, there’s a risk of botulism if not canned properly.
That’s where the pressure canner comes in. It reaches temperatures that can kill off harmful bacteria, ensuring that your canned meat is safe to eat. Plus, it’ll keep your meat shelf-stable for longer periods of time.
Do not use a water bath or steam canner for meat. Only a pressure canner will do. You may have grandparents or family friends who say they’ve successfully water bath canned meat for years and they’ve always been fine – and that very well could be true. However, it’s important that you stick to the most recent research. Just because there’s a chance you can do it safely, there’s also the risk of doing it wrong. Pressure canners only, people!
Raw Pack vs. Hot Pack for Meat
As you start reading through recipes for canning your meat, you’ll notice that there are both raw and hot pack options listed. So what’s the difference, and does it matter which one you choose?
Raw pack is a method of canning meat where you simply pack it into jars raw and let it cook during the canning process. Hot pack, on the other hand, involves cooking the meat beforehand and then packing it into jars while it’s still hot.
So, which method is better? Well, it ultimately comes down to personal preference and what type of meat you’re canning.
Raw pack can be easier and faster since you don’t have to cook the meat beforehand, but it can also result in a tougher texture and a less flavorful end product. Hot pack, on the other hand, can result in a more tender and flavorful meat, but it does require more time and effort.
Some meats, like chicken, are better suited for hot pack since they tend to be tougher and benefit from the extra cooking time. Other meats, like beef, can be successfully canned using either method depending on your personal preference.
How Do You Preserve Meat by Canning? A Step-by-Step Guide
Here’s the important part: you’ll need to check the instructions for whatever type of food you specifically want to can for details on processing times and pressures. Don’t slack on this step, as it’s crucial for ensuring the safety and longevity of your canned meat.
Otherwise, here are some general steps you’ll take when pressure canning your meat.
1. Start With High-Quality Meat
First thing’s first, make sure you’ve got high-quality, chilled meat. You don’t want to mess around with any funky smells or questionable textures. Remove any excess fat to get rid of the grease and remove any large bones, too.
2. Consider a Brine
If you’re working with any tough cuts or wild game that has a strong flavor, you may want to soak it in a brine for an hour or so before you start to work. Then, rinse it off. This will help tame any strong flavors and make for a more palatable final product.
3. Raw Pack vs. Hot Pack
For a hot pack, you’ll want to precook the meat until it’s rare.
If you want, you can toss in a teaspoon of salt per quart for some extra flavor. Then fill your jars with the precooked meat and add some liquid like meat drippings, water, broth, or even tomato juice (especially important for wild game) and leave an inch of headspace.
On the other hand, with a raw pack, you’ll skip the precooking and just fill your jars with the pieces of meat, leaving the same inch of headspace. If you want to add some salt for taste, throw in two teaspoons per quart.
4. Prepare the Canner
Make sure your jars and lids are clean and sanitized before you start filling them up. Then, once everything is prepped, it’s time to load up your pressure canner. Fill it up with water according to the manufacturer’s instructions and add your jars with your goodies inside, making sure to leave some headspace at the top of the jar.
5. Check Times
Follow your pressure canner’s instructions for how much pressure to use and how long to let it cook for. Most meats will be processed at 11-12 pounds of pressure for as long as 75 to 120 minutes (again, this varies, so check the recipe).
6. Vent Steam
Put the lid on the canner, lock it, and turn on the heat. Let the canner vent steam for about ten minutes, then add the weight.
7. Build Pressure and Start Timing
Let the canner reach the desired pressure (again, this is often 11 or 12 pounds, but it will vary depending on the recipe), then start your timer. Make sure you maintain the proper pressure, reducing the heat if the pressure rises too high and restarting your timer if it dips below the recommended pressure.
8. Turn Off the Heat and Cool the Canner Down Naturally
When the time is up, turn off the heat and let your canner cool down naturally. Don’t try to rush this process by putting the canner in the fridge or running it under cold water – just let it cool until the pressure gauge reads zero.
9. Cool and Store the Jars
Once the canner has depressurized itself, you can remove the lid and take the ajrs out. Let them cool at room temperature for 24 hours, then label and store them. Put any jars that did not seal properly into the refrigerator and eat th
How Long Will Canned Meat Last?
Properly canned meat can last for several years, as long as it’s stored correctly. Put your meat in a place that’s cool, dry, and out of direct sunlight.
If you’re the type of person who has a well-stocked pantry, then it’s a good idea to rotate your canned meat every two to three years to ensure the best quality and flavor.
A Few More Tips for Canning Meat
There’s nothing quite like the satisfaction of knowing you’ve got a stockpile of protein-packed goodness ready to go at a moment’s notice.
But before you dive in headfirst, it pays to know a few tips and tricks to make the most of the experience. Here are some tips.
Brown Your Red Meat First
If you’re canning red meat (like beef, venison, or even pork), it’s wise to brown it first. This not only adds some extra flavor to your meat, but it also helps to give it a better texture and appearance once it’s been canned. This can help prevent it from turning gray or becoming bland in the jars.
Most of the Time, the Salt is Optional
You don’t need to use salt in most recipes. More often than not, this is used just for flavor and can be added later on. Just double-check the recipe you’re using to make sure.
You Can Even Can Ground Meat
You might be thinking that cans are only for the big chunks of meat out there, but you can actually can ground meat too! Just make sure to drain off any excess fat (no one likes greasy jars).
Brining Can Soften Tough Meats
If you’ve got a particularly tough cut of meat on your hands, brining can be a lifesaver. It helps to break down some of the proteins and tough fibers in the meat, resulting in a softer, more tender finished product.
Remove the Bones, Fat, and Tissue to Save Space
When it comes to packing your meat into jars, it’s a good idea to remove any bones to save space. This also makes it easier to eat later on (no need to worry about bones in your stew). And while you’re at it, take out any excess fat and tissue too.
Experiment With Different Ways to Use the Meat
Don’t be afraid to get creative with your canned meat! Use it in soups, stews, casseroles, sandwiches – the possibilities are endless. And who knows, you might just discover a new favorite recipe along the way.
Where to Find Recipes for Canning Meat
First and foremost, check out the trusted sources in canning like Ball, Kerr, and Bernardin. They offer lots of recipes for all kinds of meats including beef, chicken, pork, and even game meats like venison. These recipes are tried and true, and they come with detailed step-by-step instructions and safety guidelines too.
Another great place to find canning recipes is good old-fashioned cookbooks. Check out your local bookstore or library for titles like The Complete Guide to Pressure Canning or The Joy of Pickling. These books will have recipes galore for all types of canning, including meat.
Of course, we can’t forget the internet. A simple Google search will yield a treasure trove of recipes and blogs dedicated to canning meat. Just be sure to stick to reputable sources, like the National Center for Home Food Preservation or university extension sites.
So, there you have it: plenty of options for finding canning recipes for meat. Now go forth and create some tasty and long-lasting meals. You’ll be amazed at all the new opportunities this opens up for you in the kitchen!
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