If you live in a place where hunting deer and other wild animals is a trend, I’m sure you would want to preserve the meat. One way to do it is by canning meats. But since I don’t hunt, I just want to preserve meats to have something to eat whenever I don’t have enough time to buy fresh meat in the market. It’s a huge time-saver!

Canning meats is something that I truly enjoy, not only because it’s a great way to preserve the flavor and texture of the meat but also due to its numerous advantages. Rather than just throwing them in the freezer where they may lose some of their deliciousness, canning my meats allows me to savor their taste for much longer periods of time.

Furthermore, it helps me save money by allowing me to purchase large quantities when they are on sale and process them into convenient meal-sized portions. The shelf-life of canned meats is also far greater than those stored in the freezer, making it an ideal solution for stocking up for long-term storage.

I’ve learned about canning meats from my Grandma Maggie, which I would also love to share with you. She taught me the techniques of canning meats, a craft I cherish and enjoy doing.

Preparing the Meat for Canning

When preparing meat for pressure canning, it’s essential to adhere to some fundamental principles to guarantee a healthy and successful outcome. To begin with, select only fresh, prime-quality meat that is free of any perceptible fat, gristle, or bone fragments. Additionally, the pieces should be chopped into small portions approximately one inch or less. This will help to ensure even cooking when pressure canning the meat.

Choose the Right Cut

You can choose from several cuts that work particularly well. You can choose from beef chuck or round roast, pork shoulder or butt, chicken or turkey breast or thighs, and ground beef or turkey. These cuts are popular choices for canning because they are versatile and can be used in various recipes and meals.

Know the Amount of Meat

It is essential to be aware of the amount of meat that should go into each canning jar. According to Nana, it is recommended to fill each ½ liter jar with approximately ½ kg of meat. This will ensure that the jars are filled just enough so that all the food inside can be adequately preserved and stored for a long time without spoiling.

The size of the pieces of meat you cut will ultimately determine how much the overall yield is. Whether you opt for small or large cuts, it could make a significant difference in the amount of food produced from your efforts.

Select the Best Method and Equipment

If you are preserving meats through canning, it is essential that you pay careful attention to the most suitable canning technique and tools in order to achieve the best possible results. Making sure to use the right method and equipment will maximize the flavor, texture, and safety of your canned meats.

Know the Right Packing Method

When it comes to canning meat, an important decision you may have to make is whether to use a raw pack or hot pack method. Hot packing requires extra effort as the meat must be pre-cooked and browned before being placed in the jars. This additional step takes more time, but it also helps ensure that the food will be of higher quality when you are ready to eat it.

Know the Right Type of Jars

Many people suggest that placing meat in jars with straight sides is simpler. This can be beneficial when attempting to fit items such as meatballs and patties into the jar, as they will not easily roll around. However, no definitive rule or advice specifies whether a jar should feature straight sides or shoulders. Ultimately, it comes down to individual preference.

Use the Right Pressure Canner

There are two different types of pressure canners that you can use to effectively preserve meats, such as dial gauge and weighted gauge models. Each type of canner is capable of providing satisfactory results when preserving meats. However, the most suitable option depends on individual inclination and experience.

If you are new to pressure canning, starting with a dial gauge canner may be best, as it provides a visual indicator of the pressure inside the canner. However, if you have experience with pressure canning or are comfortable with the idea of using a weighted gauge canner, this type of canner may be a good choice for you.

Setting up the Pressure Canner for Canning Meats

Before you start the canning process, it is important to make sure that your pressure canner is set up correctly. Here’s a simple guide on how you can set up your pressure canner for canning meats that I’ve learned from my Nana.

To begin the canning process, it is important to inspect the lid of your canner for any cracks or signs of damage. If there are any irregularities, it would be wise to replace the lid before continuing. This will ensure that there is a secure and airtight seal throughout the canning process.

Next, fill your pressure canner with a few inches of water and carefully place your jars inside. Make sure to secure the lid tightly, then turn on the heat setting according to what type of meat you are canning. You should adjust the temperature following the appropriate instructions for that particular cut of meat or poultry product. Keep an eye on it and make sure that it reaches its optimal temperature before leaving it alone to do its job.

Finally, when the temperature has reached your desired level, wait for it to cool down naturally before opening the lid and taking out your canned meats. Give it some time to come back down to room temperature before you take a peek at the final result. This will ensure that all of your hard work pays off.

Using a pressure canner for meats can seem intimidating at first, but it doesn’t have to be. By following these simple steps, you can confidently and safely use a pressure canner to preserve your meats for the long haul.

Trust me, once you get the hang of using a pressure canner, you’ll wonder why you ever bought pre-canned meats in the first place. So give it a shot!