Canning meat can be a great way to preserve it for long-term storage. Here’s a basic recipe for canning meat, specifically using a pressure canner for safety:
Ingredients:
- Fresh meat (beef, chicken, pork, etc.)
- Salt (optional)
- Pressure canning jars with lids and bands
Instructions:
- Prepare the meat: Trim any excess fat from the meat and cut it into chunks or pieces that will fit into your canning jars.
- Sterilize jars: Wash your canning jars, lids, and bands in hot, soapy water and rinse them well. Place them in a large pot of water and bring it to a boil, then reduce heat and let them simmer for 10 minutes to sterilize. Keep them in the hot water until you’re ready to fill them.
- Prepare the pressure canner: Fill your pressure canner with the appropriate amount of water according to the manufacturer’s instructions. Place the canning rack in the bottom of the canner.
- Season the meat (optional): Season the meat with salt or other desired spices, if you prefer.
- Fill the jars: Pack the meat tightly into the sterilized jars, leaving about 1 inch of headspace at the top of each jar. Remove any air bubbles by running a clean spatula or chopstick around the inside edges of the jar.
- Wipe the jar rims: Using a clean, damp cloth, wipe the rims of the jars to remove any food residue. This will ensure a good seal.
- Apply lids and bands: Place the sterilized lids on top of the jars and screw on the bands until they are fingertip tight. Do not overtighten.
- Process in the pressure canner: Carefully place the filled jars into the pressure canner. Make sure the water level is adequate according to the canner’s instructions. Secure the lid on the canner and follow the manufacturer’s instructions for processing times and pressures based on the type of meat you’re canning and your altitude.
- Process the jars: Once the canner reaches the appropriate pressure, start timing the processing according to the recipe’s instructions. Maintain the pressure for the specified amount of time, adjusting the heat as needed to keep it steady.
- Cool and store: After processing, turn off the heat and allow the pressure canner to cool naturally. Once the pressure has returned to zero and it’s safe to open, carefully remove the jars from the canner and place them on a towel or cooling rack to cool completely. Check the seals once they’re cooled – the lids should be sucked down and not pop up when pressed in the center. Store the jars in a cool, dark place.
Always refer to reputable sources for detailed instructions on canning meat, as safety is paramount to prevent the risk of foodborne illness.
