Can meat in jars by preparing the meat, choosing either the hot or raw pack method and pressure canning the jars. Always refer to the pressure canner's instructions for specific directions, including choosing the proper weight for safe canning based on altitude.Continue Reading
Prepare meat for canning by choosing the freshest, highest-quality meat available. Can the meat as quickly after purchasing or slaughter as possible to ensure the meat is safe for consumption later. Trim away all fat, and wipe the meat with a damp cloth. Remove any gristle or large bones, and cut the meat into small strips or chunks.
Hot packing produces the best storage results and highest-quality meat. To hot pack, cook meat by boiling, frying or browning. Pack hot, cooked meat into jars, add canning salt, and cover with boiling cooking liquid, broth, water or tomato juice. Leave 1 inch of headspace at the top of the jar. Place jar lids and rims on jars, and tighten.
To raw pack the meat, add canning salt to the jar, and pack with pieces of uncooked meat, leaving 1 inch of headspace. Do not add liquid. Tighten jar lids and rims.
Place hot and raw packed jars of meat in a pressure canner filled with at least 2 to 3 inches of hot water. Close the lid, and adjust the weighted dial to the proper weight for your altitude. Process 75 to 90 minutes, depending on jar size. Allow the canner to vent, then remove and cool the jars.Learn more about Food Storage