Canning Meat

Canning meat takes many special precautions to take in order to maximize safety, but it can be done. Whether you want to can your favorite chili recipe, can chicken, or can other meats, you can do it when you follow the guidelines set forth by the USDA. We only suggest canning meat when absolutely necessary, since it usually is of a much better quality when added fresh to a dish or even sometimes frozen. However, there are some instances where canning meat is desired, and so that is why we have these instructions to learn how to do it.

It is extremely important that when you learn how to can meat that you only do it in a pressure canner. Water boiling methods are not safe enough, as they only get to 212 degrees which is not hot enough to kill off botulism spores which happen to thrive in the oxygen free environment of a well sealed jar. Meats are also not acidic like fruits or pickled items, which is why the high temperature of a pressure canner at 240 degrees is required.

Now, they type of meat you can will largely affect the way it is packed and the processing time, though pressures will typically remain the same depending on your altitude. If using a weighted pressure canner, you will need to keep it at 15 pounds of pressure unless you are less than 1000 feet above sea level; in that case you will use a pressure of 10 pounds. Canning your own meat stock, whether it be beef or chicken stock is also possible.

While there are extra safety measures to consider with canning your own meat products, to can chicken or beef and other products is much like anything else you would can.

Step 1: Prepare the Jars: You will want to gather all of your materials and make sure you have everything you need in order to begin. Make sure your jars are clean and sterile and you are using new lids. (Lids should never be reused, though the rings can be. You can order replacement lids here if you are unable to find them in stores.

Step 2: Pack the Jars: Packing the jars hot is recommended, which means you should cook the meat prior to packing it into the jars. Check with the USDA guidelines to find out if you should pack the meat with broth or without. The only exception to raw packing is fish, you should only pack it raw.

Step 3: Process: Processing the meat in your pressure canner should be done according to your pressure canner instructions, since the actual procedure may vary from brand and model. Below is a helpful reference guide to help you know the exact processing times:

Step 4: Allow to Cool: It is very important that you allow for the meat to cool in a place where it will not need moved so you do not risk the seals breaking.

Now that you have a basic idea of how to can meats and basic canning meat safety instructions, you’re ready to follow your favorite recipes!