If you happen to find meat at a discount or get a large quantity of chicken, beef, or other meat, canning it is a great way to preserve it for years to come. Canning can retain the taste of meat better than freezing, because after a period of time in the freezer, the taste and smell of meat can become unpleasant. However, it is very important to use proper canning techniques to ensure that the meat is not contaminated. This article contains instructions on how to canned meat, from getting the right meat supply to how to safely store canned meat.
Step
Method 1 of 3: Preparing the Canning Equipment
Step 1. Get a pressure cooker or canner
This type of canner will heat a jar or can of food to 116°C, which is necessary to ensure that all bacteria and other contaminants are killed. Since meat is a low acid (more alkaline) food, and contains no natural preservatives, using a pressure canner is the only safe way to canning it.
- Pressure canners can be purchased at kitchen and home supply stores, but you may also want to borrow one if someone you know has one or found a second one online.
- Consider getting a jar lifter to use with the canner. This tool is used to move the jar out of the steamy water after the canning process is complete.
- Do not use simple canning tools such as boiling or soaking to canning meat. This type of canner cannot raise the internal temperature of the meat to a level high enough to kill the contaminating bacteria.
Step 2. Use a jar or canning jar with a lid
Canning jars are made of glass and usually come in several different sizes. You can buy a new bottle or reuse an old bottle, but make sure the cap is new. Reusing the old cap is not safe because it won't close completely the second time around.
Jar bottles are usually available in 1 liter, 1/2 liter, and liter sizes. Choose the size that suits your family's needs. It's best to can the amount of meat that will be used for one cooking in one jar
Step 3. Prepare your canning work area
Before you start canning, take some time to organize your work area in the kitchen. Make sure the surface of the table or whatever you will use is clean. Arrange a cutting board and knife, paper towels, and enough vinegar to wipe the edges of the jar. Place your jar near the cutting board so you can transfer the meat directly to the jar immediately. Keep the lid and rubber jar away from the meat area to prevent it from getting grease or oil.
Step 4. Take precautions for your safety
When used properly, modern pressure canners rarely cause the accidents that older models do. It has a safety feature to prevent it from exploding due to accumulated pressure. However, it is important to operate this tool with care. Take the following precautions before you begin the canning process:
- Keep children and pets away from the kitchen. The canner will be very hot, and a small child could pull it off the table. Children and small pets can cause you to trip and break the jar. It's a good idea to make sure they stay outside while you're concentrating on canning.
- Check the vents on your pressure canner. Every time you use it, make sure the vent is not clogged. If clogged, dangerous pressure can build up in the appliance.
- Make sure the pressure gauge is accurate. Otherwise, too much pressure could accumulate there without you even realizing the problem.
Always ready close to the tool at all times. Do not leave the kitchen while you are using a pressure canner.
Method 2 of 3: Preparing Meat for Canning
Step 1. Remove the fat from the meat
Removing fat from meat, whether it's chicken, beef, venison, or any other type of meat, allows you to canning a good main cut of meat instead of wasting can space by including fat. This will also prevent fat from sticking to the edges of the jar. Grease creeping into the area of the jar lid can prevent the jar from closing completely.
Step 2. Cut the meat into cubes or strips lengthwise
Instead of canning whole pieces of meat, it is better to first cut them into cubes or lengthwise rods, so that each individual piece will get enough heat during the canning process. When you cut meat, remove any pieces of bone or cartilage.
- If you're canning ground beef, you don't need to do this cutting step. Simply shape the meat into lumps or slabs or loosely canned it.
- It's easier to cut the meat while it's cold than it is to cut it warm.
Step 3. Brown the meat
Heat some oil in a cast iron skillet and brown the meat for a few minutes on each side. This will shrink the meat, allowing you to pack more meat in each jar. Browning the meat will also 'bring out' a nice meat flavor that will improve over time as long as the meat is in the jar after canning.
- This stage of sauteing the meat is not mandatory; You can canned raw meat, unless you canned ground beef.
- Season or sprinkle the meat with herbs before you cook it if you wish. You can also wait to season until you are ready to use the meat.
Step 4. Ready the canning tool
Fill the appliance with a few inches of water and place it on the stove. Turn on the fire and let it boil. Soak the lid of the jar in hot water and leave it in until you are ready to use it.
Step 5. Fill the jar
Scoop the meat into the jar and leave about 5 cm of free space from the top of the jar. Pour the water or stock into the bottle until it is less than 2.5 cm from the top of the jar. You'll need more space in the jar, so don't fill it to the brim.
Step 6. Wipe and close the jar
Use a paper towel or paper towel soaked in vinegar to wipe the edges of the jar, making sure to remove any excess fat or oil. Use tongs to remove the jar lids from the hot water and place them on the jars one at a time. Screw the ring into the jar so that the lid stays firmly in place.
Method 3 of 3: Proceeding with the Canning Process
Step 1. Place the jar in the pressure canner
Use the jar lifter to arrange the jars in the canner. Put and arrange as much as you can in the canner. Close the canner and lock it. Depending on the type of canner you are using, you can leave the pressure on or leave the valve open.
- Be sure to read the instructions for using this canner to make sure you are doing the canning process correctly.
- Don't stack the jars.
Step 2. Turn up the heat and watch the steam and pressure
The canner is most effective when it starts to produce a large amount of steam. Once the jar is in the appliance and the flame is raised, it should start producing the appropriate amount of steam within 10 to 15 minutes. The pressure should hold steady between 4535-5443 grams, depending on the model of your canner and the height of the container. If it rises above that, lower the heat slightly.
Step 3. Heat the jar for as long as it takes for the type of meat you are canning
This may take between 65-90 minutes, and changes depending on whether the meat is raw or cooked. It's important to process the jars exactly for the recommended time for safety.
Stay in the kitchen while the canner is working, and monitor the pressure gauge. If it drops too low or high, adjust the burner's flame as necessary
Step 4. Turn off the heat and let the jar cool down
Once the proper amount of heating time has elapsed, allow the pressure to return to zero and the jars to cool slightly before removing them from the canner.
Step 5. Transfer the jar from the canner to the kitchen counter
Open the lid of the canner and remove the jar with a jar lifter, then arrange the jars on a rag. Make sure your work area is not too windy or cold; cold air can cause hot jars to crack. Arrange the jars a few inches apart so they can cool with the tub. You will hear a popping sound as the jar lid seals.
- Do not touch the jar while it is cooling, otherwise the jar may not close properly.
- Check the cap after the cooling process is complete. The lid should bend slightly inward.
Step 6. Save the jar
Jars that are properly sealed can be stored on a shelf in the kitchen or other cool, dark place. Label it with the name of the contents and the date of canning before storing it.
- Do not store jars of meat in the sun or in a warm place.
- Jars that don't close must be refrigerated or canned again.
Tips
- If for some reason the jar won't close, allow it to cool and remove the lid, then pack and reprocess. Use the new lid and discard the old one.
- Always leave an inch (2.5 cm) of free space at the top of the jar before you attach the lid.
- If the liquid boils out of the jar lid the first time you open the canner, do nothing and just let it sit. Usually after cooling, the lid will seal and you only need to clean the outside of the jar.
Warning
- Process meat for canning as soon as you place the jar lid on the jar to reduce the possibility of microorganism contamination.
- Do not pack raw meat for pressurization in areas above 6,000 feet (1,828.8 m).
