Delving into the age-old technique of meat canning - a process that ensures the long-term preservation, optimal taste, and nutritional retention of various meats. This step-by-step guide is ideal for both beginners trying their hands at canning for the first time and seasoned pros searching for a few extra tips. So, without further ado, let’s get started!
Part 1: Necessary Equipment and Ingredients
For a successful canning operation, you will need:
Ingredients
- The meat of your choice (chicken, pork, beef, game meat) – approximately 20 lbs to fill 7 quart jars.
- Salt – optional, to taste.
Equipment
- Pressure canner
- Canning jars, lids, and rings
- Jar lifter
- Funnel
- Towels and pot holders
Part 2: Preparing the Meat
Start by selecting high-quality, fresh meat. Avoid any with disease or spoilage. Trim away any excess fat and gristle. Cut the meat into uniform chunks—approximately one inch in size works well.
Part 3: Packing the Jars
Pack the raw meat chunks into clean mason jars, leaving an inch of headspace. It's important not to pack the meat too densely, as this might interfere with the heat penetration during the canning process. If desired, you can add half a teaspoon of salt per pint jar (or a full teaspoon per quart jar) for flavor.
Part 4: Preparing the Canner
Follow the manufacturer's instructions to prepare your pressure canner. In general, you'll place the rack and the recommended amount of water (usually around 3 quarts) into the canner.
Part 5: Processing the Jars
Wipe the rims of your jars with a clean cloth to ensure a good seal. Place lids and rings on the jars and tighten. Place jars in the canner using a jar lifter, then lock the canner lid.
Once the canner reaches a full boil, allow it to vent steam for 10 minutes, then close the vent and bring the pressure up to 11 pounds (for dial gauge) or 10 pounds (for weighted gauge). Process pint jars for 75 minutes and quart jars for 90 minutes.
Part 6: Cooling and Storing
Once the processing time is up, turn off the heat and let the canner cool and depressurize naturally. Do not attempt to speed up the cooling process as this might lead to jars breaking or underprocessing.
Once the pressure has fully reduced, open the canner and remove the jars with a jar lifter. Place the jars on a towel and allow them to cool for 12 to 24 hours. After cooling, test the seals, label and date the jars, and store them in a cool, dark place.
Closing Thoughts
Canning meat at home can be a rewarding endeavor, leading to a pantry stocked with versatile, ready-to-eat proteins. Remember, safety is key, so always follow instructions to ensure your canned goods are processed correctly.