At Home with UAEX
Learn from the best Extension Educators on being at home with UAEX!
by Original Author: Michelle Carter, Bradley County | Adapted for Blog: Torrie Smith, Van Buren County
Where’s the meat? Looking for a way to store meat without refrigeration or freezing? Canning meat at home can be done safely if proper equipment and procedures are followed. It results in a flavorful product that can be stored for one year on your pantry shelf. Although it takes some time, the steps are easy.
- Use a pressure canner, canning jars, and two-piece canning lids that include a flat piece and the ring.
- Follow the time, headspace, and pressure recommendations of a research-based publication
- Prepare meat by removing excess fat and cutting into 1 inch chunks.
- Choose the type of pack-raw or hot pack
- For hot pack, partial cook the meat to rare using browning, roasting, or stewing
- Packing tips: Loosely pack meat into jars, top with boiling liquid to 1 inch headspace, remove air bubbles, add additional liquid if needed.
- Clean the rim of the jar with a damp paper towel to remove any residue that could prevent a safe seal
- Top the jar with the flat piece of the lid, add the ring only finger tight.
- Load jars into canner prepared to manufacturer instructions, attach lid and process according to weight and time required based on jar size.
- Once the processing time has completed, turn heat off and allow canner to cool. Jars can be removed once the pressure has reduced to zero on dial gauge canners.
- Once removed from canner, allow jars to rest 12-24 hours before removing rings and moving to pantry for storage