I am so leary of canning meat!

Home Forums Food Canning I am so leary of canning meat!

This topic contains 22 replies, has 10 voices, and was last updated by  Littlesister 12 months ago.

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  • #1188


    For some reason, even thought I know people do it daily and there are not massive death every night from home canned meat I can’t seem to get the nerve up to do it. I know I should just go to the store buy some and do it but I’m beyond leery? 🙁

    I will can fruits and veggies in a minute, but meat nope!

  • #1189


    Funny. I imported a pressure canner specifically so that I could can meat! I have limited space in my freezer and I also don’t like to rely on the freezer as part of my storage preps and TBH I often forget to get meat out of the freezer in time to make a meal with it, so my canned meat is a real boon.
    As long as you follow the rules it is as safe as canning your fruit and veg.

  • #1194


    I’m gonna have to jump in eventually. Tomorrow I promised my youngest we were making cookies but I got to go to the store to get tomatoes so I might see if they have some decent looking cuts of meat. If I destroy the meat beyond recognition I can always throw some BBQ sauce on it and toast some hamburger buns for dinner LOL.

  • #1196

    OldMt Woman

    As you would know, CrazyMe…but others may not, there are a lot of rules to follow for safe home canning. The Ball Blue Book is stellar. Not every ‘recipe’ is safe. Grma’s recipes might not be safe if we are not using [for instance] the very acid tomatoes she used to grow in her garden. These days, we might have to add vinegar to account for that difference.

    County Extension Offices are usually very good at giving out safe information. Many have classes to take so you can be more confident of staying within the safety guidelines. Or learn with someone you know is extra-cautious as a personality trait. You are right to be cautious. Yet you obviously learned the safety rules for fruits/veggies. Do you pressure can low-acid veggies?

    Hint for anyone not familiar with pressure canning rules. One rule is: Don’t combine starch foods [potatoes, noodles, rice, etc] with any other pressure canning foods. The density is changed and the recipe will be altered. The heat does not penetrate to the innermost parts of dense starch foods as fast as other types of foods in the jar…AND the starch breaks down causing thickening of the liquids…thus requiring more heating time. Or is it pressure?

    Example: if starch foods are added to make beef stew with potatoes…you’d be processing for the density of the potatoes and not get as good a quality in the other foods. Better to can the potatoes separately and open 2 jars to combine when you will eat the beef stew.

    Disclaimer: I’ve heard all the very important rules but am not an expert canner. Please do check with reputable sources that are careful of such details. This is just to give anyone new to pressure canning an idea of what there is to learn.

  • #1203


    Pressure can those veggies 🙂

    I have read up on it, but it is like when I began cooking. I never had anyone teach me so I had to learn on my own, from recipe books and later online (which was awesome!!)

    Took me years to learn to cook rice because the only way I had been taught was using a huge pot of boiling water and throwing it in until it was soft then draining it. Instant grits from a bag is easy LOL!

    Canning is pretty much the same thing. I have read the books and watched the legitimate videos. There will be no canning butter or bacon here, that is for commercial canners, not me! No flipping the jars upside down either 🙂

  • #1205


    I have a book called The Prepper’s Canning Guide that you might like. 🙂

    Canning meat is really easy if you already pressure can. It’s exactly the same rules, just different times. If you make sure your pressure is good and leave it in for the correct amount of time, it’s safe.

    My family really loves home canned meat. A beef roast tastes as though it has been slow cooked all day. You can use the broth in the jar to make a lovely gravy and serve it with some mashed potatoes and green beans. Chicken breast is also wonderful. It’s very tender and makes me think of poached chicken.

    One thing NOT to do is don’t can meat with bones. They turn gelatinous and the texture is horrible. (I learned this the hard way.)

    If you have any questions, feel free to ask. I’m happy to help.

  • #1212

    Natty Bumppo

    I have been canning meat for decades. We had some canned sheep the other night in shepard’s pie. I won’t tell ya how we can it. Most of ya would fall down in shock and tell me how we are going to kill ourselves.

    All I will say is that it is amazing how folks distrust the government concerning everything. If someone say’s “I’m from the government and I am here to help.” We all know to disregard. That is, except when it comes to food. For some reason, everyone thinks the government is telling the truth with that subject. 🙂

  • #1213


    🙁 don’t mention bones. I made some stock with chicken backs, two days worth of cooking. Warmed some up yesterday and drank a cup. Someone threw the rest down the drain and nobody knows who…it was amazingly good! At least this time it was only two cups worth, unlike before when they have tossed out an entire 8 cup batch cause this through it was water.

  • #1248


    I also think that canning the right cuts is worth investigating. I’m not at all keen on canned chicken breast, it’s hard and tasteless, but canned chicken thighs are wonderful, same goes with some cuts of beef and pork. I also like to can minced beef in balls. Like any preserving process, you need to experiment(within the rules) to find what you prefer.
    Old MT Woman also makes a good point about combining ingredients, you get a better result canning things separately.

  • #3863


    Today I canned stew beef in wine. And (in another canner) small potatoes. Now, when I want beef stew over potatoes, I just open two jars and voila!

  • #3864


    I don’t eat any canned meats or veggies from anyone else because I don’t know that they’re as exacting about their process as I am. Fruits and pickles have a lot more leeway due to their acid content so I’m fine with eating those.

    On canning meats – I would follow the official recipes to the letter. That way, you don’t have to be leery of eating the results.

    Yes, people who don’t follow the official recipes may be fine, or they may get botulism – like this guy who canned venison with an old family recipe:
    http://www.knkx.org/post/home-canning-hobby-leads-near-fatal-medical-emergency I won’t take that chance, myself. You’ll have to decide for yourself.

  • #4147

    Crow Bar

    What about confit?

    While I was looking through the cookbooks yesterday in front of the fire, I went back and reviewed making confit.  Most people when they think of confit they think duck confit.  But you can confit just about any meat.

    And, you can reuse the fat more than once.

  • #4160


    @Crow Bar, I have heard of confit before but never really considered using it as a form of preservation, at least not by that name.  I do however cook, apologetically, with animal fat all the time, and some of the best tasting meat I have ever eaten has been because of the fat.  The cleaner the fat the better.

  • #4165

    Crow Bar

    @Crazy Me,

    Oh, the flavor is wonderful!

    I also look at it from a prepper perspective:  Cook the meat in its own fat, allow to cool, form a protective air tight barrier, it can stay in the pantry for a few months, re-heat and serve and save the fat for another confit!

    And, in a  SHTF situation, I am of the opinion it will be calories that will determine survival (clean water too!).  Fat packs a lot of calories per unit.

  • #4170


    @Crow Bar I will be adding some extra fat to my meals to actually put on some weight.  We cut back on meat a few months ago because my daughter decided that the vegetarian way was right for her.  Meat literally makes her ill to eat it.  She has lots of stomach/food issues.

    Anywho, the whole house went in for more veggies, less meat.

    I ended up loosing about 10+ lbs but my husband isn’t too happy with it.  I lost weight in my face and I have prominent cheek bones which now have a little hollow area under them that hasn’t been there in years, my husband likes the cheeks a bit more filled out LOL. I am so happy cause I really miss my meat, plus I lost nearly half the bulk of my hair which freaked me out!

    • #4192


      @crazy me wrote

      I lost nearly half the bulk of my hair

      Consider making up some bone broth with chicken feet or beef knuckle bones with a splash of vinegar and drink/eat it daily to help restore your hair. I think the collagen will help a lot. That’s why I suggest the chicken feet or beef knuckle bones – they have the most collagen.

  • #4176

    Crow Bar

    That is interesting, i.e. you losing some of the bulk of your hair.

    Enjoy putting the weight back on!

  • #4209


    @annaraven since this started I have made bone broth twice, filled the pot to the top and cooked it way down.  Took some out of a jar last night and found it was a perfect solid jelly.  Tasty too 😁


    @Crow Bar thanks and I plan to 😊

  • #9185

    Cinnamon Grammy


    I remember the first time I used the pressure canner…peach salsa.  OVERKILL!!  Now I am comfortable with the canner.  It does not take long.

    I just did Flemish Pork Stew which is basically cut-up pork roast and onions and seasoning, and a bottle of beer.  That was easy.  I could do beef the same way as mentioned above.

    I am comfortable canning meals that contain meat, but have not done much on meat by itself.  Any tips?

    I’d love to can ground hamburger.  I see recipes that drain and dry it, and others that just put the meat in the jar.  Water/broth, or none?  Any help would be appreciated.

    Thanks, Y’all.


  • #9188


    I love home canned meat. I usually can it in “chunks” and make gravy with the liquid. As long as you process it for 90 minutes at the appropriate pressure for your altitude, it’s going to be safe (and delicious!)

  • #9193


    Lard preserving…. mind you this is a highly  government (chinese) produced no way this is not actress.

  • #9198

    Crow Bar

    @Cinnamon Grammy

    You may want to check out my confit post:  https://forum.theorganicprepper.com/topic/rendering-fat-and-pork-confit/

  • #9202


    I have been canning meat now for the past 5 years. Was always afraid to do it till I saw some you tube videos and hearing of others doing it. Now I love to can meat. Makes for some quick meals as well as for chicken salad, chicken and dumpings, and the beef and ham are great also. I haven’t tried canning fish yet but am waiting for some salmon and tuna to go on sale and then I will try canning that as well. Fresh tuna salad is a must around here. I do need to make some more beef stew. That went rather fast so going to double up on it this time around.  I also use my canned beef sometimes to make my veg. beef soup to can. Some times I don’t have any beef in freezer and need to make the soup for hubby’s lunch. So big pot with my canned beef works great,

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