pressure canner, Canning Meat

Learn everything you need to know about canning meat using the raw pack method with our comprehensive step-by-step tutorial, including FAQs and an SEO-optimized conclusion.

pressure canner, canning meat

canning and pressure cooking grass fed beef

Introduction: Preserving Meat Through Canning

Canning meat is an excellent way to preserve it for extended periods of time, while maintaining its flavor and nutritional value. This article will provide you with a complete guide on how to can meat using the raw pack method, breaking down the process into ten easy-to-follow steps.

A Brief History of Canning

Canning was invented in the early 19th century as a way to preserve food for long periods of time without refrigeration. It involves sealing food in airtight containers, then heating them to kill bacteria and prevent spoilage. Today, canning is a popular method for preserving a wide variety of foods, including meat.

Step 1: Choosing the Right Equipment

The Essentials

Before starting the canning process, you will need the following equipment:

  • Pressure canner
  • Canning jars with lids and rings
  • Jar lifter
  • Canning funnel
  • Bubble remover or plastic spatula
  • Cutting board
  • Sharp knife
  • Clean towels

Step 2: Selecting Your Meat

Quality Matters

Choose high-quality, fresh meat for the best results when canning. Ideally, the meat should be free of additives, hormones, and antibiotics. You can use any type of meat for canning, including Grass fed  Beef, pasture raised chicken, local pork, and wild game.


Step 3: Preparing the Meat

Cutting and Trimming

Cut your chosen meat into uniform, bite-sized pieces. Trim off any excess fat, gristle, or bone. Smaller pieces will ensure even cooking during the canning process.

Step 4: Filling the Jars

The Raw Pack Method

Place the cut meat directly into clean, dry canning jars, leaving 1 inch of headspace at the top. Do not add any liquid, as the meat will release its own juices during the canning process. Use a bubble remover or plastic spatula to remove any air pockets.

Step 5: Adding Salt (Optional)

Enhancing Flavor

You may choose to add salt to your jars before sealing them. Salt is not necessary for preservation but can enhance the flavor of the canned meat. If using salt, add ½ teaspoon for pints or 1 teaspoon for quarts.

Step 6: Sealing the Jars

Lids and Rings

Wipe the rims of the jars with a clean, damp cloth to remove any residue. Place a lid on each jar, then secure it with a ring. Do not overtighten the rings, as this can cause the lids to buckle during the canning process.

Step 7: Loading the Pressure Canner

The Importance of Pressure

Arrange the sealed jars in your pressure canner, following the manufacturer’s instructions. It is essential to use a pressure canner for canning meat, as the high temperatures achieved through pressure canning are necessary to kill harmful bacteria.

Step 8: Processing the Jars

Time and Pressure

Process the jars in the pressure canner according to the manufacturer’s instructions and your altitude. Generally, pint jars should be processed for 75 minutes, and quart jars for 90 minutes. Adjust the pressure according to your altitude.

Step 9: Cooling and Checking the Jars

Post-Canning Care

Once the processing time is complete, turn off the heat and let the pressure canner cool naturally. Carefully remove the jars using a jar lifter and place them on a towel or cooling rack, leaving space between each jar to ensure proper airflow. Allow the jars to cool undisturbed for 12-24 hours.

Inspecting the Seals

After the jars have cooled completely, check the seals to ensure they are properly sealed. Press down on the center of the lid; if it does not move, the jar is sealed. If the lid pops up and down, the jar did not seal properly and should be refrigerated and consumed within a few days.

Step 10: Storing the Canned Meat

Ideal Storage Conditions

Store your canned meat in a cool, dark place, such as a pantry or basement. Ideal storage temperatures are between 50-70°F (10-21°C). Properly canned and stored meat can last for several years.

Frequently Asked Questions (FAQs)

 

  • Can I use a water bath canner for canning meat?

    No, a water bath canner does not reach high enough temperatures to safely can meat. A pressure canner is required for canning meat to ensure harmful bacteria are killed.

  • How long does canned meat last?

    Properly canned and stored meat can last for several years. However, it’s a good practice to use and rotate your canned meat within 2-3 years for the best quality and flavor.

  • Do I need to cook the meat before canning?

    No, the raw pack method involves placing uncooked meat directly into the jars. The meat will cook during the pressure canning process.

  • Can I can cooked meat?

    Yes, you can can cooked meat using the hot pack method. This involves placing cooked meat in the jars and covering it with a hot liquid, such as broth or water, before processing in a pressure canner.

  • Is it safe to can meat with bones?

While it is generally safe to can meat with bones, it is recommended to remove bones for a more consistent final product and to prevent puncturing the jar during the canning process.

  • Why did my jars not seal properly?

There are several reasons a jar may not seal correctly, including improper headspace, food residue on the jar rim, damaged lids, or overtightened rings. Be sure to follow the canning instructions carefully to ensure a proper seal.

 

  • Can I can fish or seafood using the raw pack method?

    Yes, you can can fish and seafood using the raw pack method. However, the processing times and pressures may vary, so consult a reputable canning guide or your pressure canner’s manufacturer for specific instructions.

  • Do I need to add liquid when using the raw pack method?

    No, the raw pack method does not require the addition of liquid. The meat will release its own juices during the canning process, creating a natural broth.

 

  • Why is there sediment in my canned meat?

    Sediment in canned meat is natural and harmless. It is usually caused by minerals in the meat or water used during canning.

  • How do I reheat canned meat?

    To reheat canned meat, simply open the jar, pour the contents into a saucepan, and heat over medium heat until heated through.

Conclusion: Embracing the Raw Pack Canning Method

Canning meat using the raw pack method is a fantastic way to preserve your favorite meats for long-term storage while maintaining their delicious taste and nutritional value. This step-by-step guide has provided you with everything you need to know to get started on your canning journey.

By following these simple steps and investing in the necessary equipment, you can begin preserving your own meat for future use. Not only will you have the satisfaction of knowing exactly what’s in your preserved meats, but you’ll also be prepared for emergencies or times when fresh meat may not be readily available. In addition, canning your own meat can be a cost-effective way to stock up when meat is on sale, allowing you to save money on groceries in the long run.

Furthermore, the raw pack method is an efficient and straightforward canning technique that even beginners can easily master. By practicing your canning skills, you’ll be able to enjoy the fruits (or, in this case, meats) of your labor for years to come.

So go ahead, gather your equipment, select your favorite Grass fed Beef from Tyner Pond Farm, and embark on an exciting and rewarding canning adventure. You’ll be glad you did when you’re able to savor the delicious taste of home-canned meat in your favorite recipes, any time of the year. Happy canning!

 

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