Pressure canning meat is one of the most practical ways to build a well-stocked pantry with wholesome, ready-to-use ingredients. Using the raw pack method, lean cubes of meat are packed directly into jars and safely pressure canned, allowing them to cook in their own natural juices. The result is exceptionally tender, flavorful meat that’s ready whenever you need a quick and satisfying meal.
Whether you’re preserving beef, pork, venison, lamb, or veal, this simple technique eliminates the need to pre-cook the meat before canning. During processing, the meat releases its own juices, creating a rich broth that’s just as useful as the meat itself for soups, stews, gravies, and sauces.
Home-canned meat is an excellent time-saver for busy households. Keep several jars on hand for easy weeknight dinners, emergency food storage, camping trips, or quick lunches. Simply heat the contents and add them to your favorite recipes for a homemade meal with minimal effort.
Because meat is a low-acid food, it must always be processed in a pressure canner using current USDA recommendations. Water bath canning is not safe for preserving meat. Following tested processing times and the correct pressure for your altitude ensures a safe, shelf-stable product.
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Servings: About 7 pint jars (varies with the type of meat)
Prep Time: 30 minutes
Processing Time: About 1 hour 45 minutes
Total Time: About 2 hours 15 minutes
Ingredients :
- 14 pounds lean beef, pork, venison, lamb, or veal, cut into 1-inch cubes
- Canning salt (optional, 1 teaspoon per quart jar or 1/2 teaspoon per pint jar)
Instructions:
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