Canning Meat (Easy Raw Pack Method)

Instructions:

1. Prepare your pressure canner according to the manufacturer’s instructions. Wash the jars and keep them hot until ready to fill.
2. Trim away excess fat, gristle, bruised areas, and any connective tissue from the meat.
3. Cut the meat into uniform 1-inch cubes for even packing and processing.
4. Pack the raw meat firmly into the prepared hot jars, leaving 1 inch of headspace. Do not add liquid, as the meat will release its own juices during processing.
5. If desired, add canning salt—½ teaspoon for pint jars or 1 teaspoon for quart jars. The salt is for flavor only and is not required for preservation.
6. Remove any trapped air if necessary, wipe the jar rims with a clean, damp cloth, and apply the lids and screw bands until fingertip tight.
7. Place the filled jars into the pressure canner and process according to the manufacturer’s directions:
   • Pint jars: 75 minutes
   • Quart jars: 90 minutes
8. Use the correct pressure for your altitude and whether you are using a weighted-gauge or dial-gauge pressure canner, following current tested recommendations.
9. When processing is complete, allow the pressure canner to cool and depressurize naturally. Do not force-cool the canner.
10. Carefully remove the jars and let them cool undisturbed for 12 to 24 hours. Verify that each lid has sealed properly before storing the jars in a cool, dark place.

Variations

• Add dried herbs such as thyme, oregano, or rosemary when preparing the meat after opening the jar.
• Include the canned meat in soups, stews, chili, casseroles, tacos, pot pies, or pasta dishes for quick homemade meals.
• Use venison for a flavorful wild game option or pork for pulled pork-style recipes.
• Season the meat after opening with barbecue sauce, taco seasoning, or gravy for different meal ideas.
• Save the flavorful natural broth from the jar to enrich soups, sauces, and gravies.

Tips

• Choose fresh, high-quality lean meat and trim away excess fat for the best shelf life and flavor.
• Pack the meat firmly without crushing it, maintaining the recommended 1-inch headspace.
• Remember that canning salt is optional and does not affect the safety of the finished product.
• Always allow the pressure canner to cool naturally before opening to help ensure proper processing and prevent liquid loss from the jars.
• Label each jar with the type of meat and the canning date for easy pantry organization.
• Store sealed jars in a cool, dark location and use them within one year for the best quality.
• Once opened, refrigerate any unused meat and use it within 3 to 4 days.