Canning Meats

[Guest Guest]

Canning Meats

 

If you want to be able to can meats and low-acid vegetables, you MUST have a pressure canner. Canning under pressure is the only way to be sure all bacteria in the foods are killed. “Low-acid” simply means that the foods contain very little natural acids which help retard spoilage.

 

If you live at a higher altitude, you’ll need to adjust your canning accordingly. Check with your state’s directory of County Extension Agency.

 

As I said in “Canning 101”, you may can using boiling water bath in a steam canner, if you must, but there is no way to pressure can in any other type of cooker.

 

Ball’s “Blue Book” is really the best canning guide for the money. It should be available at Wal-Mart or other stores with canning supplies, or you may order it from http://www.homecanning.com/usa/ALOrder.asp?P=2576 . I bought a new version in preparation for writing more about canning here, and I can find no differences in recommended times and processes from my 1994 book and the new one. But older versions should be carefully double-checked against new versions, and be sure to WRITE DOWN processing changes in your older book if you must use it. You’re welcome to ask here, because I have the new one and I’m sure others do.

 

If you want to can your own home-slaughtered meats, contact your County Extension Agency for information on slaughter, chilling and aging the meat.

 

Meats can be canned raw or cooked, and in combination with other foods, as long as you choose the processing time for the food in your combination needing the MOST time. If you have both higher-acid and low acid foods, you must use low-acid methods of canning.

 

MEATS:

 

To prepare the meat, trim away gristle, bruised spots, and fat. SOME fat is fine, but too much fat may make your meat develop a strong flavor, and might cause seal failure.

 

Strong-flavored game meats should be soaked in salt water before canning. Soak 1 hour in a brine made with 1 Tbsp salt per quart of water.

 

Other meats should not soak in water before canning.

 

Prepare meat by cutting into pieces, across the grain in slices about 1” thick. Then cut with the grain into jar-sized pieces. For stew, cut into uniform cubes. NOTE: Uniform pieces of meat helps in uniform processing.

 

POULTRY:

 

One or two-year old poultry is best for canning. Older fowl can be tough and doesn’t improve with canning. Cut up chicken as for frying, or remove meat from bones. (I don’t like canning bones—I feel it’s a waste of canning space.)

 

SEAFOODS:

 

Fish may not be canned in jars larger than 1 pint. Because seafoods are *very* low in acids, heat penetration in larger jars may not be enough to kill bacteria. Prepare freshly caught fish as for cooking. De-bone large fish; leave backbone in small fish. Soak in salt water before canning.

 

 

Broth for canning meats:

 

Remove meat from cooking pan. Add 1 cup boiling water or appropriate prepared broth for each 1 to 2 tablespoons of fat in the pan. Boil 2-3 minutes. Do not add a thickening agent, such as flour or cornstarch, before canning.

 

 

Chopped Meat:

 

Sear ground meat in a hot skillet. Add 1 to 1 1/2 cups boiling water, broth, or tomato juice for each quart of ground meat. If desired, add 1/2 tsp salt to each pint jar, 1 tsp salt to each quart jar before packing. Pack hot meat and liquid into hot jars, leaving 1 inch headspace (1 inch from top). With non-metal spatula, remove air bubbles by running spatula inside jar. Wipe rim and threads of jar, place hot lids and rings into place, adjust. At 10 pounds pressure, process pints 1 hour 15 min., quarts 1 hour 30 min.

 

 

Pork Sausage

 

Season pork with salt, black pepper, cayenne pepper, thyme, oregano, or basil in any combination you like. (Do not add sage to sausage before canning because it tends to become bitter.) Shape pork into jar-sized patties or 3-4 inch links, and cook until lightly browned. Drain. (Patties might fit best in wide-mouth jars.)

 

Pack hot sausage into hot jars, ladle hot broth over sausage, leaving 1 inch headspace. Remove air bubbles, wipe, adjust lids, and process at 10 pounds pressure 1 hr. 15 min for pints, 1 hr 30 min for quarts.

 

 

Pork Tenderloin

 

Raw pack: Slice tenderloin crosswise into 1/2 to 1 inch slices. If desired, add 1/2 tsp salt to each pint jar, 1 tsp salt to each quart jar before packing. Pack tenderloin into hot jars, ladle hot water or broth over meat, leaving 1 inch headspace. Remove air bubbles, wipe, adjust lids, and process at 10 pounds pressure 1 hr. 15 min for pints, 1 hr 30 min for quarts.

 

Hot pack: Cook whole tenderloin until 1/3 to 1/2 done. Slice tenderloin crosswise into 1/2 to 1 inch slices. If desired, add 1/2 tsp salt to each pint jar, 1 tsp salt to each quart jar before packing. Pack hot tenderloin into hot jars, ladle hot water or broth over meat, leaving 1 inch headspace. Remove air bubbles, wipe, adjust lids, and process at 10 pounds pressure 1 hr. 15 min for pints, 1 hr 30 min for quarts.

 

 

Roast:

 

Cut meat into jar-length strips 1/2 to 1 inch thick. Bake or roast meat until well browned but not done. Meat may also be browned in a small amount of fat. If desired, add 1/2 tsp salt to each pint jar, 1 tsp salt to each quart jar before packing. Pack into hot jars, ladle hot water or broth over meat, leaving 1 inch headspace. Remove air bubbles, wipe, adjust lids, and process at 10 pounds pressure 1 hr. 15 min for pints, 1 hr 30 min for quarts.

 

 

Stew meat

 

Use beef or other suitable stew meat. Remove fat & gristle. Cut into uniform 1 1/2 to 2 inch cubes. Simmer meat in water to cover until hot throughout. If desired, add 1/2 tsp salt to each pint jar, 1 tsp salt to each quart jar before packing. Pack hot meat into hot jars, ladle hot cooking liquid over meat, leaving 1 inch headspace. Remove air bubbles, wipe, adjust lids, and process at 10 pounds pressure 1 hr. 15 min for pints, 1 hr 30 min for quarts.

 

 

Rabbit and Squirrel

 

Soak fresh, cut up meat for 1 hour in brine made with 1 Tbsp salt for each quart of water. Rinse.

 

Raw pack: Separate rabbit or squirrel at joints; bones may be left in or removed. Pack meat into hot jars, ladle hot water or broth over meat, leaving 1 inch headspace. Remove air bubbles, wipe, adjust lids, and process at 10 pounds pressure. With bones - process pints for 1 hr. 5 min., 1 hr 15 min for quarts. Removed bones - 1 hr. 15 min for pints, 1 hr 30 min for quarts.

 

Hot pack: Boil, steam or bake meat until about 2/3 done. Separate at joints; bones may be left in or removed. Pack hot meat into hot jars, ladle hot water or broth over meat, leaving 1 inch headspace. Remove air bubbles, wipe, adjust lids, and process at 10 pounds pressure. With bones - process pints for 1 hr. 5 min., 1 hr 15 min for quarts. Removed bones - 1 hr. 15 min for pints, 1 hr 30 min for quarts.

 

 

Chicken, Duck, Goose, Turkey, Game Birds

 

Raw pack: Separate poultry at joints; bones may be left in or removed. Pack meat into hot jars, ladle hot water or broth over meat, leaving 1 inch headspace. Remove air bubbles, wipe, adjust lids, and process at 10 pounds pressure. With bones - process pints for 1 hr. 5 min., 1 hr 15 min for quarts. Removed bones - 1 hr. 15 min for pints, 1 hr 30 min for quarts.

 

Hot pack: Boil, steam or bake poultry until about 2/3 done. Separate at joints; bones may be left in or removed. Pack hot meat into hot jars, ladle hot water or broth over meat, leaving 1 inch headspace. Remove air bubbles, wipe, adjust lids, and process at 10 pounds pressure. With bones - process pints for 1 hr. 5 min., 1 hr 15 min for quarts. Removed bones - 1 hr. 15 min for pints, 1 hr 30 min for quarts.

 

I can leftover chicken or turkey after roasting or stewing, just ladle small pieces of meat & then broth into cans, process as for removed bones. Great to have on hand for easy chicken and noodles!

 

More to come...

 

 

Cat

[Synn]

Thanks to Wes and Cat for all the information they have given me on this subject!

[PlanoPa]

Thank you so much...this was just the kind of info I have been looking for on canning meat (rabbit, squirrel, deer).

 

Q

[PlanoPa]

okay...I had DH cook me a pork butt on the grill...

 

Q

[Guest Guest]

I'll be over tomorrow to taste-test it for you!!!

 

 

[Guest Guest]

ok, Lunch at Q's house!

[Guest Guest]

weeeeeeeeeeeeeeeeeeeeeeeeeeeeeee...

 

I'll bring one of my jars of home canned peaches!

[PlanoPa]

lol thanks yall...now come on over for lunch...bbq,slaw, baked beans, rolls...and then afterwards we can all go out and pull weeds in the garden!!

Q

[Guest Guest]

shot of shine? I'll take the jug please!

 

we need a thread on how to make a still so we can make shine! or at least I would like to make it. Wouldn't need no stinkin vodka then!

[brightblessings5]

Caaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaat!?

 

Westie's causin' TROUBLE again! (Yeah, I know, what's new?)

 

NONONONONO still! Kinda like canning butter, but worse. ILLEGAL!

 

Tell her, Cat. Very dangerous.

 

Now, don't get me wrong. I looooove good moonshine. Makes the best peach brandy. Appleshine-mmmmmmmmmmmmmm. Gotta be careful even where it comes from, though.

[PlanoPa]

LOL not when you know the maker very very well.

[Guest Guest]

appleshine?

 

Q.. get that maker on here with instructions! had shine once... came in a quart canning jar.. it was... was... tasteless.. and sooooooooo good!

 

talked about it at work.. worked in a small department of 6 men. I took it to work... everyone had a taste. It was great... the first one smelled it.. tasted it and couldn't talk and coughed! the next one pushed two others aside (being the big man in the department) and took the jar in hand.. tired it... LOL! each one took a turn and each one had their breath taken away, coughed and got a wee bit high.. needless to say not much was done after lunch!

 

I liked it.. I wanna know how to make it. Appleshine? heck, I will try anything!

[PlanoPa]

since I hijacked this one lol

 

Q

[Guest Guest]

[Cathyv]

Back to topic for a minute....................

 

[Guest Guest]

[brightblessings5]

Quote:

[Guest Guest]

Uh, ladies? Home stills are not illegal in all states as long as you're doing it for personal consumption, and you don't sell it.

 

I did a search on stills a couple of months ago, found the info, found the laws, and even found a guy who sells the stills! I even found a few recipes...

[PlanoPa]

Now I am wondering just WHY nana of all people would want a still???

 

Q

[cartoongirl]

Nana sure seems overly excited! LOL

[Guest Guest]

Ladies, don't let the title 'Nana' fool you! Just 'cause there's a little snow under my L'Oreal, doesn't mean there isn't fire in my furnace!

[m0naj0]

Last night, while canning stewed chicken, our power went off (found out later that someone had hit a power pole, thankfully not killed). Was out for over 4 1/2 hours. So, DH fired up our gas grill and we finished processing the chicken on the side burner. Only problem, trying to regulate the gas flow to keep it low enough to keep the pressure at 10#. Very interesting experience (at midnight).lol Thankfully, only had 29 more minutes to process. BTW, all 4 quarts "pinged". Love that sound! DH says next time that would happen, he would get out the turkey fryer, because he could regulate the gas flow easier.

[PlanoPa]

Mom, we use the turkey frier outside when it gets so hot and we dont want to heat up the house...it takes just a little practice to learn where to set the gas flow at, but then its just like doing it on the stove. One thing though...if your fire gets too hot, it will soot up your canner on the outside.

 

Q

[m0naj0]

It did (soot up the outside), but DH cleaned it up for me. It looks as good as new. What should I put on the canner, in the future, if we need to use the turkey fryer?

[Guest Guest]

Seems like I once heard that a very thin layer of dish soap rubbed over the outside of a pan would keep soot from cooking on...?

 

Was it in outdoor cooking info??