There’s something oddly satisfying about popping open a jar of home-canned meat. It’s like opening a time capsule of flavor and self-sufficiency. For preppers and survivalists, canning meat isn’t just a hobby, it’s a lifeline.
Whether you’re stocking up for emergencies, living off-grid, or just looking to preserve your hunting harvest, canning meat is a skill worth mastering.
But let’s be real: the idea of canning meat can feel a little intimidating at first. What if you mess it up? What if it spoils? What if it tastes… off? Those are valid concerns, but here’s the thing—once you get the hang of it, canning meat is surprisingly straightforward. And the benefits? Oh, they’re worth every bit of effort.
So, why should you bother canning meat in the first place? Let’s break it down.
Why Canning Meat is a Game-Changer
Picture this: a power outage hits, and your freezer full of meat is suddenly at risk. Or maybe you’re out in the wilderness, miles from the nearest grocery store. Canned meat doesn’t need refrigeration, doesn’t take up much space, and can last for years. It’s the ultimate backup plan.
But it’s not just about survival. Canning meat lets you preserve your favorite cuts at their peak freshness. Imagine pulling out a jar of tender, flavorful beef or chicken months—or even years—later. It’s like having a gourmet pantry at your fingertips.
Plus, canning meat is a great way to reduce waste. Got a big haul from hunting or a sale at the butcher? Can it. You’ll save money and ensure nothing goes to waste.
Getting Started: The Basics of Canning Meat
Alright, let’s get into the nitty-gritty. Canning meat isn’t rocket science, but it does require some specific tools and techniques. Here’s what you’ll need:
- A pressure canner (this is non-negotiable—meat must be pressure-canned to be safe)
- Canning jars, lids, and bands
- A jar lifter and funnel
- Fresh, high-quality meat
- Salt (optional, for flavor)
You might be wondering, “Why a pressure canner? Can’t I just use a water bath?” Nope. Meat is low-acid, which means it’s a breeding ground for bacteria like botulism if not processed correctly. A pressure canner reaches the high temperatures needed to kill those nasties and keep your meat safe.
Step-by-Step: How to Can Meat Like a Pro
Step 1: Prep Your Meat
First things first—start with fresh, high-quality meat. Whether it’s beef, pork, chicken, or game meat like venison, freshness matters. If you’re using store-bought meat, make sure it’s within its use-by date. For hunters, process your game as soon as possible after the kill to ensure the best flavor and texture.
- Trim the Fat: While a little fat adds flavor, too much can interfere with the sealing process and lead to spoilage. Trim off excess fat, but don’t stress about getting every last bit.
- Cut It Up: Depending on your preference, cut the meat into chunks, strips, or even ground meat. Smaller pieces pack better into jars and cook more evenly during processing.
- Raw-Pack vs. Hot-Pack:
- Raw-Pack: This method involves packing raw meat directly into jars. It’s quicker, but the meat may shrink during processing, leaving more liquid in the jar.
- Hot-Pack: Here, you partially cook the meat before packing it. This reduces shrinkage and can improve the texture. It’s a bit more work, but many canners swear by it.
Step 2: Pack the Jars
Now it’s time to get those jars ready. Use clean, sterilized canning jars—quart or pint sizes work best for meat.
- Add Salt (Optional): A teaspoon of salt per quart or half a teaspoon per pint can enhance flavor, but it’s not necessary for preservation. If you’re watching your sodium intake, feel free to skip it.
- Leave Headspace: This is critical. Leave about 1 inch of space at the top of each jar to allow for expansion during processing. Overfilling can cause the jars to break or fail to seal.
- Remove Air Bubbles: After packing the meat, use a non-metallic utensil (like a plastic spatula) to gently press down and release any trapped air bubbles. This helps ensure a proper seal.
Step 3: Seal and Process
This is where the pressure canner comes into play. Remember, meat must be pressure-canned to be safe. Water bath canning won’t cut it.
- Prepare the Canner: Follow your pressure canner’s instructions for adding water. Most require about 2-3 inches of water in the bottom.
- Load the Jars: Place the jars on the canner’s rack, ensuring they’re not touching each other or the sides of the canner. This allows steam to circulate evenly.
- Vent the Canner: Before pressurizing, let the canner vent steam for about 10 minutes. This removes air pockets and ensures consistent pressure.
- Process the Meat: Once the canner is pressurized, start the timer. Processing times vary depending on the type of meat and jar size. For example:
- Pint Jars: Process for 75 minutes at 10 pounds of pressure (adjust for altitude if necessary).
- Quart Jars: Process for 90 minutes at the same pressure.
- Ground Meat: May require slightly longer processing times—check your canner’s manual for specifics.
Keep an eye on the pressure gauge and adjust the heat as needed to maintain consistent pressure. Fluctuations can affect the safety and quality of your canned meat.
Step 4: Cool and Store
Once the processing time is up, turn off the heat and let the canner depressurize naturally. Don’t rush this step—forcing the pressure down can cause jars to break or lids to fail.
- Remove the Jars: Use a jar lifter to carefully take the jars out of the canner. Place them on a towel or cooling rack, leaving space between them.
- Listen for the “Ping”: As the jars cool, you’ll hear a satisfying “ping” as the lids seal. It’s like a little victory song for your hard work.
- Check the Seals: After 12-24 hours, press down on the center of each lid. If it doesn’t pop back, the seal is good. If it does, refrigerate that jar and use it within a few days.
- Label and Store: Wipe the jars clean, label them with the contents and date, and store them in a cool, dark place. Properly canned meat can last for years, but it’s best used within 1-2 years for optimal quality.
A Few Extra Tips for Success
- Altitude Adjustments: If you live at a high altitude, you’ll need to increase the pressure. Check your canner’s manual for specific guidelines.
- Broth or Water: Some people add broth or water to the jars before sealing, while others prefer to pack the meat dry. Both methods work, but adding liquid can help keep the meat moist.
- Double-Check Your Equipment: Before starting, make sure your pressure canner is in good working order. Replace worn-out seals or gauges if needed.
Why This Process Works
The pressure canning process works by creating an environment where harmful bacteria, like Clostridium botulinum, can’t survive. The high temperature (240°F or higher) and pressure destroy these bacteria and their spores, making the meat safe to store at room temperature.
It’s a bit of a science, but once you understand the basics, it becomes second nature. And honestly, there’s something deeply satisfying about hearing those lids seal and knowing you’ve created something that will keep your family fed and safe.
Common Mistakes (and How to Avoid Them)
Let’s face it—canning meat isn’t exactly foolproof. Even experienced canners can slip up, and when it comes to preserving food, mistakes can range from mildly annoying to downright dangerous. But don’t worry, I’ve got your back. Here’s a detailed look at some of the most common pitfalls and how to steer clear of them.
Mistake #1: Skipping the Pressure Canner
This one’s a biggie. I know, pressure canners can seem intimidating, and maybe you’re tempted to use a water bath canner instead. But here’s the hard truth: meat is a low-acid food, which means it’s a prime breeding ground for bacteria like Clostridium botulinum—the stuff that causes botulism. A water bath canner simply doesn’t get hot enough to kill these bacteria and their spores.
How to Avoid It: Invest in a good-quality pressure canner. Brands like Presto and All-American are popular choices. If you’re on a budget, check secondhand stores or online marketplaces—just make sure it’s in good working condition. And remember, pressure canning isn’t just a recommendation; it’s a requirement for safely preserving meat.
Mistake #2: Overfilling or Underfilling Jars
Getting the headspace right is crucial. Too much meat or liquid, and you risk the jars not sealing properly—or worse, breaking during processing. Too little, and you might end up with dried-out meat or a weak seal.
How to Avoid It: Follow the recipe or guideline for headspace. For most meats, you’ll want to leave about 1 inch of space at the top of the jar. Use a canning funnel to make filling easier and less messy. And don’t forget to remove air bubbles by gently pressing down with a non-metallic utensil before sealing.
Mistake #3: Ignoring Processing Times
It’s easy to think, “Eh, 10 extra minutes won’t hurt,” or “I’ll just cut it short this time.” But processing times aren’t arbitrary—they’re calculated to ensure the meat reaches a temperature high enough to kill harmful bacteria. Cutting corners here can lead to spoiled food or, worse, foodborne illness.
How to Avoid It: Set a timer and stick to it. If you’re worried about forgetting, use your phone or a kitchen timer with an alarm. And don’t forget to adjust for altitude if you live above 1,000 feet—higher elevations require longer processing times or increased pressure.
Mistake #4: Using Old or Damaged Jars
Those vintage jars from your grandma’s attic might look charming, but if they’re cracked, chipped, or scratched, they’re not safe for canning. Even small imperfections can prevent a proper seal or cause the jar to break during processing.
How to Avoid It: Inspect every jar before use. Hold it up to the light to check for cracks or chips, especially around the rim. If you find any damage, repurpose the jar for dry storage or decoration—just don’t use it for canning. And always use new lids; reused lids are more likely to fail.
Mistake #5: Not Testing the Seal
You’ve processed your jars, heard the satisfying “ping” as they cool, and now you’re ready to stash them away. But wait—did you actually check the seals? Assuming everything’s fine without testing can lead to unpleasant surprises later.
How to Avoid It: After the jars have cooled for 12-24 hours, press down on the center of each lid. If it doesn’t move or make a popping sound, the seal is good. If it does, refrigerate the jar and use the contents within a few days. You can also remove the band and gently lift the jar by the lid—if it holds, you’re golden.
Mistake #6: Storing Jars Improperly
Even perfectly canned meat can go bad if it’s stored in the wrong conditions. Heat, light, and humidity can all compromise the quality and safety of your canned goods.
How to Avoid It: Store your jars in a cool, dark, and dry place. A pantry or basement is ideal. Avoid areas near stoves, radiators, or windows where temperatures fluctuate. And don’t stack jars directly on top of each other—use shelves or racks to keep them organized and prevent damage.
Mistake #7: Overlooking Altitude Adjustments
If you live at a higher elevation, you’ll need to adjust your processing times or pressure levels. Why? Because water boils at a lower temperature at higher altitudes, which means your canner might not get hot enough to kill bacteria unless you compensate.
How to Avoid It: Check your altitude using an online tool or a topographic map. Then, consult your pressure canner’s manual for specific adjustments. For example, if you live at 3,000 feet, you might need to increase the pressure by 5 pounds. It’s a small step that makes a big difference.
Mistake #8: Rushing the Cooling Process
After hours of prepping and processing, it’s tempting to speed things up by placing hot jars in the fridge or running them under cold water. But rapid cooling can cause jars to break or seals to fail.
How to Avoid It: Let the jars cool naturally at room temperature. Place them on a towel or cooling rack, and resist the urge to move them until they’re completely cool. This usually takes 12-24 hours. Patience pays off here.
Mistake #9: Not Labeling Your Jars
You might think you’ll remember what’s in each jar, but trust me—six months from now, that unlabeled jar of mystery meat won’t seem so appealing.
How to Avoid It: Label every jar with the contents and the date. Use a permanent marker or adhesive labels. If you’re feeling fancy, include details like the cut of meat or any seasonings you added. Future you will thank you.
Mistake #10: Ignoring Signs of Spoilage
Even with the best precautions, things can go wrong. If a jar looks or smells off, don’t take chances. Botulism is rare, but it’s not worth the risk.
How to Avoid It: Before opening a jar, check for signs of spoilage like bulging lids, leaking liquid, or an off smell. If anything seems suspicious, toss it. When in doubt, throw it out.
Mistakes happen, but with a little knowledge and care, they’re easy to avoid. Canning meat is a skill that rewards attention to detail, and once you’ve got the hang of it, you’ll wonder why you ever hesitated.
Concluding
Canning meat might seem like a throwback to a simpler time, but it’s as relevant as ever. For preppers and survivalists, it’s a cornerstone of self-reliance. For anyone who values sustainability and preparedness, it’s a skill worth learning.
So, what are you waiting for? Grab a pressure canner, some jars, and get started. You’ll be amazed at how quickly it becomes second nature. And who knows? You might just find yourself enjoying the process as much as the results.
After all, there’s nothing quite like the taste of success—or in this case, the taste of perfectly canned meat.
Suggested resources for preppers:
7 Essentials When Choosing Chickens For Your Homestead
The #1 food of Americans during the Great Depression
Protect Your Chickens From Their Top Predators
If you see this plant when foraging or gardening, don’t touch it!