Pressure canning is the only safe method of canning meat. The USDA Complete Guide (2015) allows for the dry-canning of raw-packed strips or cubes or large pieces of meat. Canning meat is as safe as is processing any other low-acid food in the same manner. Now, my mother has always made wonderful pickles. Cocoa is a safe alternative for chocolate when canning. There are, however, pressure cooker/canners, such as the All American brand, which will do both. This is canned using the cold canning process, meaning you start with cold sterile jars. Disregard anyone who says anything else about canning ground meat: there is risk involved for anyone consuming the end product. How to Go about Canning Venison: The Right Way to Preserve Deer Meat . Jennifer is a full-time homesteader who started her journey in the foothills of North Carolina in 2010. The food is heated to kill bacteria then vacuum sealed to create a sterile environment and prohibit new bacteria growth. Why I Am So Opposed to Outdated Old Fashioned Canning Methods. 2. Dry-canning means no canning liquid added to the jar.

Currently, she spends her days gardening, caring for her orchard and vineyard, raising chickens, ducks, goats, and bees. PRESSURE CANNING MEAT. You must, must, must use a pressure canner if you plan on canning meat– no exceptions.

I use a chopstick, but you can use a small spatula or wooden knife, too. Canning meat is a fantastic way to create shelf-stable proteins for emergencies and making quick meals!

Crab meat is typically fully cooked in the canning process and should be safe for sushi. The availability of safe, quality foods is lacking in many parts of the world, and canning helps ensure people have access to a wide variety of foods throughout the year. Find recipes, safety information, and ideas for how to can meat at SimplyCanning.com Ground meat, whether it’s beef, pork, lamb, venison, or bear — any ground meat, whether loose or formed into patties, must be packed into a jar with some kind of unthickened liquid (water, broth, or tomato juice) before pressure canning. We make our favorite meatloaf recipe as if we were going to cook it, only in a bulk quantity – 20 lbs of ground meat at a time. Never try to can in a standard pressure cooker. Jennifer Poindexter. I tell people this all the time, but they don’t believe me. "fatty" cuts, organs (liver/pate), sausages, meats with fillers, meatloaf, etc. *80/20 blend works best, the leaner the meat, the harder it is to get out of a jar. Preparing and Canning Poultry, Red Meats and Seafoods.