Canning Raw Meat

Canning raw meat

To can meat you need to use the super-heated pressure of steam to achieve the temperatures needed to do the job.

If you do not have a pressure canner, then a standard pressure cooker will do as they hold the correct pressure, and will do a nice job for small batches of the product you are canning.

For the basic method to can raw meat simply pack the jar within ½ inch from the top of the jar, I prefer to add 1 teaspoon of salt to each jar, (I eat quite a bit of canned meat right from the jar,) then put the lid on, and twist the ring down moderately tight.

Place the jars in the canner (or pressure cooker,) and add enough water to maybe about ½ inch deep in the bottom of the pot.

Seal the pot, and bring to pressure.

For a pressure canner bring the pressure to 10 pounds, and hold it for an hour. For a pressure cooker once you have achieved pressure (blowing steam out the valve,) turn the heat down to the lowest heat setting you can maintain yet still producing steam.

This is the basic method I use for canning raw meat.

Rusty

 Chicken Drums Ready to process for canning.

 Removing the skin.

 Taking the Chicken meat off the bones.

Final cut to remove all the meat.

 Bone in the stock pot ready to make the chicken stock for canning also.

 Boneless Chicken legs ready to be trimmed and cut.

 Chicken meat trimmed and chopped.

 Ready to be placed into sterile canning jars.

 Chicken meat in the jars with the homemade chicken stock ready for the pressure canner.

 the spare stock has some fresh thyme added to it and then into the pressure canner it went. Totally delicious and ready for making a quick chicken noodle soup, or just a soup base when needed in a hurry.