Courtesy: Canva
Originally shared by Megan Erickson, former SDSU Extension Nutrition Field Specialist.
Try this research-tested recipe for canned meat, including: beef, lamb, pork, sausage, veal, venison and bear. Recipe courtesy of the National Center for Home Food Preservation.
Ingredients
- Meat
- Salt
Yield: Quart jars.
Directions
TO PREPARE
Soak strong-flavored wild meats for 1 hour in brine containing 1 tablespoon of salt per quart of water. Rinse and remove large bones. Cut meat into strips, cubes or chunks.
Canning Meat
- Fill jars with pieces following the raw or hot pack method below. Add boiling meat broth, tomato juice, or water, leaving 1-inch headspace. Add recommended amounts of salt, if desired.
- To raw pack: Fill jars loosely with raw meat pieces, leaving 1-inch headspace. Do not add liquid. Add 2 teaspoons of salt per quart jar, if desired.
- To hot pack: Boil, bake or steam meat. Pack hot meat loosely into hot jars and cover with hot broth, leaving 1 ¼ inch headspace. Add 1 teaspoon of salt per quart jar, if desired.
- Secure lids and process in a pressure canner (90 minutes for quarts) following the recommended pressures below.
Canning Tips
Preparation
- Trim gristle, bruised spots and fat off meat before canning.
- Instructions on pressure canning can be found in this resource.
| Altitude |
(Lbs. Pressure) |
(Lbs. Pressure) |
|---|---|---|
| 0-1,000 |
|
|
| 1,001-2,000 |
|
|
| 2,001-4,000 |
|
|
| 4,001-6,000 |
|
|
| 6,001-8,000 |
|
|
| 8,001-10,000 |
|
|
SDSU Extension recommends using evidence-based recipes when engaging in food preservation at home. The recipe above has been research-tested and provided by the National Center for Home Food Preservation. Do not modify ingredients.
