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Canned Meat

Updated August 05, 2020
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Megan Erickson

SDSU Extension Nutrition Field Specialist

Several jars of meat being prepared for home canning.

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

  1. 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.
  2. 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.

Adjusting Pressure for Altitude

Altitude
Dial-Gauge
(Lbs. Pressure)
Weighted-Gauge
(Lbs. Pressure)
0-1,000
11
10
1,001-2,000
11
15
2,001-4,000
12
15
4,001-6,000
13
15
6,001-8,000
14
15
8,001-10,000
14
15

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.

Related Topics

Canning