How to Canning Meat (with Pictures)

Table of contents:

2024 Author: Samantha Chapman | [email protected]. Last modified: 2023-12-17 09:13

Knowing how to store meat, chicken, beef, pork or any other animal in jars is a great advantage. In fact, preserved in this way, the meat retains its original flavor, can be consumed after years, and does not run the risk of absorbing odors or going bad, unlike what happens when it is frozen. To avoid the risk of food spoilage, however, you need to be sure to proceed in the correct way, getting the right tools. If you want to know how, read this article.

Steps

Part 1 of 3: Prepare the Necessary Tools

Step 1. Get a pressure cooker

By heating the jars to 120 ° C and you will be sure that bacteria and contaminants are eliminated. This is the only way to do it, considering that meat does not contain natural preservatives.

You can buy a pressure cooker at any kitchen utensil store, or borrow one, find a used one, or search the Internet for one.
Also look for a jar tongs, it will be easier for you to take them out of the pot as soon as the preserves are ready.
Do not use a simple saucepan or the temperature to which you will heat the meat will not be high enough to kill all the bacteria.

Step 2. Use glass jars of the right size and make sure the lids are new

If you reuse them, in fact, you can run the risk of not being able to seal the preserves properly.

As for the size, the best choice is probably to have jars that can hold the amount of meat you normally consume during a meal

Step 3. Prepare your work station

Make sure everything is clean, place the cutting board, take the knife, paper towels and vinegar to clean the edges of the jars. Also make sure that the jars are close at hand so that you can transfer the meat to them as soon as it is ready. The lids and rings, on the other hand, should be a little further apart to prevent them from getting dirty.

Step 4. Be careful

Modern pressure cookers are very safe, but they remain tools to be handled with care. Make sure you:

Keep children and pets away from the kitchen. The pot gets very hot and, if someone threw it at him, it would really be a great danger. On top of that, children and pets could inadvertently kick a jar and shatter it into a thousand pieces.
Check the valve of the pot and make sure it is not blocked, to prevent the pressure from increasing uncontrollably. It would be very dangerous.
Make sure the barometer is accurate, to prevent the pressure from getting too high without you noticing.
When using a pressure cooker, try never to leave the kitchen unattended.

Part 2 of 3: Prepare the Meat

Step 1. Eliminate the fat, whatever type of meat you are using

This will allow you not to waste space and avoid dirtying the edges of the jars when you pour the meat, an event that would make it more difficult to close them.

Step 2. Instead of storing it in chunks, cut the meat into cubes or slices to allow each piece to warm up properly

As you cut it, be sure to remove any bone and cartilage.

If you are using ground beef, you can simply make piles of it.
It is easier to cut meat when it is cold.

Step 3. Cook the meat

Sauté it in a pan with a drizzle of oil for a few minutes, in this way the volume of the meat will be reduced and you can keep more in each individual jar. Furthermore, cooking will improve the flavor - the meat will then further flavor by resting in the jars.

It is not necessary to cook the meat. You can also keep it raw, unless you are using ground beef.
You can add spices to flavor the meat.

Step 4. Prepare the pressure cooker

Pour in some water and let it heat up. Then, put the lids in hot water and leave them until you are ready to use them.

Step 5. Using a spoon, pour the meat into the jars until they are full, making sure to leave some space

Step 6. Clean the outside of the jars with absorbent paper, removing any traces of oil or grease, and close them tightly

Use the tongs to remove the lids from the hot water.

Part 3 of 3: Prepare the Preserves

Step 1. Place the jars in the pressure cooker, using the special tongs

Put as many as there are and close the lid of the pot leaving the vent valve open.

Make sure you have read the instructions for the pot.
Do not put the jars on top of each other.

Step 2. Raise the temperature and keep the steam and pressure in check

In 10 to 15 minutes, the pot should start steaming. The pressure should remain between 500 and 700 mbar, but may vary depending on the model of the pot and the altitude. If it gets too high, lower the temperature.

Step 3. The time required to complete the process, usually between 65 and 90 minutes, varies depending on the type of meat and the level of cooking you want to give it

For safety and hygiene reasons, be sure to stick to the deadlines.

Never leave the kitchen while using the pressure cooker, check the valve regularly and, if necessary, adjust the temperature

Step 4. Turn off the heat and let the jars cool

Once the necessary time has passed, let the pressure drop and the temperature go down before opening the pot and removing the jars.

Step 5. Using the special tongs, remove the jars from the pot and place them on a towel, making sure the shelf you are placing them on is not too cold:

too strong a change in temperature could break the glass. Keep some space between one jar and another, and let them cool. You will hear a small crackle, it will be the signal that the jars are perfectly sealed.

Do not touch the jars as they cool or they may not seal properly.
Check that the jars are properly sealed. The lids will appear slightly stretched.

Step 6. Store the jars in the pantry or in a cool, dark place

Before doing so, however, be sure to label them indicating the date and content.

Do not store them in the sun or in hot places.
Jars that have not sealed properly should be placed in the refrigerator or placed back in the pressure cooker for a new attempt.

Advice

Before closing the jars, make sure you always leave 2/3 cm of space.
If you notice liquid leaking from the sides of the lids when you open the pressure cooker, don't worry. Normally, once cooled, the jars will still seal and you can clean them.
If for some reason a jar does not seal, open it and repeat the process. Remember to change the lid and throw away the one you just used.

Warnings

To minimize the chances of contamination or spoilage of the meat, start the process with the pressure cooker as soon as you pour it into the jars.
Avoid this procedure if you are using raw meat and if you are in a location more than 1,800 meters above sea level.

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