How to Easily Can Meat: A Step-by-Step Guide

Canning meat at home is simpler than you might think! This process ensures you have convenient, shelf-stable meat ready for any meal, without relying solely on freezer space. Follow these steps to successfully can meat, particularly venison, using a pressure canner.

Essential Equipment and Preparation
To start canning meat, you'll need a pressure canner. Make sure to read your pressure canner’s instructions, as each model can vary slightly. Here's a checklist of what you'll need:

Quart-size jars (wide-mouth preferred)
Canning funnel
Lids and rings
A clean rag or two
Salt (optional, for flavor)
A tea kettle for boiling water
Step 1: Prepare Your Jars and Meat
Clean Your Jars: Wash all jars thoroughly to ensure there are no remnants from previous uses. Clean jars are crucial for preventing contamination.
Prepare the Meat: Cut your meat into roughly 1-inch chunks. For venison, trim away most of the connective tissue and excess fat to avoid chewy bits.
Boil Water: Heat water in a tea kettle to have it ready for later steps.
Step 2: Pack the Jars
Fill the Jars: With clean hands, loosely pack the meat chunks into the jars, leaving about an inch of headspace at the top.
Add Salt: If desired, add a teaspoon of salt to each jar for flavor. This step is optional and not necessary for preservation.
Add Water: Pour a small amount of hot water into each jar, just enough to cover the meat. The meat will produce its own broth during the canning process.

Step 3: Clean and Seal the Jars
Clean the Rims: Use a clean, damp rag to wipe the rims of the jars, ensuring there are no food particles that could prevent sealing.
Dry the Rims: Dry the rims thoroughly with a dry part of the rag.
Add Lids and Rings: Place new lids on the jars and secure them with rings, tightening them to finger-tight.
Step 4: Pressure Canning Process
Set Up the Canner: Fill your pressure canner with a small amount of water and heat it up. Place a rack at the bottom to prevent jars from breaking.
Load the Canner: Carefully place the jars into the canner. Turn off the heat while loading to avoid shocking the jars with a sudden temperature change.

Seal the Canner: Follow your canner’s instructions to seal the lid. Initially, leave the weight off the vent to allow steam to escape.
Step 5: Build Pressure and Process
Vent Steam: Once the canner is sealed, let steam escape from the vent for about 10 minutes to push out all the air.
Add the Weight: After 10 minutes, place the weight on the vent. Adjust the heat to maintain the recommended pressure (15 pounds for high elevation, 10 pounds for sea level).

Process the Meat: Maintain the pressure and process the jars for 90 minutes. Monitor the pressure closely, adjusting the heat as necessary to keep it steady.
Step 6: Cool Down and Store
Cool the Canner: Turn off the heat and let the canner cool naturally until the pressure drops to zero. Do not rush this process by removing the weight or venting early.
Remove Jars: Once fully cooled, remove the jars and let them sit in a draft-free area for 16-24 hours.
Clean and Label: After the jars have cooled, remove the rings, clean the jars if needed, label them, and store them in a cool, dark place.

Final Thoughts
Canning meat at home is a practical way to ensure you always have ready-to-use protein. This method not only saves freezer space but also provides you with convenient, home-cooked meals straight from your pantry. Enjoy your homemade canned meat in various recipes, from stews to stir-fries, and relish the ease it brings to meal preparation.

Happy canning!