Can you can meats

So today I do nearly all my poultry using the hot pack method. Boil or bake the birds until nearly done, so the meat will pull easily off the bones.

I prefer to remove the bones and boil them up for broth to cover the meat. In this way, no space in the jar is taken up by bones. I pack my poultry into both pint and half-pint jars. The widemouth pints contain whole or large pieces of breast.

If you have a large family, you may want to use widemouth quarts for the same choice pieces of meat. Regular jars can hold the large pieces of meat from the legs and thighs. Or you can dice all the leftover meat into them. This is handy to use for a huge assortment of recipes.

I usually remove the breasts and can those in large pieces or whole, depending on the size of the birds. The rest of the bird I dice up, as I use a whole lot of diced poultry meat in mixed recipes from chicken enchiladas to chicken noodle soup.

Like I said, I boil or steam the bird, debone it, and pack it into hot jars. Then I ladle the grease off the broth and pour the broth over the meat, to within an inch of the top of the jars. Remove air bubbles. This boned meat is processed at 10 pounds pressure see altitude chart for 75 minutes for pints and 90 minutes for quarts. Bone-in poultry meat is processed for less time due to the spacing the bones create, allowing the meat to heat quicker and more thoroughly.

This is processed at 10 pounds pressure see altitude chart for 65 minutes for pints and 75 minutes for quarts. One reason I like to bone my poultry is that it leaves me with this big pile of bones and a lot of extra broth for making a soup base.

I put the bones back in the broth. With a baked turkey, I add water to the roasting pan, mix in the brownings and pour the works in a large stock pot with the turkey carcass or bones. I simmer all the bones for about half an hour, then let it cool down so I can handle the bones. I carefully remove any clinging meat on the bones and put it into a bowl. Never feed cooked small bones, such as poultry or pork bones to dogs.

It can kill them by puncturing their intestines. Then I take the little bit of shredded meat I have and put it into several pint or quart jars. I heat up the broth again to boiling, adding some powdered chicken soup base or seasonings, as I like. Process at 10 pounds pressure see altitude chart for 75 minutes pints or 90 minutes quarts. I usually use regular mouth quart jars, since I usually use a quart of this ready-made soup base at a time.

Use a broth on your meat, not a heavy gravy. Thick, flour thickened gravies canned with your meat could prevent the meat from quickly heating thoroughly while processing. Always wipe the rim of your jars after filling, with a warm, damp, clean cloth. Grease on a jar rim is your enemy; it can prevent the jars from sealing. If a jar does not seal, reprocess it with a new, previously simmered lid right away, or refrigerate until you can.

Reheat it before you again put it into your canner. Always check a jar before you re-heat it to use. Make sure the seal is still firmly indented in the center and that you have to really pry to remove the lid. Now look at the contents. Do they look appetizing and normal? Does the meat smell great? Before tasting the meat, heat it to boiling temperature for minutes longer for altitudes above 1, feet before tasting or serving. You do not have to boil the meat, but make sure you heat it to boiling temperature which ever way you prepare it, be it in a casserole, a stew, roasted in the oven, etc.

By doing this every time you use a jar of your home canned meat, you will ensure that you and your family are safe from food poisoning. I hope you are off on the road to a whole new way of food storage. While many people home can pickles, jams, and jellies, not so many attempt meats. So, try putting up some meat.

Good canning! Why not leave it in bigger pieces. This was wonderful, thank you so much. Your explanation was very thorough and helped boost my confidence that I can put up meat. I like marrow. Do you think it would work if I placed a disk cut piece of frozen marrow bone in the bottom of the jar before adding the meat? Our ancient ancestors consumed animal fats on a regular basis and thrived. We have been brainwashed to believe that eating animal fat is bad for our health,but the devil is in the details.

These high PUFA plant oils are signaling molecules ,and are not good for us beyond very small amounts. More and more people are reversing disease and losing weight on high fat diets. The rabbit hole is deep. I have always wanted to try this. I finally bagged a deer yesterday after a 6 year slump. I can beef the way my mother in law did.

She cut the beef they were farmers into pieces, packed them in the jar , added a tablespoon of coarse salt , put on the lids and processed them. They made their own juice and tasted great. Why cook first? I am heart Broken, My wife makes great soup Philippine Origin but it made with bone and fat.

I believe that the bone and fay gives a much richer flavor. But everything I have read says not to can bone and fats, What gives? Everyone online repeats the pressure cooker montra. I was raised in the 70s and 80s eating lots of water bathed canned meat. The simple safety solution is to treat the canned meat like raw meat.

Going to be a lot of frightened, starving people if their pressure cooker seals or valve goes bad and there is nowhere to replace them. I want to try it. Only have a pressure cooker. And the usual mayo bottles.

Love the idea of canning meatballs and patties and the salami ;. Save my name, email, and website in this browser for the next time I comment.

Tel: Email: customer-service backwoodshome. Sign in. Forgot your password? Get help. Privacy Policy. Password recovery. Backwoods Home Magazine. Author cuts steaks to can from venison backstrap. Basic equipment for home canning meat Because meat is a low-acid food, it must be processed in a pressure canner. I was wondering why the meat has to be cut into small chunks.

No one has ever answered my question. Except that water boils at degrees F, not This is a very detailed and complete guide to canning meat. Thank you. It really made my day :. Thank you! Please enter your comment! Please enter your name here. You have entered an incorrect email address! By Amanda J. He was 34 years old and had been going down pretty rapidly over this Llamas guarding sheep? Fermenting Chicken Feed. But, having NEVER canned meat, can you tell us canning newbies what to expect, taste wise, and since the meat is cooked, what can I do with a quart jar of cooked steak cubes when my family LOVES grilled steak or pan fried steak?

Beef stew comes to mind, but I hate to explain to grill happy men folk that stew is about all I know of to use it for. I bought some canned chicken from a national brand. We opened the can and made the recipe as it was written. We thought it stunk! I have done chicken and beef.

So far the chicken and beef have been great! Great article! The Zaycon link does not work, unfortunately. Ground beef…. My husband about gagged when I told him I was planning to can beef! Ann Marie, The link in the article is an automatic link. Sorry about that. The company is Zaycon Foods. I know that Lisa has put her referral link out in the past.

Yea for inexpensive quality meat! I am hooked on canning meat and not afraid to admit it. I had room for 4 more jars so threw in 4 pints of ground beef. First time for ground beef so looking forward to how it tastes. I canned pork for the first time last week and it is amazing! Made the best pulled pork. I have canned meats for years. Try turkey — no more tasteless, dry bird! One thing, you have to cut off the bottom of the legs.

Giving to kids. But guys, Zaycon is a great co. N they have more than meat n all in bulk great prices. Happy Canning!!! I am hooked on canning meat too! It is fabulous! To say home canned meat taste like dog food…. I have canned barbqued pulled pork, pork chops in mushroom gravy and plain seasoned country ribs, chicken breasts and thighs, tons of corned beef, bacon, ground beef and pot roast.

We started canning meat last October and it has been a blessing to be able to grab a jar from the pantry and put dinner on the table in just few minutes! Tonight after work and working on stuff for upcoming events for our concession business, I made homemade Shepherds Pie in about 20 min… start to finish!

I used home canned beef cubes in their own broth, home canned mixed veggies canned in water carrots, celery, onions, corn and garlic , a couple of packets of onion gravy mix, and instant mashed potatoes. I topped it with some cheese and made some canned biscuits. We have done beef, chicken, pork and bacon. What a huge time and money saver! You will also find instructions for canning just about anything with step by step pictures. Just about anything you can us ground beef for will work.

As for chicken see above. Chicken and dumplings come to mid when I first think of canned chicken. I can beef,chicken,turkey,ham. At Thanksgiving and Christmas time both turkey and have are on sale and I can enough at that time for the year. I place 5 chickens in my big stock pot, cover with water, cook for 40 minutes. Take out the chicken, let it cool, and debone it. Then process the chicken, and that wonderful broth that the chicken cooked in, for 90 minutes in a pressure cooker.

I value the broth about as much as I value the chicken. My husband laughed at me the first time I pressure canned. I put the weight on, ran out and stood at the kitchen door for about 15 minutes. Looking forward to trying to can meat. The owner of my CSA cans her meat in the garage on a butane turkey fryer set up.

She said as long as your not an idiot and crank it all the way up your should be fine. She does 40 pounds of chicken at a time. She has more recipes than I with which to use the quarts and pint-and-a-halves. To feed her family of 6 We skin the thighs, cook the thighs about halfway, and stuff about 5 thighs per quart, plus the broth they were cooked in.

The thighs are far more flavorful and tender than the commercially canned chicken breasts. I also pressure can chili con carne, spaghetti sauce, zucchini-basil soup, butternut soup, bacon, and green beans, in my 23 qt.

A fun and productive way to enhance a friendship. I tried canning chicken this weekend for the first time. I was impressed with myself. LOL 6 quarts of canned chicken I used homemade stock and raw packed the chicken thighs. I am going to do more since chicken is still on sale.

I am also going to try my hand at beef stew. I am so geeked. I tried canning bacon after reading directions to lay out the strips on wax paper, stuff them in the jar and then pressure can it for 90 minutes at 10 lbs of pressure. I ended up with a slimy glob of goo not even the dog would eat — and he eats dirt, bugs and moldy poop. Nothing worked to crisp that icky mess up, either. Anybody have directions they could share about how to can bacon so it turns out?

Fry your bacon to a crisp, place one a paper towel to soak up the grease. Crumble in pieces. Pack in jars. Process in pressure canner 90 minutes. I signed up for Zaycon because it sounds pretty good.

I canned some pork in a pressure canner—first attempt at canning meat. If you are certain you followed the correct processing method pressure canning and the correct pressure and time, then the jars that sealed should be good. It is possible on the ones that did not seal, you may have had some grease or something interfere with the lids.

Not having a bad smell does not necessarily mean that there is no spoilage. You really need to rely on your processing methods. Hope that helps! My question is — does pressure canning broths lose any nutrients?

I make beef bone broth and how I put the jars upside down after filling them on the counter for 12 hours. They do seal, but I feel that I need to pressure can them. What are your thoughts on this? Thank you. Absolutely, if you want to store your broth on a shelf, you do need to use a pressure canner to preserve it. Meat and broth are low-acid, so botulism is a risk. Even if the jars seal, that does not mean the contents inside the jar are sterilized. If your jars have been out for 12 hours I would NOT consume them.

Think of it like leaving leftovers meat out on the counter for that long. Here are some articles on home canning safety that might be of help. Next time please do use a pressure canner. Now for your question. I do think that pressure canning will affect the nutrients in your broth somewhat. The pressure canner reaches a high level of heat. I have not done research to know just how much you will lose. I have to say that homemade bone broth is still going to be much more nutritious than any commercially canned products, so I do still make and preserve my own.

Freezing is another great option as well. Just about any fresh meat can be canned: bear, beef, lamb, pork, sausage, veal, venison, chicken, turkey, rabbit, fish, tuna, clams, and oysters. However, there is no accepted testing that has been done on cured, brined, or corned meat. So, unfortunately, no canning ham, bacon, corned beef, hotdogs…or any other variety that I may have missed. Good question! This meat is precooked, so it is not going to be like taking out the ground beef and making a hamburger, nor will it be like cooking up a steak.

It is perfect, however, for casseroles, chilis, tacos, and stews. I like to use cream cheese! Then I serve this over mashed potatoes with a side veggie. It is a super-fast meal. Canning school members, click here to log in.

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