Links below are affiliate links. I get a small commission to help keep this site up and running. Thank you for shopping from these links.
My grandma used to can meat. We served some at my high school open house. It looked gross in the jar, but I tell you what, it was the most delicious and yummy meal and we didn’t have to heat up the house to get it ready. I would eat it over and over again now.
Canning meat, saves you space in your freezer, saves money (no frost bite in a can) and you cook a lot at a time, one time your house got all hot.
I got my meat, when it was on sale at Kroger for a BOGO sale, saving even more money.
I trimmed off most of the fat (you’ll want some), and made 12 quarts, with 8 roasts.
You will want to start early in the day due to the long processing time and waiting for it to cool down.
Wash the jars once they are cooled, they get a little greasy.
Serve up a jar with BBQ sauce, over potatoes, in a soup. Delicious.
- Pressure Canner
- Canning Utensils (like these)
- Canning Jars
- Canning Lids & Seals
- Cutting board
- Meat cut into 1 inch cubes (remove as much fat as possible when cutting them up
- Hot water
- Boil the lids to sterilize (until the water boils).
- Take the cubed meat and place place it into the sterile jar, leaveing 1 inch head space.
- Fill the jar with hot water, leaving 1 inch head space.
- Clean the top of the jar and place the lid and ring on the jar and tighten slightly.
- Place the jars in the canner with hot water and make sure the jars are covered a couple inches and put the lid on.
- Bring up to 10 pounds pressure and can for 1 1/2 hours for quarts and 1 hour 15 minutes for pints.
- Allow the pressure to come down on it's own after the time has passed (or the water will escape from the jars).
- Remove the jars and place on the counter to cool with the jar carrier.
- Remember, they are hot!
- Allow to cool before placing the date and what is in the jar with a sharpie marker.
- Change the water and start again if you have more to can.