How to Can Meat

• Meat

  • 1 Beef

• Baking & Spices

  • 1 Salt

• Liquids

  • 1 Water

• Tools & Equipment

  • 1 Canning jars

• Other

  • A pressure canner

Found on theprairiehomestead.com

Description

Ingredients

• Beef, venison, elk, or pork
• Salt (optional)
• Water
• Canning jars, lids, and rings (quarts or pints are fine)
• A pressure canner

Directions

• Trim the meat to remove excess fat and gristle. (I usually try to do this when the meat is half-frozen. It makes the trimming much easier)
• Slice into strips against the grain, and then cut into roughly 1 cubes (just eyeball it-- no need to be exact).
• how to can beef, venison, or elk with a pressure canner for fork-tender meat!
• Place the cubes into a large stockpot and brown thoroughly on all sides. If your meat is especially lean, you may need to add a bit of fat (such as bacon grease, lard, or coconut oil) to the pan to prevent stickage. (Yes, thats a word)
• The goal here is to simply brown the cubes--- you dont need to cook them all the way through.
• how to can beef, venison, or elk with a pressure canner for fork-tender meat!
• Place the browned meat cubes into clean glass jars, leaving 1 headspace. If using quart jars, add 1 teaspoon of salt. If using pint jars, add ½ teaspoon of salt.
• how to can beef, venison, or elk with a pressure canner for fork-tender meat!
• Pour water (how much you need will depend on how many jars you are canning) into the pot you used to brown the meat, and bring it to a boil. This will capture all the lovely bits from the bottom of the pot and create extra flavor in your finished product.
• Ladle the boiling water over the meat in the jars, leaving 1 headspace.
• Wipe the rims, adjust the lids/rings, and process in a steam pressure canner as follows:
• Pints: 75 minutes
• Quarts: 90 minutes
• Use 10 pounds of pressure, UNLESS you are 1,000 feet or more above sea level. If that is the case, increase to 15 pounds of pressure.