canned meat - Physics Zone

Prep Time: 30 minutes
Packing Time: 20 minutes
Processing Time: 75–90 minutes
Cooling Time: 12–24 hours
Total Time: Approximately 14–25 hours (including cooling)
Difficulty Level: Intermediate
Yield: 7 pint jars

Ingredients

5 pounds lean beef, pork, venison, or chicken
2 teaspoons canning salt (optional)
Water, broth, or meat juices (for hot-pack method)
7 sterilized pint canning jars
New canning lids and rings

Optional Seasonings

Black pepper
Garlic powder
Onion powder
Dried herbs such as thyme or rosemary

Avoid adding flour, dairy products, pasta, rice, or thickening agents before canning.

Equipment Needed

Pressure canner
Jar lifter
Canning funnel
Bubble remover tool
Clean towels
Sharp knife
Cutting board
Large stockpot
Measuring spoons

Choosing the Best Meat

Select fresh, high-quality meat with minimal fat. Excess fat can interfere with proper sealing and shorten shelf life.

Good options include:

Beef chuck roast
Sirloin
Pork shoulder
Chicken breast
Turkey breast
Venison

Trim away:

Excess fat
Gristle
Bruised areas
Connective tissue

Lean cuts generally produce the best canning results.

Step 1: Prepare the Meat

Wash your hands thoroughly and sanitize all equipment.

Trim excess fat from the meat and cut into approximately 1-inch cubes.

You may choose either:

Raw Pack Method

Pack raw meat directly into jars.

Hot Pack Method

Brown or partially cook the meat before packing.

The hot-pack method often produces better flavor and reduced jar shrinkage.

Preparation Time: 20 minutes

Step 2: Prepare the Jars

Inspect jars carefully for cracks or chips.

Wash jars in hot, soapy water and rinse thoroughly.

Keep jars warm until ready to fill.

Prepare canning lids according to the manufacturer’s instructions.

Preparation Time: 10 minutes

Step 3: Fill the Jars

Using a canning funnel, fill each jar with meat.

Leave:

1 inch headspace at the top of each jar

For raw pack:

Add meat directly
Do not add liquid

For hot pack:

Add cooked meat
Cover with hot broth or water

Add:

½ teaspoon canning salt per pint jar (optional)

Remove trapped air bubbles using a bubble remover tool.

Adjust headspace if needed.

Time: 15 minutes

Step 4: Clean and Seal

Wipe jar rims with a clean damp cloth.

Place lids onto jars.

Apply screw bands until fingertip tight.

Do not overtighten.

Proper sealing during processing depends on allowing air to escape from the jars.

Time: 5 minutes

Step 5: Prepare the Pressure Canner

Add the amount of water recommended by your pressure canner manufacturer.

Place filled jars onto the canner rack.

Secure the lid.

Heat the canner until steam flows steadily from the vent.

Allow steam to vent for 10 minutes.

This step removes trapped air and ensures proper pressure levels.

Cooking Intensity: Medium-High Heat

Time: 15 minutes

Step 6: Pressure Can the Meat

After venting:

Apply the pressure regulator or close the vent according to manufacturer instructions.

Process jars at the pressure recommended for your altitude and canner type.

Typical Processing Times

Pint Jars

75 minutes

Quart Jars

90 minutes

Pressure Guidelines

Dial-Gauge Canner

11 PSI (adjust for altitude)

Weighted-Gauge Canner

10 PSI (adjust for altitude if required)

Maintain steady pressure throughout processing.

Cooking Intensity: High Pressure Processing

Processing Time: 75–90 minutes

Step 7: Cool the Canner Naturally

When processing time is complete:

Turn off heat
Allow pressure to return to zero naturally

Do not force cool the canner.

Rapid cooling can result in seal failures and unsafe food.

Wait an additional 10 minutes after pressure reaches zero before opening the lid.

Open carefully, directing steam away from your face.

Cooling Time: 30–60 minutes

Step 8: Remove and Cool Jars

Using a jar lifter, carefully remove jars.

Place them on a towel-lined counter.

Leave at least one inch of space between jars.

Allow jars to cool undisturbed for 12–24 hours.

You may hear the characteristic “ping” sound as lids seal.

Cooling Intensity: Room Temperature Resting

Time: 12–24 hours

Step 9: Check Seals

After cooling:

Remove screw bands
Press the center of each lid

A properly sealed lid should not flex up and down.

If any jars fail to seal:

Refrigerate immediately and use within a few days

Label sealed jars with:

Contents
Date canned

Store in a cool, dark location.

How to Use Canned Meat

Homemade canned meat is extremely versatile.

Popular uses include:

Soups

Add directly to vegetable, noodle, or bean soups.

Stews

Create hearty meals in minutes.

Tacos

Shred canned beef or pork and season for tacos.

Sandwiches

Mix with barbecue sauce or gravy.

Casseroles

Combine with vegetables and pasta.

Rice Bowls

Serve over rice with sauces and fresh vegetables.

Since the meat is fully cooked, reheating is often all that is required.

Storage Tips

Pantry Storage

Store jars in a cool, dark area between 50°F and 70°F (10°C–21°C).

Shelf Life

For best quality:

Use within 1–2 years

Properly sealed jars remain safe longer, but flavor and texture may gradually decline.

Avoid Storage Areas

Do not store jars:

Near furnaces
In direct sunlight
In damp basements
Near heat sources

Common Mistakes to Avoid

Using a Water-Bath Canner

Meat requires pressure canning for safety.

Overfilling Jars

Always maintain proper headspace.

Excess Fat

Too much fat can affect seals.

Skipping Venting

The 10-minute venting step is essential.

Forcing Pressure Release

Allow pressure to drop naturally.

Recipe Variations

Canned Beef

Perfect for stews, chili, and sandwiches.

Canned Chicken

Excellent for soups, casseroles, and salads.

Canned Pork

Ideal for pulled pork-style dishes.

Canned Venison

A favorite among hunters for long-term storage.

Seasoned Meat

Add approved dry seasonings before canning for extra flavor.

Nutritional Benefits

Canned meat provides:

High-quality protein
Iron
Zinc
Vitamin B12
Essential amino acids

It is an excellent pantry staple that supports quick meal preparation while delivering important nutrients.

Nutrition Information

Per Serving (Approximate 4-ounce portion of canned beef)

Calories: 220
Protein: 28g
Total Fat: 11g
Saturated Fat: 4g
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Cholesterol: 85mg
Sodium: 280mg
Iron: 15% DV
Zinc: 35% DV
Vitamin B12: 40% DV
Potassium: 320mg