What is involved in canning meat?

Answer by  patti (29325)

You must use a specific preparation process and then seal the jars under pressure to make sure bacteria not able to grow. There are many websites with details.

Answer by  jamiec (74)

Lean meats or meats that the fat has been trimmed from them are best for canning. Handle the food quick, so that it doesn't get contaminated. You must use a pressure canner as the heating process prevents contamination. Pints should be cooked for at least 75 min. and quarts at least 90.Leave 11/4 space in jar with meat and broth.

Answer by  righteousnous (125)

When canning meat use a weighted-gauge pressure canner. Trim all the fat off and trim into strips. Do not leave fat on meat because this can cause it to taste gamey. Cook the meat and then cold pack it. Place uncooked pieces into canning jars and then cover with broth.

Answer by  joantheresa (1421)

When you want to can meat, you need a pressure cooker, quart jars, and uncooked meat (usually beef). Small pieces of meat are packed into jars and processed for one hour in the pressure cooker. Do not add any liquid as the meat makes its own liquid during processing.

Answer by  PooBear (341)

You must use a pressure canner, follow canning directions exactly and make sure that the cans are pressure sealed using the exact correct pressure and time.

Answer by  tamarawilhite (17883)

The process of canning meat is similar to canning vegetables, in heating the container until contents are sterile and in a near vacuum.

Answer by  JoeBarba (32)

Canning meat is a very long process, but begins with the process of meat which is then cleaned and tested and finally packed.

Answer by  Aya (797)

One has to be extremely careful when canning meat since mishaps can make a person ill. You will need multiple chemicals and containers that you know are completely air tight.