Some folks can meat by adding meat and broth or water to the jars. This shows how to can without added liquid to keep the flavor of the meat.
There are a lot of reasons why you should try canning meat. For starters, doing so will help you save lots of cooking in the future, such as for times when your time is limited for preparing a meal. This is a practical solution as well for the usual overstuffed freezer issue.
But, according to Mother Earth News, there are many people who are hesitant with going this route since they assume that canning meat is a dangerous process. However, the truth is that this doesn’t pose any harm at all.
In case you don’t know it yet, canning meat is as equally safe as processing other types of low acid food in a similar manner. All you have to do is follow the right procedures and you will be good to go.
The growth of bacteria is hindered by the food’s acid content and as for meat, its acid content is very low. The worse thing is that some dangerous bacteria thrive when there is a low natural acidity. These bacteria cannot be destroyed right away even at boiling point.
Therefore, when it comes to canning meat, you have to super heat this. It should be processed through pressure canning and not through boiling water baths that are ideal for preserving foods with high acid content.
You have to keep in mind too that the texture and flavor of canned meat is depending on the feed, breed, and how the animal has been handled immediately after and at the time this was killed.
Poverty Prepping shares some helpful tips and other information on how to go about with dry canning meat so you can preserve pork, chicken, or beef for easy to cook meals and a full pantry.
Raised in rural Montana and educated in Mechanical Engineering and Sustainable Development, Paige Raymond combines a practical mindset with a passion for self-reliance and sustainability. With expertise ranging from mechanical solutions and food preservation to emergency preparedness and renewable energy, Paige is a proud author with more than 5000 published articles.
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