#CANNING MEAT SHELF LIFE FULL#

#CANNING MEAT SHELF LIFE FULL#

After cooling, check for proper seals and store: Remove the screw bands, check the seal, label the jars, and store them in a cool, dark place.Ĭheck here for full details on using either a dial gauge or weighted gauge pressure canner including printable list.

Place them on a towel-covered surface and let them cool undisturbed.

Cool Down: Once the processing time is complete, carefully remove the jars from the canner using a jar lifter.

You’ll need to check your processing time and adjust for altitude.

Process in the Pressure Canner: Follow pressure canning instruction to preserve your recipe for safe storage on the shelf.

Place the lids and screw bands: Tighten the bands firmly but not overly tight.

Meat may be greasy and you don’t want the grease to interfere with the seal.

Wipe the jar rims clean: This is important.

Check here for more canning terminology if you need it.

Headspace is the space between the food and the lid. This is usually a 1 inch headspace but check your recipe for details. (salt is actually optional) Place the prepared meat into the jars, leaving the recommended headspace. Fill the Jars: Add salt to your jars, 1 tsp per pint, 2 tsp per quart.

Or prepare your soup, or whatever recipe you are choosing. Prepare the Meat: Trim and prepare the meat according to your chosen method (raw pack or hot pack).Prepare the Pressure Canner: This post has specifics on heating the water, prepping jars, and gathering equipment.You’ll have to check the individual recipes for specifics but the basics are the same. Some processed for 25 minutes, some for 75 minutes.You might be making soup, or you might be canning plain chicken breast or bone in drumsticks, or venison.Some will be hot pack some will be raw pack.Each recipe will be slightly different as it depends on what recipe you are using. These are the basic steps for using a pressure canner to can meat. Other Kitchen Essentials: A timer, kitchen towels, pot holders, spoons, knives area all general kitchen tools that may be needed depending on your project. Bubble Remover/ Headspace Tool/ Magnetic Lid Wand: These hand tools help when you are packing jars to remove air bubbles, ensure the correct headspace, and retrieve metal lids from hot water (not boiling) to place on the jar.Canning Funnel: A funnel with a wide mouth is used to fill the jars with fruit and liquid while minimizing spills and mess.Jar Lifter: This tool helps safely lift and handle hot jars from the canning pot.Bands can be reused as long as they’re in good condition.Ĭanning Hand Tools. These hand tools can be purchased individually, but kits are an inexpensive way to go. Lids and Bands: Use new canning lids for each canning session to ensure a proper seal. Specifically it is needed to stop botulism.Ĭanning Jars: Choose jars specifically designed for canning. Pressure Canner: A pressure canner maintains the high temperatures necessary to kill harmful bacteria.

Here’s a list of the basic tools you’ll need: For more information on pressure canners check these articles.īest Pressure Canners Available and which one I recommend for beginners. This includes meat, soup, stew or any product where you are adding meat. Canning Liver, Heart or Other Organ MeatĬanning Methods for Meat and Any Meat Productsīecause meat is a low acid food it must be processed in a pressure canner.Chicken, Turkey, Cuck, Goose and Rabbit.

Bear, Beef, Lamb, Pork, Veal or Venison.

Canning Methods for Meat and Any Meat Products.

Canning meat shelf life