🫙 Step-by-Step Guide to Canning Meat in Glass Jars

Learn to preserve food safely and efficiently

🛡️ Food Safety

Destroys bacteria and spores that cause botulism and other serious health risks.

💰 Save Money & Time

Buy ingredients on sale, cook once, and store ready-to-eat meals.

🏠 Emergency Readiness

Jars don’t rely on a freezer or electricity; just cool, dark shelves.

Key Principle

Meats are low-acid foods; only pressure canning reaches ≥ 240 °F (116 °C) required to sterilize them safely.

1

Necessary Materials

Item Function Notes
Wide-mouth glass jars (pint & quart) Heat-resistant container Check for chips or cracks
Two-piece metal lids (flat lid + ring) Creates airtight vacuum Use new lids; rings can be reused
Pressure canner Reaches 10–15 psi Holds ≥ 7 quart jars; gauge or weighted regulator
Jar rack Keeps jars off bottom Prevents breakage from thermal shock
Sanitary tools: funnel, tongs, spatula Helps fill & handle jars hygienically Prefer stainless steel or food-grade silicone
Soapy solution & hot water Pre-wash Add 1 Tbsp vinegar per quart to degrease
Permanent marker + labels Rotation & tracking Date (MM/DD/YYYY) & contents
2

Step-by-Step Instructions

A. Prep Food & Jars

1. Inspect & Wash

  • Wash jars, lids, and tools with hot soapy water; rinse well
  • Keep jars in 175–195 °F (80–90 °C) water to avoid thermal shock when filling

2. Select & Optional Pre-cook

  • Debone meat, trim excess fat; cut into 1–1.5 inch cubes
  • Optional: brown lightly for flavor; drain visible fat

B. Filling & Removing Air

3. Hot Pack

  • Use a funnel to pack meat, leaving 1¼ inch headspace
  • Add hot liquid (fat-free broth or lightly salted water) to cover

4. Remove Bubbles

  • Slide a plastic spatula along inside walls to release trapped air
  • Adjust liquid if needed, maintaining 1¼ inch headspace

5. Clean Rims & Apply Lids

  • Wipe jar rims with a hot, damp cloth
  • Center flat lid; screw ring on fingertip tight

C. Pressure Processing

6. Load & Vent

  • Place jars on rack inside canner with 2–3 inches of hot water
  • Close lid; vent steam for 10 min to expel air

7. Pressurize & Timing

  • Use 10 psi (≤ 1,000 ft elevation); 15 psi if > 3,000 ft
  • Hold for 75 min (pints) | 90 min (quarts)
  • Maintain steady pressure; do not rush

D. Cooling & Seal Check

8. Natural Depressurizing

  • Turn off heat; let pressure drop to zero naturally with weight on
  • Wait 10 more min, then open lid away from face

9. Dry & Rest Jars

  • Lift jars straight up with tongs; place on towel, spaced 2 inches apart
  • Let sit 12–24 hours without disturbing lids

10. Check Seals

  • Remove rings; press center of lid: should not flex or click
  • Use unsealed jars within 48 hrs or reprocess with new lids

E. Proper Storage

Ideal Conditions

  • Store in cool (50–70 °F), dark, dry place
  • Keep lids ring-free to detect leaks
  • Best quality: 1–2 years
3

Delicious Meals to Can

🥩 Hearty Beef Stew

With classic vegetables

🍗 Shredded Chicken

In spiced broth

🐷 Pork in Green Salsa

With tomatillo sauce

🌶️ Turkey Chili

With red beans

🌽 Creamy Chicken Corn Soup

Rich and hearty

🐑 Mediterranean Lamb Ragu

Herb-infused

4

Basic Rotation Tips

🏷️ Clear Labeling

Full date and meal abbreviation on each jar.

🔄 FIFO Method

First In, First Out: separate shelves for “new” and “in use.”

📋 Quarterly Check

Check seals, restock, and log what you’ve used.

📅 Family Meal Plan

Include at least one jar in weekly meals.

🎯 Conclusion

Home canning meat combines smart economics, food security, and family resilience in power outages or supply disruptions. Each jar preserves your time and resources, ready to nourish your loved ones when they need it most.

💡 Next Step:

Pick a meal your family loves, gather your jars, and plan your first canning session this weekend.

What meal would you can first for your emergency pantry?