23 Things You Must Know To Can Meat Safely

[Undertaker]

Meat is one of those things that people tend to be the most scared to try canning. Food poisoning can be a very serious matter. I don’t blame anyone who approaches preserving meats with trepidation.

http://theprepperproject.com/23-things-you-must-know-can-meat-safely/

 

[Dani]

This is just an FYI. . . people do tend to re-use canning jar lids. If you do, please reserve those for acid foods only! If you try the boiling method of ground meat, it taste like dog food once the jars are open. The only way I could use it was in soups. Best method for me was frying or oven baked (crumbling as cooked) first, then filling jars to process.

 

[Brent S]

Good article, thanks. Was impressed by the authors biography. There are people of all types getting out of the cities now.

 

[Gazrok]

As cheap as they are, I can't see the wisdom in reusing canning lids.

 

[Maverick]

Good read!!

After the initial canning use I'll re-use the lids for storing my seeds in my older canning jars. As long as I have access to new lids I'll refrain from re-using for canning purposes.

I've canned meat in the past but it was only venison (very very little fat) though anymore I smoke preserve my meat and with the abundance of meat I have access to I don't can meat anymore. I wouldn't ever use store bought meat for canning... too many hands in the cookie jar regarding supermarket meat.

 

[SheilaT.]

Good sensible advice.
I always make my minced (ground) meat into balls then roast them in the oven before canning. I find the meat has a better texture and taste and a lot of the fat cooks out. I've only ever re-used lids previously canned for dry food storage. I just can't bring myself to trust them a second time.

 

[Gazrok]

I think I'd go the smoked route as well, but good to know on canning meat. I can see it for soups and stews.