How To Can Meat For Long Term Storage
Let's talk about meat. I know, I know, some folks get all judge-y about meat. But listen, sometimes you just gotta have a good pot roast.
And sometimes, you need that pot roast to last. Like, apocalypse-level last. My unpopular opinion? Canned meat is seriously underrated.
Pressure Cooker Power!
First, you'll need a pressure canner. Not a pressure cooker. Huge difference! A pressure canner is like the Hulk of kitchen appliances. It's built to take the heat and pressure.
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Don't even think about using a regular pot. Trust me. Bad things will happen.
Choosing Your Meat
Beef is a classic. But don't limit yourself! Think venison, pork, chicken. Even rabbit if you're feeling adventurous (and have a rabbit).
Just make sure it's good quality meat. Garbage in, garbage out, as they say. I’m not sure who “they” are but they make sense.
Cut your meat into manageable chunks. Think stew-sized, not steak-sized. Unless you really want canned steak, I guess. You do you.
Jarring It Up
You’ll need canning jars. Clean ones! Seriously, wash them well. And sterilize them.
Heat those jars! You can do this in boiling water or in the oven. The point is, hot jars are happy jars.
Pack the meat into the hot jars. Leave some headspace, usually about an inch. Headspace is the space between the top of the meat and the top of the jar.
Add salt! Not too much. A teaspoon per jar is usually good. I like to add a bay leaf or two for extra flavor. But that's just me being fancy.
Now, pour in some hot broth or water. Again, leaving that crucial headspace.
Wipe the rims of the jars. This is super important. Any little bits of meat or grease can prevent a good seal. And a bad seal means spoiled meat. Yuck!
Place the lids and rings on the jars. Not too tight! Just fingertip tight. You want air to be able to escape during the canning process.
Pressure Canning Time
Follow your pressure canner's instructions. Every canner is a little different. Don’t wing it!
Load the jars into the canner. Add water according to your canner's instructions.
Lock the lid. Turn up the heat. Wait for the pressure to build.
Process the jars for the recommended time. This varies depending on the size of the jars and the type of meat. Consult your canner's instructions or a reputable canning guide. USDA guidelines are your friend!
Once the processing time is up, turn off the heat. Let the pressure release naturally. Do not try to rush it.
Remove the jars from the canner. Be careful! They're hot. And probably full of delicious, potentially apocalypse-saving meat.
The Ping! Of Success
Listen for the "ping!" This is the sound of the lids sealing. It's the sweetest sound in the world (to a canner, anyway).
Let the jars cool completely. At least 12 hours. Don't mess with them!
Check the seals. The lids should be concave. If a lid doesn't seal, you can reprocess it. Or just put it in the fridge and eat it soon.
Storage and Enjoyment
Store your canned meat in a cool, dark place. A pantry or basement is ideal.
Properly canned meat can last for years! Think of all the delicious meals you can make.
Open a jar. Heat it up. Enjoy! Maybe add some potatoes and carrots for a complete meal. You know, the classic pot roast maneuver.
And when the zombie apocalypse hits, you'll be ready. You'll have the most sought-after commodity: meat. And you'll be the Meat King/Queen. That’s my guarantee.
Just don't forget to share. (Or don't. I won't judge.)
So there you have it. Canning meat. It's not as scary as it sounds. And it's totally worth it. Even if it's just for the bragging rights.