Have any of guys canned meat?

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THAT Gurl

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I am ashamed to say I haven't since I was a kid. I'm scared of pressure canners but have decided to bite the bullet. Have canner and jars, so I am about to venture forth ... Lol ... And am looking for tips, tricks and recipes, if you have them.

I'm gonna try ground beef first ... But will eventually venture into chicken. They have some Cornish rock chicks at TSC that want to come home with me something fierce! Lol
 

THAT Gurl

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Quarts and quarts of deer, but that's been 15 years ago. Chunks, we never tried ground.

I think since there is just Grumpy and me I'm gonna stick with quarts. I have some ground beef in the freezer. Figure that's what I'll start with. I ate hamburger stew ALL. THE. TIME. before Grumpy came along. Easy, cheap and nutritious. Not to mention easy after working a 16 hour day. I'm thinking that and maybe some pints of stew meat, too.

If I can snag a piglet this year I'll butcher that and can the meat, too. I really wanna try my hand at snagging some wild meat this year. I might actually go deer hunting. That will be another first for me!
 

GeneW

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Don't screw around with food preserving advice from just anybody.

Let me give you some solid gold advice:

The USDA through the University of Georgia has The National Center For Home Food Preservation program.
All recipes they list are safe as long as you follow them EXACTLY.

Don't screw around with Grandma's old family canning recipes. May be safe, but probably not. Food poisoning is deadly.

Go to their website, book mark it, and study it. Print out what you want and need.

https://nchfp.uga.edu/

You're welcome.
 

RickN

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I have been thinking about it since I have run across ground beef at $1.99 lb a lot recently and a full pork loin for $1.79 lb. If you buy can of ground beef it is $5 a can for about 14 oz so canning it yourself makes sense.
 

swampratt

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I had 3 pressure caners going last time I canned meat and one large cast iron skillet browning the meat.
90 minutes at 12-16 psi is what I did. One canner had a rocker valve and put it at 15 psi.
If you drop below 10 psi you start the time (90 minutes) all over again.
I seasoned the meat in the skillet and browned it then removed the meat from skillet and packed into jars then added water to the iron skillet and made a broth with the pan scrapings and filled the jar with that.
1"head space and avoid fatty meat if you can as the fat can get between the lid and jar and not seal well sometimes.
You will know if it is sealed or not as the lids will not be sucked down.

I used Black pepper and Tony's creole seasoning.

The tough pieces of meat at the ankle of the deer turned out plastic fork tender as did all the other chunks.


When ready to open a jar and eat it I would pour out the broth and get it simmering and add some corn starch to it to make a brown gravy.
Of course a bit of water in a cup and then dissolve the corn starch in that before pouring it into the simmering broth.
Instant gravy.

Then pour the beef chunks into it to warm them. Or warm them in another skillet or nuke them.

I have canned tomatoes and apples and peaches also.
 

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