Pressure canning is a fantastic way to preserve meat, creating shelf-stable, ready-to-eat meals. But it’s crucial to understand which meats are safe to pressure can and how to do it correctly. Improper canning can lead to botulism, a serious and potentially fatal form of food poisoning. This guide will provide a detailed overview of meats suitable for pressure canning, ensuring your safety and culinary success.
Understanding the Science Behind Pressure Canning Meat
Pressure canning is essential for low-acid foods like meat because it reaches temperatures high enough to kill Clostridium botulinum spores, the bacteria responsible for botulism. Water bath canning, suitable for high-acid foods like fruits and jams, doesn’t reach these necessary temperatures. Meat, with its low acidity, requires the higher temperatures achievable only with a pressure canner.
The pressure canner creates a sealed environment where steam builds up, increasing the boiling point of water. This allows the internal temperature of the jars to reach 240°F (116°C) or higher, effectively eliminating the botulism risk. Always use a pressure canner for processing meat; never attempt to water bath can meat.
Beef: A Pressure Canning Staple
Beef is one of the most commonly pressure canned meats. It offers a versatile base for many meals and provides a convenient way to have protein readily available.
Cuts Suitable for Canning
Almost any cut of beef can be pressure canned, but some are better suited than others. Chuck roast, round roast, and stew meat are excellent choices because they tend to become more tender during the canning process. Ground beef can also be canned but requires pre-cooking to remove excess fat.
Less tender cuts benefit greatly from the extended cooking time within the pressure canner. The high heat and pressure break down tough connective tissues, resulting in a more palatable product.
Preparing Beef for Canning
Whether you choose to can raw or cooked beef is a matter of preference. Raw packing involves placing raw meat into jars and letting the pressure canner cook it. Cooked packing involves browning or simmering the beef before jarring.
For raw packing, cut the beef into 1-inch cubes or smaller. Pack the meat tightly into sterilized jars, leaving 1-inch of headspace. Add salt (optional) and hot water or broth, ensuring the meat is covered. Wipe the jar rims clean, place lids and rings, and process according to your pressure canner’s instructions.
For cooked packing, brown the beef in a skillet or simmer it in a pot until partially cooked. Pack the hot meat into sterilized jars, leaving 1-inch headspace. Add the cooking liquid or fresh hot broth, ensuring the meat is covered. Wipe the jar rims clean, place lids and rings, and process according to your pressure canner’s instructions.
Processing Times and Pressures for Beef
Processing times and pressures vary depending on the type of pressure canner (weighted gauge or dial gauge) and altitude. Always consult a reliable source, such as the USDA Complete Guide to Home Canning, for specific guidelines.
Generally, pint jars of beef require 75 minutes of processing, while quart jars require 90 minutes at 10 pounds of pressure for dial gauge canners at altitudes below 1,000 feet. Weighted gauge canners require 10 pounds of pressure at altitudes below 1,000 feet and 15 pounds of pressure at altitudes above 1,000 feet. Always adjust processing times and pressures according to your altitude and the type of pressure canner you are using.
Pork: Another Excellent Choice for Pressure Canning
Pork is another popular meat for pressure canning, offering a delicious and economical way to preserve this versatile protein. Similar to beef, various cuts of pork can be successfully canned.
Cuts Suitable for Canning
Pork shoulder (picnic roast), pork loin, and ham are all excellent candidates for pressure canning. Like beef, less tender cuts benefit from the long cooking time in the canner, becoming more tender and flavorful. Ground pork can also be canned, but pre-cooking is necessary to reduce the fat content.
Fatty cuts of pork should be trimmed as much as possible before canning. Excess fat can interfere with the sealing process and potentially lead to spoilage.
Preparing Pork for Canning
The preparation methods for pork are similar to those for beef. You can choose to raw pack or cooked pack the pork, depending on your preference.
For raw packing, cut the pork into 1-inch cubes or smaller, removing as much fat as possible. Pack the meat tightly into sterilized jars, leaving 1-inch of headspace. Add salt (optional) and hot water or broth, ensuring the meat is covered. Wipe the jar rims clean, place lids and rings, and process according to your pressure canner’s instructions.
For cooked packing, brown the pork in a skillet or simmer it in a pot until partially cooked. Pack the hot meat into sterilized jars, leaving 1-inch headspace. Add the cooking liquid or fresh hot broth, ensuring the meat is covered. Wipe the jar rims clean, place lids and rings, and process according to your pressure canner’s instructions.
Processing Times and Pressures for Pork
Processing times and pressures for pork are generally the same as for beef. Pint jars require 75 minutes, and quart jars require 90 minutes at 10 pounds of pressure for dial gauge canners at altitudes below 1,000 feet. Weighted gauge canners require 10 pounds of pressure at altitudes below 1,000 feet and 15 pounds of pressure at altitudes above 1,000 feet. Always refer to a reliable canning guide for specific processing times and pressures based on your altitude and canner type.
Poultry: Canning Chicken, Turkey, and Duck
Poultry, including chicken, turkey, and duck, can be safely pressure canned. This is a great way to preserve leftover cooked poultry or to create convenient, ready-to-use meals.
Preparing Poultry for Canning
Poultry can be canned with or without bones. Boneless poultry is more convenient for future use, but canning with bones adds flavor and calcium to the broth. Remove the skin from poultry before canning, as it can become tough and unappetizing.
For raw packing boneless poultry, cut the meat into 1-inch pieces and pack tightly into sterilized jars, leaving 1 1/4 inches of headspace. Add salt (optional) and hot water or broth, ensuring the meat is covered. Wipe the jar rims clean, place lids and rings, and process according to your pressure canner’s instructions.
For raw packing bone-in poultry, pack the pieces into sterilized jars, leaving 1 1/4 inches of headspace. Add salt (optional) and hot water or broth, ensuring the meat is covered. Wipe the jar rims clean, place lids and rings, and process according to your pressure canner’s instructions.
Cooked packing involves cooking the poultry until it is about half-done before packing it into jars. Pack the hot poultry into sterilized jars, leaving 1 1/4 inches of headspace. Add hot broth, ensuring the meat is covered. Wipe the jar rims clean, place lids and rings, and process according to your pressure canner’s instructions.
Processing Times and Pressures for Poultry
Processing times for poultry are longer than for beef or pork due to the density of the meat. For boneless poultry, pint jars require 75 minutes, and quart jars require 90 minutes at 10 pounds of pressure for dial gauge canners at altitudes below 1,000 feet. Weighted gauge canners require 10 pounds of pressure at altitudes below 1,000 feet and 15 pounds of pressure at altitudes above 1,000 feet.
For bone-in poultry, pint jars require 65 minutes, and quart jars require 85 minutes at 10 pounds of pressure for dial gauge canners at altitudes below 1,000 feet. Weighted gauge canners require 10 pounds of pressure at altitudes below 1,000 feet and 15 pounds of pressure at altitudes above 1,000 feet.
Always adjust processing times and pressures according to your altitude and the type of pressure canner you are using.
Game Meats: Canning Venison, Elk, and Other Wild Meats
Game meats like venison (deer), elk, and other wild meats can also be safely pressure canned. However, it’s crucial to ensure the meat is properly handled and processed to eliminate any potential risks.
Preparing Game Meats for Canning
Game meats are often leaner than beef or pork, so adding a small amount of fat can improve the flavor and texture of the canned product. You can add a small amount of suet or bacon to each jar before processing.
Follow the same preparation methods as for beef or pork. Cut the meat into 1-inch cubes or smaller, removing any excess fat or gristle. You can choose to raw pack or cooked pack the meat, depending on your preference.
Processing Times and Pressures for Game Meats
Processing times and pressures for game meats are generally the same as for beef or pork. Pint jars require 75 minutes, and quart jars require 90 minutes at 10 pounds of pressure for dial gauge canners at altitudes below 1,000 feet. Weighted gauge canners require 10 pounds of pressure at altitudes below 1,000 feet and 15 pounds of pressure at altitudes above 1,000 feet. Consult a reliable canning guide for specific processing times and pressures based on your altitude and canner type.
Seafood: Canning Tuna, Salmon, and Other Fish
Seafood, including tuna, salmon, and other fish, can be pressure canned. Canning fish is a great way to preserve seasonal catches or to create convenient, ready-to-eat meals.
Preparing Seafood for Canning
Ensure the fish is fresh and properly cleaned before canning. Remove the skin and bones (optional, but recommended for tuna and salmon) and cut the fish into pieces that will fit comfortably into the jars.
Pack the fish tightly into sterilized jars, leaving 1 inch of headspace. Add salt (optional) and water or oil, ensuring the fish is covered. Wipe the jar rims clean, place lids and rings, and process according to your pressure canner’s instructions.
Processing Times and Pressures for Seafood
Processing times and pressures for fish vary depending on the type of fish and the size of the jars. For tuna and salmon, pint jars require 100 minutes, and quart jars are not recommended. Use 10 pounds of pressure for dial gauge canners at altitudes below 1,000 feet. Weighted gauge canners require 10 pounds of pressure at altitudes below 1,000 feet and 15 pounds of pressure at altitudes above 1,000 feet. Always consult a reliable canning guide for specific processing times and pressures based on the type of fish you are canning.
General Safety Tips for Pressure Canning Meat
- Always use a pressure canner that is in good working condition. Have your pressure canner inspected annually to ensure it is functioning correctly.
- Follow tested recipes and processing times from reliable sources, such as the USDA Complete Guide to Home Canning. Do not alter recipes or processing times.
- Ensure jars are properly sterilized before filling.
- Leave the correct headspace in each jar. Insufficient headspace can lead to seal failure.
- Wipe jar rims clean before placing lids and rings. Food residue on the rims can prevent a proper seal.
- Tighten jar rings finger-tight, not too tight. Overtightening can prevent air from escaping during processing, leading to seal failure.
- Cool jars naturally after processing. Do not force cool the jars, as this can cause them to crack.
- Check jar seals after cooling. The lids should be concave and not flex when pressed.
- Label jars with the date and contents.
- Store canned meat in a cool, dark, and dry place.
- Before consuming, check for signs of spoilage, such as bulging lids, unusual odors, or discoloration. If you suspect spoilage, discard the contents without tasting.
Troubleshooting Common Pressure Canning Problems
- Siphoning: Siphoning, or loss of liquid from the jars during processing, can occur if the pressure fluctuates too much or if the jars are not cooled properly. Ensure the pressure remains consistent during processing and allow the jars to cool naturally in the canner after processing.
- Seal Failure: Seal failure can occur due to several factors, including insufficient headspace, food residue on the jar rims, or improper tightening of the jar rings. Ensure you are following all the recommended guidelines for preparing and processing jars.
- Cloudy Liquid: Cloudy liquid in canned meat is usually caused by starches or proteins breaking down during processing. It is generally not a sign of spoilage, but it can affect the appearance of the product.
Pressure canning meat is a safe and effective way to preserve food when done correctly. By following these guidelines and using reliable recipes, you can enjoy delicious, shelf-stable meat for months to come. Always prioritize safety and consult trusted resources for accurate information.
What types of meat are generally safe to pressure can?
Pressure canning is a safe method for preserving low-acid foods like most meats. This includes beef, pork, venison, lamb, and even poultry like chicken and turkey. The high temperatures achieved during pressure canning eliminate the risk of botulism, a serious concern when canning low-acid foods using other methods.
However, it’s crucial to follow tested and approved recipes from reputable sources like the USDA or your local extension office. These recipes ensure the correct processing time and pressure are used to safely preserve each type of meat. Avoid improvising or altering recipes, as this can compromise the safety of the canned product.
Why is pressure canning necessary for meat?
Meat is a low-acid food, meaning it has a pH level higher than 4.6. This makes it susceptible to the growth of Clostridium botulinum bacteria, which can produce a deadly toxin causing botulism. Boiling water bath canning, effective for high-acid foods like fruits and pickles, doesn’t reach a high enough temperature to destroy these spores.
Pressure canning, on the other hand, raises the temperature inside the canner to 240°F (116°C) or higher. This high heat is sufficient to kill Clostridium botulinum spores, making pressure canning the only safe method for preserving meat and ensuring it’s safe to consume later.
Can I pressure can ground meat?
Yes, ground meat can be safely pressure canned, but it requires specific preparation. It’s essential to pre-cook the ground meat before packing it into jars. This pre-cooking helps reduce the fat content, which can interfere with proper sealing and heat penetration during the canning process.
Always drain off excess fat after browning the ground meat and before packing it into jars. Refer to an approved recipe for the correct processing time and pressure based on the type of meat and jar size. Properly canned ground meat is a convenient and shelf-stable way to have meat on hand for quick meals.
Are there any meats that are not safe to pressure can?
While most common meats can be pressure canned safely, some require extra caution or are generally not recommended. Fish, while technically cannable, requires specialized knowledge and careful attention to detail due to the potential for scombrotoxin fish poisoning if not handled correctly before canning.
Additionally, certain types of wild game, particularly those known to have a high risk of contamination or containing unknown levels of lead, should be carefully considered. Always research and follow specific guidelines for canning wild game to ensure safety. If you are unsure, it’s best to err on the side of caution and choose a different preservation method.
What are the key steps in safely pressure canning meat?
The first step is selecting a reputable recipe from a source like the USDA Complete Guide to Home Canning. This recipe will provide specific instructions for preparing the meat, packing it into jars (leaving proper headspace), and processing it at the correct pressure and for the correct time.
Following the recipe exactly is crucial. This includes venting the canner properly before bringing it up to pressure, maintaining a consistent pressure throughout the processing time, and allowing the canner to cool down naturally before removing the jars. Always check the seals of the jars after they have cooled to ensure proper preservation.
How does fat content affect pressure canning meat?
High fat content can interfere with the heat penetration during pressure canning, potentially leaving pockets of improperly processed food and increasing the risk of spoilage. Fat can also soften jar seals, leading to leakage or seal failure over time. Therefore, it’s essential to minimize fat in the jars.
To reduce fat, trim excess fat from cuts of meat before canning. For ground meat, pre-cook it and drain off all excess fat before packing it into jars. Using leaner cuts of meat will also help to minimize the fat content in the final canned product. Following approved recipes which account for fat content is crucial for safety.
How long can I safely store pressure-canned meat?
Properly pressure-canned meat, stored in a cool, dark, and dry place, can generally be stored safely for at least one year. While the quality may begin to decline after this period, it remains safe to eat if the seal is intact and there are no signs of spoilage, such as bulging lids or unusual odors.
However, it’s best to use canned meat within one to two years for optimal quality and flavor. Always label each jar with the date of canning so you can track its age and prioritize using the older jars first. Rotate your stock regularly to ensure you are using your canned goods while they are still at their best.