Becky's Farm Life

The simple life, living off God's land, one day at a time.

Road Ahead – Canning Meats – part 5

Ok, you find a great sale on meat but don’t have room in your freezer; a friend is sharing their deer meat with you.

I have canned meat. Talk about a quick meal: open a jar of beef, potatoes, carrots, put in a pot and add some seasoning and you have beef stew. Open a jar of chicken and add noodles, a great soup.

Canning Meats

This is raw packing meat( which means you don’t cook the meat first), beef, pork, chicken, deer, veal, mutton, lamb. Cut meat off the bones.(save meaty bones for canning broth below).

Cut the meat into jar length chucks or slice into 1″ slices, cube it like for beef stew.

Pack into jars loosely.

if desired add 1/2 teaspoon salt to pints, and 1 teaspoon to quarts.

pour in hot broth or water over  the meat: leaving 1″ head space.

remove air bubbles, put lids on.

Pressure can at 10 pounds pressure:

Pints: 1 hour and 15 minutes

Quarts: 1 hour and 30 minutes

 

Canning Broths or Stock

Meaty beef bones or deer bones or chicken bones:

boil and simmer 2-3 hours, remove bones, skim off excess fat off the top, strain the liquid.

pour into jars, put lids on.

Pressure can at 10 pounds pressure:

pints: 20 minutes

quarts: 25 minutes

Or the broth can be frozen if you have the room.

 

Waste not,want not. I try to use everything. And after the meaty bones are done into a broth you can also can the meat off them, the bones go to the dogs and cats.

 

Happy canning,

Becky

 

October 20, 2008 Posted by | Canning, Road Ahead, saving money, self sufficiency, Stocking up | , , , , | 23 Comments