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

 

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

23 Comments »

  1. Becky,
    Please help me out with canning chicken. I’ve done beef before, but never chicken. You say that you pack it raw, too? Do you cut it into chunks like the beef?

    Canned beef is the best…and it’s easy. On short notice, I can open up a can of beef add some green peppers, onions and even some potatoes. Add some noodles or rice and its a quick, hearty meal…almost fast food 🙂

    Thanks for the tips on broth, too.

    I appreciate all your insights!!

    Linda J

    Comment by http://valleyvisions.blogspot | October 20, 2008 | Reply

  2. Linda J,
    chicken can be packed raw. You can cut it into chunks or slices(breast meat and thighs). Hope this helps.
    Becky

    Comment by jordansfarm | October 21, 2008 | Reply

  3. Thanks so much–You are a BIG help!!

    Comment by http://valleyvisions.blogspot | October 21, 2008 | Reply

  4. Thanks so much for the information, Becky.

    I have wanted to can meat for a while now, but I’m a bit afraid to. I keep hearing scary stories about getting botulism from improperly canned meat. I’m concerned that I might make my family sick… or worse. Is there some way to know if the meat is alright before you eat it?

    On another topic…how is Tommy doing? I continue to pray for you both.:)

    Blessings, Joyce

    Comment by Joyce | October 21, 2008 | Reply

  5. Joyce,
    If you handle the meat just like you were cooking it for your family, you will have no problems. If you open a jar of canned meat that smells funny or looks bad, throw it out. In the 10+ years I have canned meat, I have never had any go bad. If you are still concerned, you can always cook it a bit before canning it.Cook it until it’s half done then can it to the times above. But it does not need to be cook first.

    To find out now Tommy’s doing click this link:
    http://caringbridge.org/visit/tommyjordan or Under Jordan’s Family Sites click on “Updates on Tommy’s Health” this is were I keep the updates on how he is doing for family and friends.

    Thank you very much for your prayers.
    Becky

    Comment by jordansfarm | October 22, 2008 | Reply

  6. Thank you, Becky:) I’m hoping I can get over my fears and give meat canning a try. I have canned meat at an LDS cannery several times, so I do have a nice supply of tinned meat, but I’ve never done canned any in my own kitchen.

    Thanks for the link to updates on Tommy,
    Joyce

    Comment by Joyce | October 22, 2008 | Reply

  7. Hi Becky,
    Thanks for keeping us posted on both you and Tommy. It is good to know how to pray.

    Thanks, too, for the help with canning chicken. I was able to pick some up on sale and canned some. It looks like it worked! I realize that canned meat is not what some would call ‘beautiful’. But having it adorn my canning shelves makes it a thing of beauty! 🙂

    Thanks for all your help and encouragement.

    Linda J.

    Comment by http://valleyvisions.blogspot | October 26, 2008 | Reply

  8. Joyce,
    Please try canning the meat, as it is so worth it.

    Linda J.,
    Thank you for your prayers, as they get us through each day. I like canning the chicken the best. You can do so much with chicken. Drain it off, and add BBQ sauce, and you have BBQ sandwiches, or main meat for a meal.
    Becky

    Comment by jordansfarm | October 28, 2008 | Reply

  9. Becky ,
    Love this site.
    My question is when you can the chicken ,do you take the skin off first & the other meats do you trim the fat off beef ,deer , pork , ect.
    Thank You
    Kris

    Comment by Kris | December 8, 2008 | Reply

  10. Kris,
    Thank you very much. And thank you for stopping in here.
    As far as the fat on meats: at times I leave a little fat on for flavor, then take all extra off. So really it’s up to you and your family’s taste. When taking the chicken skin off, save skin and bone: boil skin and bones to make a broth to can for later use(chicken broth). Hope this helps.
    Have a wonderful day.
    Becky

    Comment by jordansfarm | December 8, 2008 | Reply

  11. Becky,
    I know of people who can their meat but they don’t pack in water, they put in jars raw (uncooked) add 1 tsp. salt per quart jar or 1/2 tsp. per pint jar put on lid and pressure can at 10lbs. for 90 mins for quarts and I think 45 mins for pints. Have you ever heard of that? It must be obviously safe as they are older than me and are still alive. Just wondering about your input on that.

    Comment by plantinthings | December 8, 2008 | Reply

  12. Becky,
    Hi again, I have another question.
    I was wondering if you have ever canned Homenoodles & chicken. If so How did you do it.
    If not do you think it would work?
    & would I make the noodles & dry them , then add them & the cooked chicken into jars with salt?
    What do you think?
    Thanks again
    Kris

    Comment by Kris | December 10, 2008 | Reply

  13. plantinthings,
    I have canned meat without water, and it’s turned out fine. I use this meat to make BBQ, fry with potatoes, etc. The meats with water, I use in stews and soups. So it can be done how ever you need it. Hope this helps. Have a great day.

    Kris,
    I am not sure about this. But I would not dry noddles then can. I would try a small batch in pint jars, first. And see if you like it. When I try something new I always start with a small batch first. If we like it, I make big batches. I know it’s been done in the past, but I’ve not done it yet. If you make it please let us all know how it turns out. Have a wonderful day.

    Becky

    Comment by jordansfarm | December 11, 2008 | Reply

  14. Hi Becky,

    My garden has taken over my yard this year so I will have a lot of canning to do here in the next couple months. I have saved the lids off of the cans that I have used in the previous years. I have read not to reuse these. Do you have a recommendation on how to save money on the canning lids or know of inexpensive reusable lids?

    Comment by Ruth | July 22, 2009 | Reply

  15. Ruth,
    No, I do not know of a way to save money on the canning lids. And if there had been a way, I would of found it. Please DO NOT REUSE the lids. It is not safe for you are your family. All the work and time that goes into canning will be wasted if the food is not safe to eat. Here I can get them for about a $1.25 a 12 pack. Ask for the canning lids as gifts. Every time you go to the store buy at least one pack, do this year around. Let me know now things turn out for you and have a great day.

    Comment by Becky | July 25, 2009 | Reply

    • Hi Becky, I also buy extra lids when I go to the store even if I don’t need them now and I always buy an extra box of lids whenever I buy a dozen jars. But I did see this couple on Youtube “herbmentor” that do reuse their lids so while I do not reuse lids “now” I do save my used lids because we don’t know what’s around the corner and we may need them. I’m like you I just couldn’t bear to put used lids on all my hard work and have them fail. While I say this I read something the other day that mentioned that you shouldn’t save the new and unused lids from “year to year” because the rubber seal will start to break down I guess like dry rot, so maybe we should be dating and rotating our lids, ha ha. I saw some two piece rubber seals with glass lids that fit regular mouth jars on ebay I may look into that and just test them out. Oh well just my two cents. I’ve only been canning for two years now and I’m thankful for people like you that are willing to share their experiences and make our learning curve much shorter.

      By the way if your ever worried about that freezer going out on you, you should check out this lady I found that dehydrates her vegetables and fruit for long term and short term storage. Her web site is dehydrate2store.com I am starting to dehydrate veges and can only meat, butter, jams, and the cake (you bake) in a jar recipe that I found on the web site endtimesreport.com and now I will try your hard sharp cheddar cheese in a jar. Sorry this is so long Thanks again

      Comment by Crissala | July 28, 2009 | Reply

  16. Just found your website, LOVE IT! Just a comment on canned chicken, which I have been doing for decades, cause my grandma taught many moons ago. We have never added water to the chicken meat. Raw pack, 1 tsp. salt per quart and pressure can. Originally we used water bath canning, and nope none of us died! lol But now, I have moved ahead and use the pressure canner.

    The chicken packed without water is absolutely delicious! Use it for sandwiches, warmed gently and served with noodles or rice or potatoes (yup I can those too!)

    Can my own chili, stews and soups = but without noodles or startch. I read that it was unsafe to do so. Anyone know different?

    Comment by lesley | August 23, 2009 | Reply

  17. Lesley,
    Canned meat is great. I have not seen it unsafe to cann startches. I can potatoes with meat in it. But I do not cann any kind of noodles. Why? Well noddles do not take that long to cook, and they store just about forever. And can you see noodles being pressure cooked for over an hour (as this is about the times for meat). I do not can rice, for the same reason above. Hope this helps. Let me know.
    Thank you for stopping in and have a great day.

    Comment by Becky | August 23, 2009 | Reply

  18. I just stumbled on to your site today and was wondering
    as far as the canned meat. How do you store it and how long does it keep for (chicken beef etc…)
    Thank you for any help you can give as Ive never done this before…

    Comment by William | January 15, 2010 | Reply

  19. Love your site! My mother in law is a canning maniac and cans beef for us all the time. We use it in soups and for beef and noodle. I use two cans of beef, two cans of beef broth, and a bag of klooski noodles. Boil is all in a pot till noodles are done. I sometimes add a couple of Tbsp of butter at the end just for richness! She does not add any water to her beef. Going to get her to do chicken now and teach me the ropes. Thanks!

    Comment by Angel Simpson | October 17, 2010 | Reply

  20. how long to you ci=ook your beef or chicken in the water bath>
    i am a newbie and all the help i can get.
    thank you

    Comment by Gerry | June 13, 2011 | Reply

  21. I have inherited my mom and grandmothers canning equipment from the farm and was wondering how to use it. I would love to get started canning stuff this summer and learn how to use the canners. What do I need to do to make sure the canners are safe first?

    Comment by Sue Arredondo | May 12, 2012 | Reply

  22. now this is the website I have been looking all over for. You make everything so easy. Please post more on canning. I have been somewhat canning for a few years and am getting ready to put in my garden for the fall. You are the best thanks
    Paula

    Comment by Paula r | July 16, 2012 | Reply


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