How to Pack Meat in Jars for Canning
Canning is a form of food preservation that allows you to extend the shelf life of foods, including meats. Canned foods require no refrigeration and can stay on the pantry shelf for up to a year. Although canning meats requires the use of a pressure canner, the process is not complicated and will allow you to take advantage of sales at the grocer or preserve meat from the hunt.
Things You'll Need
- Pint or quart canning jars
- Canning lids and rings
- Small saucepan
- Canning funnel
- Salt
- Paper towels
Instructions
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Wash and sterilize pint or quart size canning jars. If you have a dishwasher, just wash the jars in the machine. If you don't have a dishwasher, fill each jar with boiling water to sterilize.
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Place the canning lids in a small saucepan and fill the pan with water. Bring the water to a boil and turn off the heat. This will soften the sealing compound as well as sterilize the lids. Set the canning rings to the side.
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Cut the meat into 1-inch strips or cubes.
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Insert the canning funnel into the jar and fill the jar with the meat to within 1 inch of the top of the jar. Continue until all jars are full.
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Add 1 tsp. of salt to each jar.
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Wipe the top of the jar with a clean paper towel. This will remove any debris from the rim that can prevent proper sealing.
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Place a canning lid on the jar and secure in place with a canning ring.
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