Canned chicken and turkey.
Last fall, I had more chickens and turkeys raised than I had customers. So, I decided to can the excess (not having a lot of extra freezer space either!). I canned 8 chickens, all the stewing beef from our butchered 1/2 cow, and two full 20 lbs turkeys. Food preservation is a juggling act at all times here, as we do not have much room in our wee house and we don’t have any form of cold storage… yet. A few weeks ago I used up the last of my canned chicken and turkey. Thankfully, I still have quite a bit of my beef in the can. Having the meat cooked and preserved this way not only means it is not taking up valuable freezer space but also it means I can create scrumptious, healthy meals in minutes when I need to most–during the spring and summer intensive work schedule!
The following information includes recipes and methods for SAFE canning of meat, game and poultry which I have collected over the past few years:
Pressure canning is the ONLY SAFE METHOD for canning meat and poultry
Home food preservation must be done with care, to protect the quality and safety of the food. Jars or cans containing low-acid foods–such as vegetables, meats, poultry and seafood–must always be processed under pressure, to prevent spoilage or food poisoning. The bacteria which cause botulism, a severe and potentially fatal from of food poisoning, are not killed by using the hot water bath canning process.
PRESSURE CANNING MEAT (Beef)
All meat should be handled carefully, should be correctly slaughtered, and canned promptly or kept under refrigeration until processed. Keep meat as cool as possible during preparation for canning, handle rapidly, and process meat as soon as it is packed. Most meats need only be wiped with a damp cloth, though I make a habit of rinsing it in cold water (but that is just personal preference).
Use lean meat for canning: remove most of the fat, cut off gristle and remove large bones, and cut into pieces in a convenient size for canning. Pack hot meat loosely, leaving 1-inch head-space in Mason jars.
Prepare broth for filling jars: place bony pieces in saucepan, cover with cold water, and simmer until meat is tender. Cool liquid and discard the layer of fat that hardens on the surface. Bring liquid to a boil and use it to pack into jars packed with precooked meat (and poultry).
NOTE: Meat should not be browned with flour nor should flour be used in the broth to make gravy for pouring over the packed meat as the starch in the flour makes the sterilization process very difficult, and so this is not recommended for home canners. (Best leave this to Chef Boyardee and Heinz.)
Meats may be processed with or without salt. If salt is desired, use only pure canning or pickling salt (table salt contains a filler which may cause cloudiness in bottom of jar). I use 1/2 teaspoon salt to each pint, 1 teaspoon to each quart. More or less salt may be added to suit individual taste.
Follow step-by-step directions for your pressure canner. Process meats according to the following recipes.
When canning food in regions less than 2,000 feet altitude (dial gauge canner) or 1,000 feet altitude (weighted gauge canner), process according to specific recipe.
ALTITUDE CHART FOR CANNING MEAT AND POULTRY
| ALTITUDE | DIAL GAUGE CANNER Pints and Quarts |
WEIGHTED GAUGE CANNER Pints and Quarts |
| 1,001 – 2,000 ft. | 11 lbs. | 15 lbs. |
| 2,001 – 4,000 ft. | 12 lbs. | 15 lbs. |
| 4,001 – 6,000 ft. | 13 lbs. | 15 lbs. |
| 6,001 – 8,000 ft. | 14 lbs. | 15 lbs. |
Processing time is the same at all altitudes.
PRESSURE CANNING GAME MEAT
Pressure canning is the ONLY SAFE METHOD for canning meat.
Follow step-by-step directions for your pressure canner. Process your game meat according to the following recipes.
CUT-UP MEAT (strips, cubes, or chunks) Bear, Beef, Pork, Lamb, Veal, and Venison
Remove excess fat. Soak strong-flavored wild meats for 1 hour in brine water containing 1 tablespoon of salt per quart of water. Rinse. Remove large bones and cut into desired pieces.
Raw Pack—Fill jars with raw meat pieces, leaving 1-inch head-space. DO NOT ADD LIQUID. Adjust jar lids.
Hot Pack—Precook meat until rare by broiling, boiling, or frying. Pack hot meat loosely in clean, hot Mason jars, leaving 1-inch head-space. Cover meat with boiling broth, water, or tomato juice (especially with wild game), leaving 1-inch head-space. Adjust jar lids.
Dial Gauge Canner—Process at 11 pounds pressure – Pints 75 minutes and Quarts 90 minutes. For processing above 2,000 feet altitude, see chart for recommended pounds of pressure.
Weighted Gauge Canner—Process at 10 pounds pressure – Pints 75 minutes and Quarts 90 minutes. For processing above 1,000 feet altitude, see chart for recommended pounds of pressure.
PRESSURE CANNING POULTRY
Pressure canning is the ONLY SAFE METHOD for canning poultry.
Follow step-by-step directions for your pressure canner. Process poultry according to the following recipes.
CUT-UP POULTRY
Boil, steam, or bake poultry slowly to medium done. I tend to boil it and make the broth at the same time. If you have broth on hand you can precook in the concentrated broth for more flavor. Poultry is medium done when the pink color in the center is almost gone.
Cut poultry into serving size pieces and if desired, remove bones. I always debone the meat as it is my personal preference. I find it easier to use in recipes if it is done this way. Pack hot poultry loosely in clean, hot Mason jars, leaving 1 1/4-inch head-space.
Make broth from bones and bony pieces, neck, back, and wing tips and the gizzard, heart and liver if you have them. Pack hot meat in clean, hot Mason jars, leaving 1-inch head-space. Do not pack food tightly. Cover poultry with boiling broth or water, leaving 1 1/4-inch head-space. Adjust jar lids.
Poultry may be processed with or without salt. If salt is desired, use only pure canning or pickling salt. Table salt contains a filler which may cause cloudiness in bottom of jar. I use 1/2 teaspoon salt to each pint, 1 teaspoon to each quart.
Dial Gauge Canner—Process at 11 pounds pressure.
With Bone – Pints 65 minutes and Quarts 75 minutes.
Without Bone – Pints 75 minutes and Quarts 90 minutes.
For processing above 2,000 feet altitude, see above chart for recommended pounds of pressure.
Weighted Gauge Canner—Process at 10 pounds pressure.
With Bone – Pints 65 minutes and Quarts for 75 minutes.
Without Bone – Pints 75 minutes and Quarts for 90 minutes.
For processing above 1,000 feet altitude, see above chart for recommended pounds of pressure.
RABBIT
Pressure canning is the ONLY SAFE METHOD for canning rabbit.
Follow step-by-step directions for your pressure canner. Process rabbit according to the following recipes.
Soak dressed rabbits 1 hour in water containing 1 tablespoon of salt per quart. Rinse and remove excess fat. Cut into serving size pieces. Boil, steam, or bake to medium done. Rabbit is medium done when pink color in center is almost gone. Pack hot rabbit loosely in clean, hot Mason jars, leaving 1 1/4-inch head-space. Cover rabbit with boiling broth or water leaving 1 1/4-inch head-space and adjust jar lids.
Dial Gauge Canner—Process at 11 pounds pressure.
With Bone – Pints 65 minutes and Quarts for 75 minutes.
Without Bone – Pints 75 minutes and Quarts for 90 minutes.
For processing above 2,000 feet altitude, see chart for recommended pounds of pressure.
Weighted Gauge Canner—Process at 10 pounds pressure.
With Bone – Pints 65 minutes and Quarts for 75 minutes.
Without Bone – Pints 75 minutes and Quarts for 90 minutes.
For processing above 1,000 feet altitude, see chart for recommended pounds of pressure.
ALTITUDE CHART FOR CANNING MEAT AND POULTRY
| ALTITUDE | DIAL GAUGE CANNER Pints and Quarts |
WEIGHTED GAUGE CANNER Pints and Quarts |
| 1,001 – 2,000 ft. | 11 lbs. | 15 lbs. |
| 2,001 – 4,000 ft. | 12 lbs. | 15 lbs. |
| 4,001 – 6,000 ft. | 13 lbs. | 15 lbs. |
| 6,001 – 8,000 ft. | 14 lbs. | 15 lbs. |
I’ve never canned meat, but I do can my own chicken stock. I like to freeze it though since it takes so long to can.
I too canned the stock from the chicken and turkey. It is so handy to have on hand and not full of salt and chemical ‘extras’ of store-bought stuff.
I have canned fruit and veges but never meat. It is just something that I haven’t thought about doing. I wanted to ask you something.
I hope you don’t think it too cheeky but I wondered if I could ask you to link your page to a Friday post I do. The aim of the posts, called ‘Buddy’s Friday’, is to help families that are suffering in today’s economic climate by showing them there are ways of doing things well that may be frugal but are definately not cheap and nasty – they are usually of more value and most of all fun. Once again I hope you don’t mind that I have asked you.
thank you
Margaret
Hi Margaret,
You are most welcome to make a link to this post. Happy to help provide needed information to others. After all, that’s what this blogging world it best at!
Glad you found it useful.
cheers,
HDR
Glad to find your post on “Buddy’s Friday”, welcome!
My grandmother pressure canned poultry often and sadly I never paid attention or asked questions . . . thanks so much for the post.
I’ve never canned meat either because I don’t have a pressure canner. It’s always been on my wants list, just haven’t bought one yet. Great information here.
Being a vegetarian I don’t pressure can any meat but use mine for chili beans, tomatoes, and green beans. I have a small one that I would like to learn to cook beans quickly in but have yet to get around to doing it. Kim
Thank you so much for linking this to ‘Buddy’s Friday’. I know I gained some worthwile information and that others will as well. Hopefully we will see you here again next week.
MArgaret
Question for you HDR (I meant to ask this a while back but am just now making it back here).
I will be canning some pork in the not to distant future. We also have limited cold storage—but two feeder pigs that will need to go before it gets cold. I know how to do it correctly but never have because (and here’s the questions):
1) Does the meat texture change radically? Now I know it may a little bit but is it going to be really weird? Like eating meat paste or something? I heard some say yeah..and others nay. That has made me put off doing it for years because some act as if you will then be eating some home canned style spam type product.
2) Do you mostly do soups/stews/ chicken salad etc with your canned meat or do you think it’s fine warmed up and eaten as is? Of course I guess there are plenty of ways to do it with sauces and gravies also.
3) I am going to can some of my pork fully cooked and with bbq sauce added. Pressure canned of course—as I will all of it—but do you think the sauces will add or take away from the finished product?? Mostly I am wondering again about texture not so much flavor. Or….do you not have any experience with added sauces?
Super thanks for the help. I almost asked on the chat—but decided to do it here so others could see my questions and your reply.
Hello Monica,
The canned meat’s texture does not change radically at all. The only thing that it does do, in the case of chicken and turkey, is separate a bit into it’s fibers (can go a bit stringy) if you cook it too long in a stew that you stir a lot when making it into something else in its’ post canning phase. So, I have learned to adjust the recipes for curries and instead cook all the veggies and make the sauce and then add the canned meat last and thus avoiding the stringiness.
I make all the above (soups, stews, spaghetti, curries etc) with my canned meat and it is wonderful. It is my version of ‘Fast, Slow Food’. Also, it makes for very convenient salad additions.
As for the pork question, I think it really depends on whether or not you want to be able to dump the canned into a pot and reheat and eat or if you want the meat to be a bit more on the ‘all purpose/plain’ side so you can do more varied things with it afterward. My suggestion, do some with the sauce and try some simply sauteed with onions so you have the variety and flexibility come the winter when you need it most!
Good luck and let me know how the pork turns out; I’ve never canned pork and am interested to hear about your experience with it.
cheers,
HDR
Thanks HDR
We have butchered two feeder pigs recently and have two more on the way (just making use of all the “extras” we have).
However…the freezer gets FULL with all that meat and we always wonder “what if” the power goes out. What a waste that could be!
Thanks for the input.
Monica
Yep, if the power goes out then can, can, can as fast as it thaws!
Enjoyed your site. We are canning everything this year.
Meat, Vegies, Soups, Fruit. My husband is a big help in the kitchen. He is a wizard at making up recipes for relishes. His garlic dill pickles are out of this world. With the economy so uncertain, we are following through with the old saying “Get all you can and can all you get.”
My question is we have several wild persimmon trees that are loaded with fruit. We have been feeding this fruit to our chickens, but I thought this year I might try to save some for us if I can find a recipe for canning. Can you help??
I do not live in a place that is warm enough to grow persimmons so have never had the call for canning them. I would suspect that they would be pretty fantastic dehydrated and would suggest you try some of the harvest that way and can the rest. I’ve done that with pears and cherries and found that canning cherries is a waste of time because for one thing, they taste just like canned cherries do when you freeze them, and I really like them dried!
I also suspect that it might be better to freeze persimmons as they are kind of a mushy, stringy fruit even when fresh.
I would be tempted to try making Persimmon butter, juicing them (and freezing the juice) and freezing the fruit in lieu of canning.
Let us know what you come up with!
cheers,
HDR
Hi!
Last year we pressure canned spaghetti sauce that we made with pork sausage. We also canned sauce made with ground beef (recipe found in the Ball blue book). The beef sauce came out great, but the pork sausage one, after being canned, had a distinct “burned” or overcooked flavor. Any idea why that might be? Any suggestions?
Thank you!
Avon
When you excerpt or copy large tracts you should be attributing the original source to allow readers to go to the original if they’d like to check something, or see more detail. There’s also the issue of credit where credit is due — I think that acknowledging the source is just plain good manners, and if a manufacturer is offering good information, removing the attribution doesn’t allow them to be rewarded by having consumers buy their product.
That said, the majority of the canning information in this post appears to come from this link:
http://www.gopresto.com/recipes/canning/meat.php
which appears to be copyrighted material owned by presto industries, inc.