Thursday, May 12, 2011

Canning Meat
by Sheila

Post and Pictures by Sheila

I first cleaned my work area and laid out all the tools I would need during the canning process.

I then washed and trimmed the fat off my meat before cooking it.


I browned the stew meat before placing the meat in the jars. I added beef broth to the stew meat.

I opened a jar of stew meat and added some bbq sauce to have bbq beef sandwiches. The beef melted in my mouth.

I hope you are all enjoying being a Master Food Preserver as I am. If any of you have any questions do not hesitate in contacting me at svansonpfs(at)yahoo(dot)com.

I have also canned 120 jars of fresh meat. chicken, stew meat and hamburger.

Related Fact Sheets from the National Center for Home Food Storage Preservation 

4 comments:

  1. Could you be more specific which cut of meat that you used. Stew meat could be a few different cuts. Thanks!

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  2. Hi Sheila, I have canned raw meat before. Is it better to cook a little before canning?
    Linda Thomas

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  3. Also one more question how long is it safe to store bottle meat. I have some chicken and beef that is three years old do you think it's still ok?

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  4. @Linda,

    I'm sorry I don't have your email to send you this directly. If you cook the raw meat before hand, it tends to keep its shape better during the canning process. I don't know if you can really tell from these pictures but if you go to this link
    http://masterfoodpreservers.blogspot.com/2011/03/master-food-preserver-class-day-2.html
    the very last jar on the right is meat canned without cooking it first. The meat still tastes the same, but cooking it first gives it a nicer look.

    For question #2, from the National Center for Food Preservation website it states:
    http://www.uga.edu/nchfp/questions/FAQ_canning.html#5
    "How long will canned food keep?
    Properly canned food stored in a cool, dry place will retain optimum eating quality for at least 1 year. Canned food stored in a warm place near hot pipes, a range, a furnace, or in indirect sunlight may lose some of its eating quality in a few weeks or months, depending on the temperature. Dampness may corrode cans or metal lids and cause leakage so the food will spoil."

    Use within a year is optimal, however I have chicken that is 2-3 years old and it is just fine. Just make sure you never eat processed foods if it is no longer sealed.

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