Learning how to can meat in a pressure cooker is a valuable skill for preserving your harvest or store-bought meats. Canning meat using a pressure cooker is a reliable preservation technique that requires strict adherence to safety guidelines. This method allows you to create a pantry stocked with ready-to-eat proteins that are both convenient and safe.
The process is straightforward but demands precision. We will cover everything from equipment selection to storage.
By the end, you’ll feel confident in your ability to can meat safely at home.
how to can meat in a pressure cooker
This section provides the core process for pressure canning meat. It is the only safe method for canning low-acid foods like meat, poultry, and fish. The high heat achieved under pressure destroys harmful bacteria, including botulism spores, which can survive in boiling water.
You must use a dedicated pressure canner, not a standard pressure cooker. Pressure canners are designed to maintain precise pressures for extended times. They are typically larger and have a weighted gauge or dial gauge for accurate pressure monitoring.
Essential Equipment and Ingredients
Before you begin, gather all necessary tools and supplies. Having everything ready makes the process smoother and safer. Do not substitute critical safety equipment.
Here is what you will need:
- A USDA-approved pressure canner with rack
- Clean glass canning jars (quart or pint size)
- New two-piece canning lids (flat lids and bands)
- Jar lifter, canning funnel, and bubble remover/headspace tool
- Large pots for pre-cooking meat and heating jars
- Clean cloths, towels, and a magnetic lid lifter is helpful
- Fresh, high-quality meat (beef, pork, chicken, venison, etc.)
- Canning or pickling salt (optional, for flavor)
- Water or broth for packing
Selecting and Preparing Your Meat
Start with fresh, chilled meat for the best results. Trim away excess fat, gristle, and any bruised spots. Fat can affect sealing and storage life. Cut the meat into uniform cubes, strips, or grind it, depending on your preference.
You have two main packing methods: raw pack and hot pack. Raw pack involves placing raw meat directly into jars. Hot pack means browning or partially cooking the meat before packing it, which can yield a better texture and requires less jar space.
Raw Pack Method
This is a quicker prep method. Simply pack the raw, trimmed meat tightly into clean jars, leaving 1-inch of headspace. Do not add liquid. The meat will create its own juices during processing.
Hot Pack Method
For hot pack, lightly brown the meat in a skillet or boil it until rare. This step helps remove some fat and shrinks the meat. Pack the hot meat into jars, then add boiling water, broth, or the cooking juices to cover, maintaining the 1-inch headspace.
The Step-by-Step Canning Process
Follow these steps carefully. Rushing or skipping steps can compromise safety. Always refer to your pressure canner’s manual for specific instructions.
- Prepare Jars and Lids: Wash jars in hot, soapy water and rinse well. Keep them hot by submerging them in a pot of simmering water until needed. Simmer the flat lids in a separate small pan of hot water (not boiling) to soften the sealing compound.
- Pack the Jars: Using your canning funnel, pack meat into jars. Remove air bubbles by sliding a non-metallic tool down the inside of the jar. Wipe the jar rims with a clean, damp cloth to ensure a clean surface for sealing.
- Apply Lids and Bands: Place a flat lid on each jar, then screw a band on fingertip-tight. Do not overtighten, as air needs to escape during processing.
- Prepare the Canner: Place the canner rack in the bottom of your pressure canner. Add 2 to 3 inches of water as per your model’s instructions. Use hot water to save time. Carefully load the filled jars into the canner using the jar lifter.
- Vent the Canner: Secure the canner lid according to its design. Heat the canner on high until steam flows freely from the vent port. Let it vent steam for 10 minutes to remove all air from the canner.
- Pressurize the Canner: After venting, place the weighted gauge or close the petcock. Allow the pressure to rise to the required level for your altitude (usually 10 or 11 pounds pressure for weighted gauge, 11 PSI for dial gauge at sea level).
- Process the Jars: Start your processing timer once the correct pressure is reached. Maintain a steady, consistent pressure for the entire processing time. Adjust heat as needed; do not let the pressure drop or fluctuate wildly.
- Cool the Canner and Jars: When processing time is complete, turn off the heat. Let the canner depressurize naturally. Do not force-cool it. Once the pressure gauge reads zero, wait an additional 10 minutes, then slowly open the vent. Unlock and remove the lid, tilting it away from you.
- Remove and Cool Jars: Using the jar lifter, move jars to a towel-lined surface, spacing them 1-2 inches apart. Do not tighten bands. Let them cool undisturbed for 12-24 hours.
- Check Seals and Store: After cooling, press the center of each lid. If it is firm and does not flex, the jar is sealed. Remove the bands, wipe the jars, label with contents and date, and store in a cool, dark place.
Critical Safety Guidelines and Processing Times
Safety is non-negotiable in pressure canning. Always use research-tested processing times from reliable sources like the National Center for Home Food Preservation or USDA guides. Times vary by meat type, jar size, and packing method.
Here are general guidelines for processing at 11 PSI (dial gauge) for altitudes of 0-1,000 feet. Always adjust for your altitude.
- Strips, Cubes, or Chunks of Meat (Hot Pack): Pints – 75 minutes; Quarts – 90 minutes.
- Strips, Cubes, or Chunks of Meat (Raw Pack): Pints – 75 minutes; Quarts – 90 minutes.
- Ground or Chopped Meat (Hot Pack): Pints – 75 minutes; Quarts – 90 minutes.
Altitude adjustments are crucial. For dial gauge canners, increase pressure by 1/2 pound for every 1,000 feet above sea level. For weighted gauge canners, use 15 pounds pressure for altitudes above 1,000 feet. Never reduce processing times.
Troubleshooting Common Issues
Even with care, you might encounter some problems. Here’s how to address common issues.
Jars That Don’t Seal
If a jar fails to seal, you can reprocess it within 24 hours. Check the rim for nicks, use a new lid, and repeat the full canning process. Alternatively, refrigerate the contents and use them within a few days.
Loss of Liquid During Processing
Some siphoning (liquid loss) is normal. As long as the seal is good and the liquid level is at least halfway, the food is safe. Do not open the jar to add more liquid. Food above the liquid may darken but is still safe to eat.
Cloudy Liquid or White Residue
Cloudiness can be from minerals in hard water or proteins from the meat. A white, crystalline residue is often natural calcium from the bones if you used broth. Neither indicates spoilage if proper procedures were followed.
Using and Storing Your Canned Meat
Properly canned meat has a shelf life of about one year for best quality. Store jars without the rings in a cool, dark, dry place. Before use, always inspect each jar. Look for a concave lid, clear liquid, and normal color. When opening, listen for the “pop” of the seal breaking.
If you notice any of these signs, do not taste or use the contents: bulging lid, leaking jar, spurting liquid when opened, off-odor, or mold. When in doubt, throw it out.
Canned meat is fully cooked. You can heat it and eat it directly, or use it in recipes like stews, soups, tacos, and casseroles. It’s a tremendous time-saver for quick meals.
FAQ Section
Here are answers to some frequently asked questions about pressure canning meat.
Can I can meat in an instant pot?
No, you cannot safely can meat in an Instant Pot or other electric multi-cookers, even if they have a “canning” button. These appliances are not tested or approved for low-acid pressure canning. They may not reach or maintain the consistent, high temperatures required to destroy botulism spores.
What is the difference between a pressure cooker and a pressure canner?
A pressure cooker is designed for fast cooking of meals. A pressure canner is built larger and stronger to hold many jars and maintain a precise, steady pressure for very long processing times (often over an hour). Most pressure cookers are not safe or suitable for canning meat.
Do you have to cook meat before canning it?
You do not have to fully cook it, but you can. Both raw pack and hot pack methods are safe when processed correctly. The hot pack method, involving browning or pre-cooking, often yields a better texture and allows you to pack more meat into each jar.
How long does home canned meat last?
For the best quality and nutrient retention, plan to use your home canned meat within one year. Properly processed and sealed jars will remain safe for much longer if stored in ideal conditions, but flavor and texture can degrade over time.
Can you add seasonings when canning meat?
You can add salt for flavor, but avoid adding thickeners, flour, rice, or most vegetables to the jars. These can alter density and acidity, interfering with safe heat penetration. It’s safest to add these ingredients when you are preparing the meat for eating after opening the jar.