preserve · Preserve
How to Pressure Can Meat Safely
Pressure canning is the only safe method for preserving meat at home. You need a pressure canner (not a pressure cooker), proper jars, and you must follow tested recipes exactly. Raw pack or hot pack your meat into jars, add liquid if specified, process at the correct pressure for your altitude, and let the canner cool completely before opening.
- Difficulty: Medium
Step by step
- Gather your equipment. You need a pressure canner with a working gauge, canning jars with new lids, a jar lifter, and a bubble removal tool. Test your pressure gauge annually for accuracy.
- Prepare your meat. Trim excess fat and cut meat into jar-sized pieces. For raw pack, fill jars with raw meat leaving 1-inch headspace. For hot pack, precook meat until rare, then pack hot into jars with cooking liquid.
- Fill and prepare jars. Pack meat firmly but not tightly. Add boiling water, broth, or cooking liquid leaving 1-inch headspace. Remove air bubbles with a plastic tool, wipe jar rims clean, and apply lids finger-tight.
- Load the pressure canner. Add 2-3 inches of hot water to your canner. Place jars on the rack without touching. Lock the lid and heat until steam vents steadily for 10 minutes, then close the vent.
- Process at correct pressure. Bring to the pressure specified in your tested recipe (usually 10-15 PSI depending on altitude). Start timing when correct pressure is reached. Maintain steady pressure throughout processing time.
- Cool properly. Turn off heat and let pressure drop naturally to zero. Wait 10 more minutes, then remove the weight or open petcock. Wait another 10 minutes before opening the canner lid away from your face.
- Remove and cool jars. Lift jars straight up without tilting. Place on a towel-covered counter with space between jars. Let cool 12-24 hours undisturbed. Check that all lids have sealed before storing.
Tips & troubleshooting
- Only use tested recipes from reliable sources like the USDA Complete Guide to Home Canning
- Adjust processing pressure for your altitude - higher elevation requires higher pressure
- Never use a pressure cooker for canning - you need an actual pressure canner with a proper gauge
- Process pint jars for shorter times than quart jars according to your recipe
- If your pressure drops during processing, bring back to pressure and start timing over
- Jars that don't seal must be refrigerated and used within a few days
Variations
- Raw Pack Method. Pack raw meat directly into jars. Best for chunks of beef, pork, or lamb. Requires longer processing times but creates its own juices during processing.
- Hot Pack Method. Precook meat until rare before packing. Works well for ground meat, strips, or cubes. Allows better control over liquid content and often results in better texture.
- Ground Meat Preparation. Brown ground meat completely, drain fat, and pack hot into jars. Add boiling water or broth to cover, leaving proper headspace.
Questions
- Can I use a pressure cooker instead of a pressure canner?
- No. Pressure cookers are too small and don't maintain even pressure distribution needed for safe canning. You must use an actual pressure canner.
- How long does pressure canned meat last?
- Properly canned meat stored in a cool, dark place stays good for 2-5 years, though quality is best within the first year.
- Why can't I water bath can meat?
- Meat is a low-acid food that requires temperatures above 240°F to kill dangerous bacteria. Only pressure canning reaches these temperatures.
- What if my pressure gauge seems off?
- Have your gauge tested annually by your county extension office. An inaccurate gauge can result in unsafe processing.
- Can I add seasonings to the jars?
- Only add what's specified in tested recipes. Extra ingredients can interfere with heat penetration and create safety risks.