Canned Meat
Canned meat is the best way of preserving foods without freezer burn and thawing! When we process a whole deer, we love making canned venison, it's very similar to beef but much leaner. Canned meats can be made from chicken, pork, beef, or any other cut of meat. Once you have meat in a can, you can make so many recipes! This is the complete guide for canning meat and ways to use it!
Equipment
- 7 quart-sized jars, (with new lids and bands)
- 1 23-quart pressure canner, (I used the Presto brand)
- 1 Jar lifter, (to remove jars)
- 1 kitchen towel, (to secure lids and keep hot jars on)
Ingredients
Ingredients:
- 13 pounds beef or Venison**, (cut into 1.5-inch chunks)
- 3 heads garlic, (peeled cloves and crushed)
- 4 1/2 Tbsp sea salt
- 2 Tbsp black pepper
- 1 3/4 cup palm fruit shortening , (divided into 1/4 cup portions)
Instructions
Directions:
- Wash and clean the jars with warm soapy water. Dollop 1/4 cup of shortening into each jar and set aside.
- Season the meat with garlic, salt, and pepper, and mix well with your hands.
- Pack the meat up to the headspace and push down the mixture with the end of a wooden spoon to let out any air pockets and pack the meat down. Tightly shut the jars.
- Pour 3 quarts of water into a 23-quart pressure canner. Place the jars in and process the jars at 10 pounds pressure for 90 minutes.
- Turn off the heat and allow the pressure canner to depressurize until the gauge is at zero. Open the canner and remove jars with a jar lifter then tightly shut each jar with a kitchen towel. Let cool for 24 hours.
Notes
**Servings: 1-quart jar makes about 4 servings.
- Palm fruit shortening can be substituted with lard or any other type of shortening. Omit if using beef or pork and use for leaner meats.
- **Beef, Venison, chicken, or pork can be used for the same cooking time.
- For Pint-sized jars, pressure can, at 10 pounds for 75 minutes.
- You can use the instant pot (pressure cooker) for canning meat. Pressure cook at high pressure for 75 minutes for pints and 90 minutes for quarts. The instant pot reaches up to 244°F at high pressure which is equivalent to a pressure canner temperature of 10 pounds (240°F.)
Nutrition Facts
Canned Meat
Serving Size
1 serving
Amount per Serving
Calories
654
% Daily Value*
Fat
55
g
85
%
Saturated Fat
19
g
119
%
Trans Fat
4
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
24
g
Cholesterol
150
mg
50
%
Sodium
1263
mg
55
%
Potassium
587
mg
17
%
Carbohydrates
1
g
0
%
Fiber
0.2
g
1
%
Sugar
0.03
g
0
%
Protein
36
g
72
%
Vitamin A
3
IU
0
%
Vitamin C
1
mg
1
%
Calcium
46
mg
5
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
