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Canning Various Meats - UGA/EDU source

Discussion in 'Back to Basics' started by tacmotusn, Dec 28, 2010.


  1. tacmotusn

    tacmotusn Mosquito Sailor

    [​IMG]It Appears the canning of various meats seems to be something many survivalists and preppers are not all that familiar or comfortable with. Only recently with the "canning bacon" post did I get the idea to look into canning sausage links. Below is the info I found quite easily and trust.

    From the University of Georgia Agricultural Bulletin.

    How do I? ...Can Meats
    Selecting, Preparing and Canning Meat
    Strips, Cubes or Chunks of Meat
    Bear, Beef, Lamb, Pork, Veal, Venison

    Please read Using Pressure Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

    Procedure: Choose high quality chilled meat. Remove excess fat. Soak strong-flavored wild meats for 1 hour in brine water containing 1 tablespoon of salt per quart. Rinse. Remove large bones. The hot pack is preferred for best liquid cover and quality during storage. The natural amount of
    fat and juices in today's leaner meat cuts are usually not enough to cover most of the meat in raw
    packs.

    Hot pack – Precook meat until rare by roasting, stewing, or browning in a small amount of fat. Add 1 teaspoons of salt per quart to the jar, if desired. Fill jars with pieces and add boiling broth, meat drippings, water, or tomato juice, especially with wild game), leaving 1-inch headspace.

    Raw pack – Add 2 teaspoons of salt per quart to the jar, if desired. Fill jars with raw meat pieces, leaving 1-inch headspace. Do not add liquid.

    Adjust lids and process following the recommendations in Table 1 or Table 2 according to the canning method used.

    upload_2016-2-26_20-14-30.


    This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009.

    Reviewed February 2015.


    See attached pdf:
    Preparing and Canning Poultry, Red Meats, and Seafoods
     

    Attached Files:

    Last edited by a moderator: Feb 26, 2016
    theerroneouspenguin likes this.
  2. Disciple

    Disciple Monkey+

    Good stuff brother Tac keep on keepin on.
     
  3. tacmotusn

    tacmotusn Mosquito Sailor

    Thank you! I really do aim to please and provide info meant to help most of the time. I am glad to be of some service.
     
  4. Brokor

    Brokor Live Free or Cry Moderator Site Supporter+++ Founding Member

    Most appreciated, Tac. [applaud]
     
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