Buy Meat Now! - Stock Up & Preserve With No Refrigeration Needed | Canning Meats 101

Published on February 12, 2024
Duration: 18:13

This guide details the process of pressure canning meats for long-term storage, as demonstrated by Alaska Prepper. It covers meat preparation, jar packing using the cold pack method, ensuring a proper seal, operating a T-Fal 22qt pressure canner at 15 PSI for 90 minutes, and testing the shelf-life of canned goods. The expert emphasizes sanitation and safety protocols for successful food preservation.

Quick Summary

Pressure canning meat for long-term storage involves packing raw meat into jars using the 'cold pack' method, cleaning rims with vinegar, and processing in a T-Fal 22qt canner at 15 PSI for 90 minutes. This ensures safety by eliminating bacteria and allows for shelf-stable storage for years.

Chapters

  1. 00:00Introduction to Meat Preservation
  2. 00:51Meat Preparation and Cold Packing
  3. 03:23Canning Equipment and Jar Preparation
  4. 05:05Ensuring a Proper Seal
  5. 07:58Pressure Canner Operation
  6. 10:00Processing Times
  7. 11:35Freezer Storage and Dry Aging
  8. 15:18Testing 5-Year-Old Canned Meat

Frequently Asked Questions

What is the recommended pressure and time for pressure canning meat?

For pressure canning meat, it is recommended to use 15 PSI (pounds per square inch), which corresponds to approximately 250°F. Quart jars of meat should be processed for at least 90 minutes, with an additional 5 minutes suggested for extra safety.

What is the 'cold pack' method for canning meat?

The 'cold pack' method involves packing raw meat directly into canning jars without pre-cooking. This method is suitable for pressure canning and is demonstrated here with pork shoulder, emphasizing the importance of proper jar preparation and sealing.

How can you ensure a proper seal when pressure canning?

To ensure a proper seal, thoroughly clean jar rims with white vinegar to remove any fat or particles. Warming the lids and ensuring the canner reaches and maintains the correct pressure are also crucial steps.

What equipment is needed for pressure canning meat?

Essential equipment includes a pressure canner (like the T-Fal 22qt model shown), quart-sized Mason jars, lids and rings, white vinegar for cleaning rims, salt for flavor, and tools like a magnetic lid lifter and jar lifter.

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