NEVER BUY CANNED MEAT AGAIN | Easiest Method To Preserve Meat - Step By Step

Published on March 10, 2019
Duration: 56:41

This guide details the cold pack method for canning beef roast and meatloaf using a T-fal pressure canner. It emphasizes proper jar preparation, packing techniques leaving adequate headspace, and processing for 90 minutes at 10-15 PSI for maximum safety. The video also covers seasoning meatloaf with various ingredients and checking for successful seals post-processing.

Quick Summary

For maximum safety when canning meat like beef roast or meatloaf using the cold pack method in a pressure canner, it is recommended to process for 90 minutes at 10-15 PSI, even if pint jars technically require less time.

Chapters

  1. 00:00Introduction to Meat Canning
  2. 01:46Jar Selection & Processing Times
  3. 03:59Meat Preparation & Knife Safety
  4. 11:42Packing Beef Cubes
  5. 16:13Seasoning Meatloaf for Canning
  6. 28:56Packing Meatloaf & Jar Sealing
  7. 35:25Pressure Canning Process
  8. 43:30Final Results & Storage

Frequently Asked Questions

What is the recommended processing time for canning meat using the cold pack method?

For maximum safety when canning meat like beef roast or meatloaf using the cold pack method in a pressure canner, it is recommended to process for 90 minutes at 10-15 PSI, even if pint jars technically require less time.

Should I add liquid when canning meat using the cold pack method?

No, with the cold pack method for meat preservation, you do not add any extra liquid to the jars. The meat will release its own natural juices during the pressure canning process, which will fill the jars.

What are the key safety tips for canning meat at home?

Key safety tips include using a very sharp knife to prevent slips, ensuring jar rims are clean before sealing, tightening lids to 'finger tight', and processing at the correct pressure (10-15 PSI) and time (90 minutes for meat) in a pressure canner.

How do I know if my canned meat jars have sealed properly?

After the pressure canning process and cooling, check for a successful seal. The lid should be concave and make a 'click' sound when pressed. If a jar does not seal, it must be refrigerated and consumed within a week.

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