How To Can Meat at Home, Ball Canning Recipes
Table of Contents
Ball Canning Recipes for How to can Meat
These Ball Canning Recipes on how to can meat are going to be a terrific advantage as we head into the cooler evenings and entertain friends with some of the great canned goods we put together earlier. Every time you get together the talk always turns to the food on the table. Everything from jams or jellies to canned vegetables. The meats are always a great conversation if you have preserved them right!
So lets put back some foods and capture the ripeness and tenderness of the season to enjoy a little later on!
These Ball Canning Recipes for Meats will be a delightful treat this fall and winter when the temps outside are falling and you are gathered around the kitchen table!
Remember all low acid foods MUST be processed in a Steam Pressure Canner. These are mentioned in our article on “Equipment for Ball Canning Recipes”
The pressures referred to in this article are variable so using a weighted gauge canner at or below 1,000 feet above sea level. If you are above this level refer to the Altitude Chart below we obtained from the Ball Canning Blue Book.
Not all meats taste alike. Much depends on the breed, feed and handling time at the time of slaughter or processing.
The only time we will recommend for meat to stand in water is for wild, strong flavored meat game. This needs to be soaked in salt water one hour before canning. Add one Tablespoon of salt per quart of water needed to cover the meat.
When canning poultry we recommend one and two-year-olds. After processing or cleaning, rinse and dry and refrigerate for 6 – 12 hours before canning.
Other than the items mentioned in our article on above on, Equipment for Ball Canning Recipes you might want to pick up a Meat Grinder. This will help make this canning process quicker.
Note: Adding Salt to the meat recipes is an option, not a requirement. Do this only if you desire the added salt.
Broth for Canning Meats!
When making broth, remove the meat from the pan and add 1 cup of boiling water per 2 Tbsp of fat in the pan. Boil for 2-3 minutes. Never add a thickening agent.
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So, here we go, how to can meat!
Chopped Meat
This recipe on how to can meat works for Beef, Lamb, Mutton, Pork, Veal or Venison.
Grind the fresh meat in a Food Processor or Food Grinder.
Sear in a hot skillet.
Add 1 – 1 ½ Cups of boiling water, broth or tomato juice for each quart of chopped or ground meat.
Add 1 /2 Tsp of salt to each pint jar or 1 Tsp of salt to each quart jar.
Pack Hot meat and liquid into hot jars leaving one-inch head space.
Remove Air Bubbles with your slotted spoon.
Add caps and process pints for 1 hour and 15 minutes or quarts for 1 hour and 30 minutes at 10 pound of pressure in your Steam Pressure Canner.
Note: Chopped meats are great for Stuffed peppers, casseroles or baked hash.
Pork Sausage
Grind fresh pork in a food processor of meat grinder.
Season the pork with salt, pepper, basil, oregano, etc. Season in any combination desired to your taste.
Shape into patties or make 3 – 4 inch links.
Cook until lightly browned and drain.
Pack hot pork into hot jars leaving one-inch head space. Remove air bubbles with your slotted spoon.
Add Caps and process pints for 1 hour and 15 minutes or quarts 1 hour and 30 minutes at 10 pound of pressure in your Steam Pressure Canner.
Note: Using Sage to season may cause your sausage to be bitter.
Pork Tenderloin
There are two ways we will share for this Ball Canning Recipe.
Raw Pack– Slice your pork tenderloin crosswise into ½ to 1-inch strips.
Add ½ Tsp salt to each pint jar or 1 Tsp salt to each quart jar. Pack Tenderloin into hot jars leaving 1-inch head space.
Ladle hot water or broth over the tenderloin leaving 1-inch head space.
Remove air bubbles using your slotted spoon or Bubble “Freer” Spatula.
Add Caps and process pints for 1 hour and 15 minutes and quarts for 1 hour and 30 minutes at 10-pound pressure in your Steam Pressure Canner.
Hot Pack – Cook a whole pork tenderloin until about ½ done. Slice pork in ½ – 1-inch slices crosswise.
Add ½ Tsp salt to pint jars or 1 Tsp to quart jars.
Pack the hot tenderloin strips into the hot jars leaving 1-inch head space.
Ladle hot water or hot broth into jars leaving 1-inch head space.
Remove air bubbles using your slotted spoon or Bubble “Freer” Spatula.
Add lids and process pints for 1 hour and 15 minutes or quarts for 1 hour and 30 minutes at 10 pound pressure in your Steam Pressure Canner.
Roast
This recipe on how to can meat works for Beef, Lamb, Mutton, Pork, Veal or Venison.
Cut your meat into jar length strips that are ½” to 1” wide.
You can bake or roast until well browned but not done.
You can also simmer in small amount of fat to brown it in a skillet if you want to.
Add ½ Tsp salt to your pint jars or 1 Tsp to your quart jars if you desire the added salt.
Pack the hot meat into the hot jars leaving one inch of head space.
Ladle the hot broth over the meat leaving one inch of head space.
Remove the air bubbles using your slotted spoon or Bubble “Freer” Spatula.
Add caps and process 1 hour and 15 minutes for pints and 1 hour and 30 minutes for quarts at 10 pound pressure in your Steam Pressure Canner.
Spareribs
Crack the ribs as evenly as possible.
Cook until about half done.
Add ½ Tsp of salt to your paint jars or 1 Tsp of salt to your quart jars if you desire it.
Pack the hot ribs into the hot jars leaving one inch of head space.
Ladle Hot Barbecue Sauce over ribs leaving one inch head space.
Remove air bubbles using your slotted spoon or Bubble “Freer” Spatula.
Add Caps and process for 1 hour and 15 minutes for pints and 1 hour and 30 minutes for quarts at 10 pound pressure in your Steam Pressure Canner.
Steaks and Chops
This recipe on how to can meat works for Beef, Lamb, Mutton, Pork, Veal or Venison.
Raw Pack – Cut the meat into 1 inch slices and remove all large bones.
Add ½ Tsp salt to pint jars or 1 Tsp salt to the quart jars if you want the extra salt.
Pack the meat into the hot jars leaving 1 inch head space.
Ladle hot broth over meat leaving 1 inch head space.
Remove air bubbles using your slotted spoon or Bubble “Freer” Spatula.
Add Caps and process for 1 hour and 15 minutes for pints and 1 hour and 30 minutes for quarts at 10 pound pressure in your Steam Pressure Canner.
Hot Pack – Cut the meat into 1 inch slices and remove all large bones.
Brown meat fast in a small amount of fat.
Add ½ Tsp salt to pint jars or 1 Tsp salt to the quart jars if you want the extra salt.
Pack the meat into the hot jars leaving 1 inch head space.
Ladle hot broth over meat leaving 1 inch head space.
Remove air bubbles using your slotted spoon or Bubble “Freer” Spatula.
Stew Meat
You can use beef or any other meats suitable for stewing.
Cut meat into 1 ½” to 2” cubes.
Remove the fat and any gristle.
Simmer in water and cover until hot throughout.
Add ½ Tsp salt to pint jars or 1 Tsp salt to the quart jars if you want the extra salt.
Pack the meat into the hot jars leaving 1 inch head space.
Ladle hot cooking liquid over meat leaving 1 inch head space.
Remove air bubbles using your slotted spoon or
Add Caps and process for 1 hour and 15 minutes for pints and 1 hour and 30 minutes for quarts at 10 pound pressure in your Pressure Canner.
Chicken, Turkey, Duck, Goose and Game Birds
Raw Pack
Separate the birds at the joints. Bone do not have to be removes unless desired.
Pack meat into hot jars leaving 1 inch head space.
Ladle hot water or broth over the meat leaving 1 inch head space.
Remove the air bubbles with your bubble remover.
Add you caps.
For meats without bones, process 1 hour and15 minutes for pints and 1 hour and 30 minutes for quarts.
For meats with the bone left in, process 1 hour and 5 minutes for pints and 1 hour and 15 minutes for quarts at 10 pound pressure in your Pressure Canner.
Hot Pack
Bake, steam or boil meat until approx. 2/3 done.
Separate the birds at the joints. Bone does not have to be removes unless desired.
Pack meat into hot jars leaving 1 inch head space.
Ladle hot water or broth over the meat leaving 1 inch head space.
Remove the air bubbles with your bubble remover.
Add you caps.
For meats without bones, process 1 hour and15 minutes for pints and 1 hour and 30 minutes for quarts at 10 pound pressure in your Pressure Canner.
For meats with the bone left in, process 1 hour and 5 minutes for pints and 1 hour and 15 minutes for quarts at 10 pound pressure in your Pressure Canner.
Wild Meat, Rabbit and Squirrel
Prepare a brine by using 1 Tbsp salt per quart of water and soak all wild meat 1 hour before using.
Raw Pack
Separate the squirrel or rabbit at the joints. Bone do not have to be removes unless desired.
Pack meat into hot jars leaving 1 inch head space.
Ladle hot water or broth over the meat leaving 1 inch head space.
Remove the air bubbles with your bubble remover.
Add you caps.
For meats without bones, process 1 hour and15 minutes for pints and 1 hour and 30 minutes for quarts.
For meats with the bone left in, process 1 hour and 5 minutes for pints and 1 hour and 15 minutes for quarts at 10 pound pressure in your Pressure Canner.
Hot Pack
Bake, steam or boil meat until approx. 2/3 done.
Separate the meat at the joints. Bone does not have to be removes unless desired.
Pack meat into hot jars leaving 1 inch head space.
Ladle hot water or broth over the meat leaving 1 inch head space.
Remove the air bubbles with your bubble remover.
Add you caps.
For meats without bones, process 1 hour and15 minutes for pints and 1 hour and 30 minutes for quarts at 10 pound pressure in your Pressure Canner.
For meats with the bone left in, process 1 hour and 5 minutes for pints and 1 hour and 15 minutes for quarts at 10 pound pressure in your Pressure Canner.
How to Can Sea Foods
How to Can Crab Meat
The Crabs need to be kept alive, fresh and moist until ready to can.
Wash thoroughly through several changes of cold water.
Combine 2 Tbsp salt and ¼ cup lemon juice and one gallon boiling water in a large saucepot.
Add Crabs and Boil 20 minutes.
Drain water from cooked Crabs.
Cool in pan of cold water.
Drain and remove back shells from crabs.
Remove the meat from the body and claws.
Make a brine of 2 Tbsp Salt, 2 Cups bottled lemon juice or 4 cups vinegar and one gallon of cold water. Add the crab meat to this brine.
Soak in brine for 2 minutes then drain,
Squeeze excess water from the meat.
Can in half pints and pints only.
Pack 6 oz of crab meat in hot half pint jars or 12 oz into hot pint jars, leaving 1 inch of head space.
Add 2 Tbsp bottled lemon juice to each half pint or 4 Tbsp to each pint.
Ladle hot water over the meat leaving one inch head space .
Remove sir bubbles with the bubble remover found in the Equipment for Ball Canning Recipe.
Add caps and process half pints and pints for 1 hour and 20 minutes at 10 pounds pressure in your steam pressure canner.
How to can Fish
This recipe on how to can meat includes all varieties of fish including salmon and shad. For tuna, see “How to can tuna” in this same article.
Clean the fish within two hours of being caught if possible.
Keep chilled until you are ready to can.
Make a brine by dissolving 1 cup of salt in 1 gallon of water.
Cut into jar length pieces to fit jars.
Soak fish in the brine for one hour.
Allow to drain for 10 minutes.
Process in half pints and pints only,
Pack into hot jars with skin to the outside of jar leaving one inch head space.
Add caps and process half pints or pints for 1 hour and 40 minutes at 10 pounds of pressure using your steam pressure canner.
How to can Oysters
Like Crabs, these need kept alive and chilled until ready to can.
Wash these well and bake at 400 degrees F for 5 – 7 minutes.
Place in ice water quickly and cool!
Drain and remove the meat from the shells.
Prepare a brine of salt water using ½ cup sale and one gallon water and wash meat in this.
Drain well.
Process in half pints or pints only!
Pack the oysters into hot jars leaving 1 inch head space.
Ladle hot water over oysters leaving 1 inch head space.
Remove bubbles with bubble remover.
Add lids and process 1 hour and 15 minutes for either size jar at 10 pounds pressure in your steam pressure canner.
How to can Shrimp
Remove the heads as soon as they are caught.
Wash and drain.
Chill until ready to can.
Prepare a brine of 1 cup salt 1 cup vinegar and 1 gallon water.
Bring brine to a boil in a large sauce pot.
Boil shrimp in brine for 10 minutes.
Transfer to cold water.
Drain, peel and remove sand vein.
Rinse in cold water.
Prepare canning brine using 1 – 3 Tbsp salt and 1 gallon of water.
Bring the brine to a boil in a large sauce pot.
Process in half pints or pints only!
Pack shrimp into hot jars leaving 1 inch head space.
Ladle brine over shrimp leaving 1 inch head space.
Remove air bubbles with bubble remover or slotted spoon.
Add caps and process either size for 45 minutes at 10 pound pressure in your steam pressure canner.
How to can Tuna
Raw Pack
Filet raw tuna and remove skin.
Lightly scrape with knife to remove blood vessels and discolored flesh.
Cut tuna into quarters; remove all bones and throw out dark flesh.
Cut the quarters crosswise into jar length pieces.
Process in half pints or pints only!
Pack tuna into hot jars leaving 1 inch head space.
Add ½ Tsp salt to each half pint and 1 Tsp salt to each pint.
Ladle hot water over tuna leaving 1 inch head space.
Remove air bubbles using the bubble remover or a slotted spoon.
Add caps and process either size jar for 1 hour and 40 minutes at 10 pound pressure in your Steam Pressure Canner.
Hot Pack
Place the tuna in a large baking pan and put in oven.
Bake at 350 degrees for 1 hour or until done.
Check the internal temperature of the tuna, it must be between 165 – 175 degrees.
Refrigerate overnight.
Remove skin and lightly scrape with knife to remove blood vessels and discolored flesh.
Cut tuna into quarters; remove all bones and throw out dark flesh.
Cut the quarters crosswise into jar length pieces.
Process in half pints or pints only!
Pack tuna into hot jars leaving 1 inch head space.
Add ½ Tsp salt and 1 Tbsp Vegetable oil or water to each half pint and 1 Tsp salt to each pint.
Ladle hot water over tuna leaving 1 inch head space.
Remove air bubbles using the bubble remover or a slotted spoon.
Add caps and process either size jar for 1 hour and 40 minutes at 10 pound pressure in your Steam Pressure Canner.
Note
Crystals of Magnesium Ammonia Phosphate may form in home canned tuna. There is really no way to prevent this and it should dissolve when heated up. If it does not all dissolve it will not harm you if eaten.
Thank you for stopping by and reading our article on How To Can Meat!
Be sure to go over and check out our other recipes on how to can other products by clicking ”HERE” .
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