Not gonna lie…
I was a bit leery of the whole canned meat thing when I first started homesteading.
I suspect it stems from my irrational fear of potted meat food product. Ever since I was a little kid, I have thought that sounded like the worst possible thing you could put into your mouth… (My apologies to any meat product fans out there)
Thankfully, canning meat at home is a whole different ballgame, and a skill you’ll definitely want to add to your homestead repertoire. Plus it’s really not any more difficult than canning veggies. Honest!
Why Canning Meat is a Skill You Need to Have:
1. It’s totally convenient. Grab a jar from your pantry, pop it open, and you have wonderfully tender meat all ready to add to your recipes
2. It saves on freezer space. We have two freezers out in our barn, but they are ALWAYS too full, no matter what I do. Anytime I can store food at room temperature, it’s a huge plus for me.
3. It’s a smart preparedness measure. Lest you be stuck eating dry cereal and crackers if your power goes out…
4. It tastes darn good. Really! Home canned meat is tender, juicy, and can be seasoned however you like.
A Super-Duper Very Important Warning
You must, must, must use a pressure canner if you plan on canning meat– no exceptions. Since meat is a low-acid food, a regular boiling-water canner will not be able to heat it at a high enough temp to make it safe for storage. I know pressure canners may seem intimidating at first, but they are actually simpler than you think. I have a full pressure canning tutorial here. It’ll walk you through the process, and teach you how to pressure can without blowing up your house (always a good thing).… [Continue Reading]