I have Been Canning Meat WITHOUT a Pressure Cooker for Over 20 Years
We are not responsible for any results obtained by following these guidelines…. although we have never had any experiences with food poisoning by using the cold packing method, each person needs to be responsible to do their own research on food temperatures, etc.
Some of my friends insist that you HAVE to use the pressure canner for meats, but I have never had a problem with canning food with a granite cooker, so I am convinced it works! =)
I have canned hundreds of jars of meat with the cold packing method and we have never gotten sick on a home canned jar of venison, chicken, sausage, bear meat, or any other meat I have canned.
Simple Process for Canning Meats
Cold Packing (or using a hot water bath as it also called ) has been used for centuries to preserve everything from meats and stews to fruits and veggies.
This method works regardless WHAT kind of meat your canning. I have used it for chicken, venison, homemade bologna, fish, stews, soups with meat in it and pork.
- #1 – Sanitize your jars. I prefer to use wide mouth jars for meats as it is easier to get the meat IN and OUT of the jar.
- #2 – Fill jars to within a half inch from the neck with meat.Do not add liquid. The juices from the meat will create it’s own liquid and broth and if you add liquid, there is the chance of losing a lot of it as the meat boils.
I have had jars spitting and sputtering in the canner as all that precious liquid boiled OUT of the jars! And btw, if you are needing a canner set like the one pictured at the right, just click on it!
- #3 – add salt. I like to add a bit of black pepper too, and it doesn’t hurt to add whatever seasonings you like, but for the most part, I stick with salt and pepper.
- #4 – boil lids. Even if the lids are new, boiling them in water for about 5 minutes will soften the rubber so they all seal. I RARELY have any jars that DON’T seal when I am canning anything, if I boil the lids first.
- #5- Place jars in granite canner and fill TO THE TOP of the jars ( I actually add an inch more with water.The canner will be very heavy once the jars are in it so place canner on the stove and add water with pitchers or something…
- #6 Once the water boils, set timer for 3 hours.IMPORTANT!
… If this is your first time using the cold pack canning method for canning meat, you will want to check on your canner every hour as with some canners the water tends to evaporate more quickly and if the water goes below the neck on the jar, add more BOILING water to refill.
And, Voila!… that is the oober simple steps to canning meat with cold packing method!