Because so many people I know (and some I don't know yet) have great talents and ideas, I would like to invite others to share their expertise. Today's blog is one of those times. Diane G is an expert in all kinds of canning. For today's blog, she will share how to pressure can meats.
Pressure canning meats is very simple.
I know that to beginners, the idea of using a pressure canner is down right terrifying. Well, let me put your fears to rest. It is so easy you won’t remember why you were scared!
I have been preserving food since I was old enough to stand on a stool at my Grandmother’s sink and help wash and chop whatever she was canning that day. If this was work, I sure thought it was fun!
Now 60 yrs later I’m still canning and trying new things to can...It is one of my most enjoyable things to do!
So let’s get started.
The basic rules of canning are all about food safety.
#1. Be sure to sanitize your work surface before, during and after the raw meat has come in contact with it. I cannot stress this enough.
#2. Have all your canning equipment and supplies clean and ready and conveniently at hand.
#3. Try to limit any hazards and distractions during your canning time. This would include rugs that may be a trip hazard, pets that like to be under foot and of course our little two legged helpers.
I have found it helpful to keep a notebook of my canning days. I list what I canned, the recipe I followed and, of course, the size of jars and the length of cooking (processing) time. If for some reason I have questions about the product, (seal failure, off color or odd taste or even just need to remind myself “what the heck did I make), I have it to reference.
In pressure canning you need to know your elevation as this will determine how many pounds of pressure and what amount of time you will process your jars. For my elevation (under 1000’) I set my jiggler weight for 10 pounds. Since we are going to be canning meat the time will always be 75 minutes for pint jars and 90 minutes for quart size jars. There are many different brands of pressure canners on the market. I find the one I prefer only uses the weight. I don’t like to sit and watch a pressure gauge. If you have a dial gauge on your canner, I really encourage you to also use a weight.
You will find it so much less stressful just hearing the weight rattle 3-4 times per minute, thus knowing you are at the proper pressure.
You are now ready to start canning..
This class today is on raw pack meat canning. This can be boneless chicken, beef or pork. You can mix and match your jars in the canner as long as the sizes are the same - all pints or all quarts.
You will start by filling your room temp jars with your meat. I take my meat out of the fridge and let it come close to room temp before I jar it.
Mash the meat as tightly as you can get it into your jars. Leave 1/4 to 1/2 inch headspace. If you are following instructions from a canning book, it probably says to leave 1 inch headspace. You will see that once processed, the meat shrinks almost 2 inches of headspace. Once the meat is in the jar sprinkle 1/2 tsp of canning salt and maybe some dry bouillon to the jar. For this method you do not add any liquid. During the processing, the meat makes its own tasty juices.
Now you need to put the recommended amount of cool or room temp water into your canner. Most canners will take 2-3 quarts of water. Always check the manufacturers instructions for the correct amount.
You can add a splash of white vinegar to the canner if you want to prevent staining from hard water.
You will now wipe the rim of your jars with a towel you dip in either water or vinegar to make sure there is not any food or grease that would compromise a good tight seal. Put a new lid on each jar and add a ring that is put on hand tight.
Now some people just wash their lids in hot water and apply, but I am old school and bring mine to a simmer and keep warm until they go on the jars. Now put your jars carefully into the canner (don’t forget to have the rack in the bottom first), avoid bumping the jars against the sides of the canner or another jar.
Put the lid on your canner and turn the burner on to medium. After about 10 minutes, increase the heat setting to high. It will likely take a good 15-20 minutes for steam to start blowing. Once you see full steam venting, set your timer for 10 minutes. When the time is up put on the weight. Again, depending on your elevation you will set it at 10 or 15 pounds.
Whew, this is a lot to absorb but we are coming to the fun part!
Now it should only take about 5-10 minutes for the weight to start rocking, you will want to adjust your burner temp setting down until the weight rocks 3-4 times per minute. (Mine ends up on next to the lowest setting.) You do not want it to rock more than that or you run the risk of running your canner out of water. Once the weight is rocking, set your timer again for the proper amount of time per your jar size. That’s it!
Now sanitize your kitchen again and kick back and listen to that “jiggler” dance! You will hear a little steam hiss and thats ok. Its totally normal.
When your timer goes off, turn off the burner. I very carefully slide my canner to a cool spot on my stove but many people don’t. It is your choice. Now you can leave the kitchen and forget about the canner for at least 90 minutes. It will take that long for natural depressurization. At this point, use a towel and gently push on the weight to check if steam hisses when it’s moved. If you don’t see or hear any steam then carefully lift off the weight. Let the canner sit for an additional 10-15 minutes to let any remaining pressure escape. This is the time to put a towel on your counter and get out your jar lifter.
When the resting time is up, you can “slowly” open the canner making sure to lift the back side of the lid up first to keep the hot steam away from you.
Wait a few minutes before you lift out the hot jars. Setting them on the towel, do not tighten the rings or push on the lids as you can cause a false seal or compromise a lid that might have already sealed.
I cover my jars with another towel and wait for that wonderful “pinging” to start. Sometimes it happens right away and sometimes it takes up to an hour for all to ping. Also, you will see that the liquid in the jars will continue to bubble (boil) for a while. This is normal.
After your jars have sat undisturbed for 24 hours, you need to remove the rings and test the seals. If any did not seal, put it in the fridge and use within the week. Now wash your jars in soapy water and dry them before putting away on the shelf. Be sure to label and date your jars. I still have a shelf of ‘mystery jars’. It could be jam or …..??? Yep, it happens to us all!
Congratulations! You just canned meat that will be shelf stable for at least a year or longer.
I hope you found this “class” helpful and be sure to continue to follow Norma’s blog for many more self reliant tips and tricks!
*Just a side note - it may be just my nose but all my canned meats smell like tuna when I first open the jar. Other canners have mentioned the same so don’t be alarmed, I promise it’s won’t taste like tuna!
Thank you Diane......Great information!