If you have successfully canned vegetables or fruits and you own a PRESSURE CANNER, you can also can meat in canning jars. If you buy a lot of meat when it is on sale it can save you a lot of money.
For example: Commercially canned chicken in the little 5 oz can, on sale costs a minimum of $8/lb. But, if you were to buy boneless, skinless chicken breasts at $2/lb you can see how much you just saved. It is also a great, affordable way to store some protein in your food storage. And, you don't have to worry about a power outage ruining all of your meat.
Follow tested recipes that you will find in The Ball Blue Book of Preserving. Be sure to adjust the pressure gauge for your altitude. See the altitude chart in your canning book. If you are still a little nervous about canning meats for the first time, I have shared a video from Youtube that I watched. Renee aka Michigan Snow Pony, made this video and I feel that she is a good teacher and I liked her video and it was easy to follow. The video is for those of us who are visual learners and is meant to be a helpful guide. Follow USDA tested recipes and NEVER eat home canned foods if there is any sign of spoilage!
I highly recommend that for beginners, you buy some boneless-skinless chicken to make things easier. You can can it with salt, without salt or with some chicken boullion added to the water.
You may can meats after you have cooked it or you may raw pack it and then can it. It is suggested to remove as much fat from your meat as possible to improve not only your health but also the smell and appearance of the meat in your jars. No matter which method you choose, the meat will be completely cooked by the time you are done.
As with any canning, you should remove the jar rings and wash your jars in very hot, soapy water after they have sealed and cooled. They WILL be oily to the touch after they are done. Label and date each jar and store in a cool and dark place.
You can can chicken, other poultry, beef, pork, or venison.
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