Processing Cooked Meat

Boneless has a different processing time that bone in. Be sure and read carefully and get the correct time requirements.

With bone-  Process pints - 1 hour 5 minutes and Quarts 1 hour 15 minutes.
Boneless- Process pints- 1 hour 15 minutes and quarts 1 hour 30 minutes

Canning Beef is so easy. These directions will also work for canning meats such as Venison, Elk, Pork or Chicken. Any meat must always be processed in a pressure canner.

What you will need

• Pressure canner
• canning jars
• canning lids and rings
• jar lifter and canning funnel
• bowls
• large spoons
• sharp knife
• towels and dish cloths

Ingredients

• Beef (or other meat specified above)
• canning salt

Canning Procedure

Cut the beef, veal, lamb, mutton, pork, chevon, or venison into 1-inch slices, removing any large bones as you do so. Quickly brown the meat in a small amount of fat, and salt it to please yourself. Pack the freshly cooked slices into hot jars, cover the meat with steaming gravy (leaving an inch of headspace), and adjust the jar caps. Process pints for an hour and 15 minutes, and quarts for an hour and 30 minutes, both at 10 pounds of pressure.

Add canning salt if desired. I've seen it recommended that you add 2 tsp per quart. I tend to like to only lightly salt our meat. I only use 1 tsp per quart. Do not add liquid! This was the hardest part for me to get.

When you are canning venison, you really don't add liquid. The meat will produce its own juice.

Use the handle of a spoon or something to get out some of the large air bubbles.  You won't be able to get it all out.  But occasionally you'll notice a large gap.  Just poke something in the jar to release those spaces.  Fill jars leaving a one inch head space. 

Wipe the rims of your jars clean.  This is important.  You don't want any grease or meat particles left or it will interfere with the seal.  Just use a wet paper towel and wipe around each jar rim. 

Place the warmed lids and screw bands on finger tight.

Place jars in your preheated pressure canner. Do your best to make sure the jars are not touching each other. For my canner this is a tight fit so sometimes it takes a little maneuvering.

Follow pressure canning instructions using the processing times above.