Canning Meat

[ptannjr]

Okay so we buy meat in bulk as much as we can and freeze it. Well freezers run on electric. when the power goes out it thaws. So i think it would be a good idea to start canning some eat to make sure we are more free. Who cans meat? How are you doing it?

[railbuggy]

Dark taratory,Let us know what you learn. Tuna in oil keeps longer than Tuna in water.

[BigAl]

I can alot of deer meat. I've eaten it up to 6 years old. Almost any meat can be canned; pork chops, cube, meatballs, burger, etc...including fish. There's tons of online info. I trim all fat, pack jars within about 1" of the top and cook in a pressure canner. store in a cool dark place.

I have seen vegetables/fruits close to 15-20 years old that still maintained the seal and looked "fresh", but I was too scared to try them...

[Bradrock]

When I lived up by Traverse City, I canned a LOT of salmon & venison. Just like BigAl says. Great stuff to cook with. Not real pretty in the jar.

[MUSIBIKE]

So long as it is safe to consume, just close your eyes and spoon it up.

Electric power is another deal. Need to replace two batteries on the solar array.

PLENTY of cooking wood out here! And, a few lighters.

[ptannjr]

When you can the meat BigAl, you just can it raw (raw pack) and then cook it for how long in the pressure cooker? When you are done, do you still need to cook the meat or is it cooked when canned?

[flopshot]

STRIPS, CUBES OR CHUNKS OF MEAT

Bear, beef, lamb, pork, veal, venison
Procedure: Choose quality chilled meat. Remove excess fat. Soak strong-flavored wild meats for one hour in brine water containing one tablespoon of salt per quart. Rinse. Remove large bones.

Hot pack -- Precook meat until rare by roasting, stewing or browning in a small amount of fat. Add one teaspoon of salt per quart to the jar, if desired. Fill jars with pieces and add boiling broth, meat drippings, water or tomato juice (especially with wild game), leaving 1-inch headspace.
Raw pack -- Add one teaspoon of salt per quart to the jar, if desired. Fill jars with raw meat pieces, leaving 1-inch headspace. Do not add liquid.

Canning Meat

[shotgunner]

Has anyone tried dehydrating meat then vacu-seal it in bags?
A lot of reasons to do it this way, easer to carry, it don't break when droped, don't need refrigeration, less weight you can pack more.

[ptannjr]

I have heard of it but not done it.

[JRIVEN00]

Has anyone tried dehydrating meat then vacu-seal it in bags?
A lot of reasons to do it this way, easer to carry, it don't break when droped, don't need refrigeration, less weight you can pack more.

I have used my dehydrator to make beef and venison jerky. Used it earlier in this month to make all I needed for a 2 day hike of Pine Mt, GA. Dehydrated spaghetti sauce, onions, tomatoes, pears, apples, peas, corn, you name it you can dry it. Great trail food.