Pressure Canning Meat or Vegetables
Pressure canning recipes vary a bit based on what you're preserving, but the general process is always the same.
Servings: 2 quarts
Equipment
- Pressure Canner I use an All American Model 930
Ingredients
- Meat Beef, Poultry, Pork, etc.
- Fresh Vegetables Carrots, Potatoes, Beans, Peas, etc.
- Broth Stock, Water, or Juice
- Herbs and Spices Optional
- Salt Optional, but recommended for flavor
Instructions
Prepare Ingredients:
- Meat: Trim fat and cut into appropriate sizes (bite-sized pieces or strips). Meat can be raw or cooked, except for ground meat, which should be browned before canning.
- Vegetables: Wash, peel, and chop vegetables according to their canning requirements (some may require blanching or pre-cooking).
- Broth/Stock: Prepare or use store-bought broth, stock, or water. You may season broth with herbs, salt, or spices if desired.
- Herbs and Spices: Add any optional spices or herbs, but do not thicken the mixture (e.g., cornstarch, flour) as it can interfere with heat penetration during the canning process.
Fill Jars
- Raw Pack Method: Pack raw meat or vegetables into jars, leaving 1-inch headspace at the top. Pour boiling broth over the top of the jar contents, maintaining 1 inch headspace.
- Hot Pack Method (cooking ingredients before canning), heat the ingredients first by bringing them to a simmer in a stockpot for 5 minutes, and then pack into jars, leaving 1-inch headspace.
- Gently tap the jars on the counter or use a plastic utensil to remove air bubbles. Wipe the rim of the jar clean to ensure a good seal.
- Place lids on jars and secure with metal rings (not too tight, just fingertip-tight).
Process in Pressure Canner
- Set up pressure canner according to manufacturer’s instructions.
- Processing Times:
- For Pints: 60–100 minutes (depending on the type of food)
- For Quarts: 75–100 minutes (depending on the type of food)
- Pressure Settings: Adjust pressure based on your altitude (refer to the altitude adjustments below).
Cooling and Storing
- Once the processing time is complete, turn off the heat and let the pressure canner cool down naturally.
- Do not force the pressure to drop (i.e., don’t open the valve or try to quick cool the canner). Wait for the pressure to return to zero.
- Carefully remove the jars and allow them to cool completely on a clean towel or cooling rack (do not touch lids to check seals until fully cooled).
- Check seals after 12–24 hours: If the lid is concave and doesn’t move when pressed in the center, the jar is sealed.
- Store sealed jars in a cool, dark place (ideally 50–70°F). Unsealed jars can be refrigerated and used within a few days.
Notes
By following this generic pressure canning method, you can safely preserve meats, vegetables, soups, and more for long-term storage. Always check seals before using and never consume food from jars with broken seals or signs of spoilage.
Canning times: Vary based on the recipe. Liquids like broth or stock are canned for 20 minutes, while recipes containing seafood are canned for 100 minutes. Most recipes fall in a range between these two, but you’ll need to consult the specific tested recipe for the food you’re pressure canning.
Batch Sizes: The minimum batch size for pressure canning is either 2 quarts or 4 pints. Do not process in smaller batches. The maximum batch size is determined by the capacity of your canner model.
Do not can: Dairy, pasta, rice, thickening agents (e.g., flour, cornstarch), or any ingredients not tested for canning.
Ensure ingredients are prepped: Some vegetables and meats require pre-cooking before canning. Follow guidelines for specific items.
Shelf Life: Properly sealed jars can be stored on the pantry shelf indefinitely. However, for best flavor and texture, consume within 12–18 months.
Reheating: Most home-canned foods can be eaten straight from the jar, but it's best to reheat them before serving. Simply bring to a simmer on the stove or microwave until heated through.
Altitude Adjustments:
For Dial Gauge Pressure Canners:- 0–2,000 feet: 11 lbs pressure
- 2,001–4,000 feet: 12 lbs pressure
- 4,001–6,000 feet: 13 lbs pressure
- 6,001–8,000 feet: 14 lbs pressure
- 0–1,000 feet: 10 lbs pressure
- Above 1,000 feet: 15 lbs pressure
Nutrition
Calories: 328kcal | Carbohydrates: 68g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 111mg | Potassium: 1154mg | Fiber: 6g | Sugar: 41g | Vitamin A: 1976IU | Vitamin C: 65mg | Calcium: 66mg | Iron: 6mg