Pressure Canning Meat: How to Safely Can Meat at Home Jenny Graham, October 8, 2025October 8, 2025 Pressure canning meat at home might sound intimidating at first, but with the right tools and a complete guide like this one, you’ll be safely preserving hearty, ready-to-eat meat in no time. Pressure Canning Meat at Home Whether you’re using wild game, fresh meats, or store-bought ground beef, canning offers long-term food storage without relying on electricity. This is perfect for power outages, off-grid living, or even just saving on freezer space. Why You Should Try Pressure Canning Meat Pressure canning meat isn’t just for your grandma’s pantry anymore. It allows you to store shelf-stable protein for months, all without a freezer. That means no more worrying about meat thawing during a storm or running out of space for that next bulk buy. Canned meats, especially wild meats like venison, mellow and tenderize beautifully during the canning process. The result is a finished product that’s ready to use in stews, soups, tacos, or quick meals right from your pantry shelf. Safety First: Why You Need a Pressure Canner Let’s clear up an important detail about canning meat, you cannot safely can meat using water bath canning. Unlike high-acid foods such as pectin-added jams or tomatoes, meats are considered to be low-acid foods. That means that meat or meat products must be processed at high temperatures to kill Clostridium botulinum. That’s the bacteria that causes food poisoning from botulism. But please, do not let that scare you away from pressure canning meat. It has been safely done since the early 1900s. For Safety, Don’t Shortcut the Process A pressure canner, not a pressure cooker, is the only safe tool for canning meat because it reaches the necessary 240°F (116°C) under high pressure. Never try to “shortcut” the process with a boiling water bath or microwave oven, they simply don’t get hot enough. Shopping for a Pressure Canner When shopping for a canner, choose a gauge canner with a dial gauge or a pressure canner with a weighted regulator. Always follow your manufacturer’s instructions carefully. Before you start, have your gauge checked for accuracy. Many local extension offices offer free gauge testing. Raw Pack vs. Hot Pack: Which Method is Best for Pressure Canning Meat? There are two main ways to prepare meat for canning: the raw pack method and the hot pack method. Raw Pack Method The raw pack method is by far the easiest method and my favorite. It involves placing raw meat directly into hot jars without precooking. This method is simple and saves so much time if you have a lot of meat to process. It works well for meat that needs tenderizing like small roasts, canned venison, chicken, or red meat. You can start by trimming any excess fat from the meat, debone it, and cut it up into uniform one-inch cubes. Raw pack the meat into clean mason jars, leaving one-inch of headspace. With the raw pack method, there’s no need to add any brine water or broth to the jars. As your jars process in the pressure canner, the meat will produce all the juices you need. The finished product will be amazingly tender meat in its own rich broth. Hot Pack Method The hot pack method requires lightly browning or precooking the meat first. You can brown it in a pan or simmer it in hot water or even in a tomato-based sauce. You’ll then pack the hot meat into hot, clean jars and top it with boiling broth or tomato juice. Fill your jars leaving one inch of head space, remove air bubbles, clean the rims of your jars, and put your lids on finger tight only. The hot pack method reduces shrinkage during processing. It also gives an end result that often looks better with meat that is browned. It’s a little extra work having to pre-cook meat and use hot jars. However, some folks prefer it to using the raw pack method. In my kitchen, I prefer the quick and easy raw pack method. Preparing Meat for the Canning Process Start with fresh meat in good condition, obviously, never use spoiled or questionable cuts. Again, you’ll want to trim away animal fat and remove large bones, which can affect texture and sealing. You’ll want to completely thaw frozen state meats in the refrigerator before canning. Avoid quick thawing your meat in hot water or a microwave oven, which can partially cook the meat unevenly. Cut your meat into uniform chunks, about 1 to 1½ inches for cubed meat. From here you can go ahead and raw pack it or brown it for the hot pack method. If you are canning ground meat, you’ll need to brown it lightly, drain the excess fat, and keep it crumbly for even heating. If you prefer, you can season it lightly with a teaspoon of salt, cayenne pepper, or a touch of herbs. This is a great way to have taco meat ready to go for a quick meal! Packing the Canning Jars Whether you’re using a pint jar or quart jars, start by washing them in hot water and keep them warm until use. You want to avoid shocking hot jars with cold water, which can cause cracking. Fill your jars with your prepared meat and desired canning liquid amount, whether it’s broth, tomato juice, brine water or no liquid for the raw pack method. Remove any air bubbles with a non-metallic utensil, then wipe the rim of the jar clean to ensure a proper seal. I like to use vinegar on a kitchen cloth for this. It cuts through any grease that may have ended up on the rim of your jars. Put your lids and bands on, finger-tight only, and you are ready to process. How to Process Meat in the Pressure Canner Now the fun part, getting that pressure canner going! These instructions are for a weighted pressure canner, since that is what I use. Add about a quart of water (check your canner manual) to the bottom of your canner. Some models require slightly more. Load the filled jars, using a rack if your canner requires one. Always fill the canner completely with jars. If you don’t have enough filled jars just add a jar of plain water. Secure the lid and heat until exhaust steam flows steadily from the vent. Allow it to vent for 10 minutes, this removes trapped air, ensuring even pressure and temperature. Close the vent and bring the canner up to the required pounds pressure for your altitude. Start your processing time once the correct pressure is reached. When the time is up, turn off the heat and allow pressure to drop naturally. Don’t rush it. Forcing the pressure down can lead to broken jars or siphoned liquid. Once the gauge reads zero, or your weighted canner has cooled, wait about 10 minutes before opening. Often times, I can in the evening and let it sit unopened overnight. Use a jar lifter and lid lifter to handle everything safely. How Many Pounds of Pressure for Canning Meat? The standard pressure for canning meat is 10 PSI at sea level, increasing as your altitude rises. You can visit this link to learn how many pounds of pressure you will need for canning meat. How Long Should the Jars Process For? The size jar you use will determine how long you process your jars. For most meats like beef, pork, venison, or poultry, the time will be the same. Process in pints for 75 minutes and in quarts for 90 minutes. Cooling Pressure Canned Meat Use your jar lifter to carefully remove jars, placing them on a towel at room temperature away from drafts. Let them cool for 12–24 hours without disturbing them. You might hear a satisfying “ping” as each jar seals. It’s one of the best sounds in home food preservation! After cooling, check the seals by pressing on the center of each lid. If it doesn’t flex, you’ve got a proper seal. Remove the rings, wipe jars clean, and label each with the date and type of meat. Storing Pressure Canned Meat Store in a cool, dark place. Properly sealed canned meat will last up to a year (often longer) on the pantry shelf. Removing the rings will help you identify if a jar goes bad. The lids can easily pop open, without the bands on, if they are spoiling. If a jar ever loses its seal or looks questionable, discard it immediately. It’s not worth the risk of food poisoning. Troubleshooting Tips for Pressure Canning Meat Even experienced canners have the occasional hiccup. Here are a few fixes to common problems that I have learned: Siphoning: If liquid seeps out during processing, don’t panic. The jar may still seal fine. Prevent this by avoiding rapid cooling or overfilling. Cloudy Liquid: Usually from excess fat or minerals in hard water. It’s safe to eat, just less pretty. Floating Meat: Happens with the raw pack method, meat shrinks during processing. Next time, try hot pack for a more uniform look. Unsealed Lids: Sometimes debris on the rim of the jar prevents sealing. Always clean thoroughly before applying lids. Vinegar seems to work best. Creative Ways to Use Pressure Canned Meat Now that your pantry shelves are full with ready to use goodness, here’s where the fun begins! Canned Venison: Perfect for tacos, stews, or chili. The long canning time tenderizes it beautifully. It literally shreds right out of the jar. Ground Beef: Ideal for last-minute spaghetti sauce, shepherd’s pie, or Taco Tuesday. Small Roasts: Shred and serve with mashed potates and gravy or add barbecue sauce for pulled pork sandwhiches. Wild Game: Pair with rice, tomato juice, and carrots for a hearty one-pot meal. Chicken: Shred it up for homemade chicken salad or in a quick chicken alfredo. Because canned meat is already cooked, it’s perfect when you don’t have much time. It also comes in handy when you need a meal during a power outage without firing up the stove. Resources for First-Time Canning If this is your first time canning, there are some incredible resources available to refer to along the way: National Center for Home Food Preservation – Offers detailed charts and principles of home canning. University of Georgia Extension Publications – Provides research work and tested recipes. Clemson Extension – A great resource for southern canners. Local Extension Offices – Many have volunteer programs, offer phone calls, or even an in person pressure canning class. And don’t forget, these same sources also cover pectin-added jams, sugar substitutes, and other aspects of home food preservation. You can master more than just meat! You can even learn to make bone broth. Common Questions About Pressure Canning Meat How do I know if my canner is working correctly? Check your dial gauge annually. Contact your local extension office for help. They’re trained through the cooperative extension system to ensure your equipment is safe and accurate. Can I can meat and vegetables together? You can, but always process using the longest processing time and highest pressure required for any ingredient in the jar. What about using a pressure cooker? A pressure cooker is not a substitute for a pressure canner. It is designed to be used without canning jars. Cookers are for quick meals, not long processing times. They may not maintain the precise pressure required for safe canning. Do I need to adjust for altitude? Yes! The higher you are above sea level, the greater the pressure needed. Consult university extension publications for exact adjustments in pounds pressure. Why Pressure Canning Meat Is Worth It Pressure canning meat might seem like a big project the first time around, but once you get comfortable, it’s one of the most satisfying skills a homesteader can learn. There’s something deeply rewarding about seeing rows of jars filled with canned meat, knowing your family’s meals are secure. No matter what kind of meat you are preserving, you’ll appreciate the flavor, texture, and convenience that comes from pressure canning meat. So dust off that pressure canner, gather your clean jars, and get ready to fill your shelves with hearty, shelf-stable meals that are always ready when you are. That’s true self-reliance, one jar at a time. Happy Homesteading & Pressure Canning, Jenny @ The GrahamStead Family Farm Jenny and her family have been homesteading for over 20 years. They are currently farming on their 10-acre Florida farm, which they built from the ground up 10 years ago, growing 100% of their meat and some of their vegetables. From their small herd of Aberdeen Angus cattle, pastured poultry, sheep, and seasonal pigs, they are able to raise enough meat for the family while selling extra to the community. They are dedicated to sustainable practices like making compost, seed saving, and processing much of their garden and animal harvests at home. You can find Jenny wandering through her garden, making herbal tinctures, making bone broth, and one of Jenny’s favorite hobbies, tanning all types of hides! Sources: https://www.nal.usda.gov/exhibits/ipd/canning/timeline-table#:~:text=Boys’%20and%20Girls’%204%2D,Clostridium%20botulinum. https://extension.sdstate.edu/canned-meat https://nchfp.uga.edu Homestead Kitchen Homesteading