Canning Meat

and meat products

If you are considering canning meat, remember these things.

Nearly any kind of meat can be canned. Be sure to trim away any gristle, bruised areas or excess fat.
Meat MUST be processed in a pressure canner. The processing times may seem long, but the investment of time now is so worth it in the end.
Meat can be preserved cooked in a broth.
If meat is raw packed, it will provide its own juice.

Your shelves are full of canning jars with ground or cubed elk.... what do you do with it? Make supper of course!

Click here for information on cooking with home canned wild meats.

Canning Venison, Beef, Pork, Elk.

Venison Ground Canning meat ground with or without seasonings. Packed in water, broth or tomato juice.

Venison - hot pack Canning meat cubed or strips - hot pack. This recipe also works with bear, beef, lamb port, veal, venison

Venison - raw pack Canning meat cubed or strips - raw pack, Super Simple! This recipe works with bear, beef, lamb, pork, veal, venison.

Canning Chicken

Chicken These canning chicken directions work for chicken, duck, goose, turkey or wild game birds. It is great for home made soup or casserole recipes.

Homemade Chicken Broth Real homemade chicken broth is so good for you. Use it as often as you can.

Homemade Chicken Soup Combine ingredients, simmer until the kitchen smells wonderful, serve with homemade bread, add a dose of Love!

Canning Fish

Fish Use this method for canning most fish... including canning salmon.

Smoked Fish Smoked fish will last but still needs to be preserved. Canning is a perfect solution.

Smoking Fish for Canning The smoking process is a bit different if you plan on canning your fish. Here are directions for smoking fish specifically for canning.

Canning meat Our Story

Canning Venison was on my mind for many years.... but I put it off. I canned vegetables, fruit and jam. I never considered the possibility of canning our meat as well. It just didn't occur to me.

It seemed as if it must be much harder than canning other produce. Why, did I feel this way? I don't really know. It is just the preconceived notion that I had.

Boy was I wrong. We are a family of active hunters, my husband and sons provide a freezer full of meat. This enables us to keep our grocery budget low. Whatever they bring home is cut up or ground. Before I started canning meat most of it went right into the freezer, and we often made jerky and sausage.

We process our own wild game from the field to the freezer or jar. Part of having tasty wild game is proper preparation of the meat.

If you need information on caring for your game Great Venison Cooking has some well done video tutorials on field dressing and quartering.

When we expanded our garden, I started really focusing on not taking up too much freezer space.

I did some research on canning meat and what I found surprised me. It seemed too easy. Could it really be that simple? I tried it, and guess what?? It is!!

We usually have a good supply of both venison (mule deer) and elk. Elk is our favorite by far so; I decided to start with canning venison. That way if it did not turn out well I did not use our favorites.

That first year I started with 14 quarts (that's 2 canner loads) of cubed venison.

My boys, including my husband, declared that they like the canned venison over frozen. I agree! It is much more tender, and it is MUCH more convenient.

I encourage you try it. When dinner time comes open a jar of meat and start preparing right away. No defrosting. Get a head start on your gourmet cooking or your old family favorites.
You might be as pleasantly surprised as I was.

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