Canning Meat

Canning Meat: Learn how to can meat and have shelf-stable food for emergencies or quick meals. Beef, venison, chicken, pork, soup, stew, and more.

New to Canning Meat? Start Here
Meat, broth, and soup are always low acid, so they always need a pressure canner. There’s no water bath option here, no matter the recipe or how the meat is prepared.
If you’re new to pressure canning altogether, my Canning Meat, How Easy It Can Be overview is a good place to start.

Where to Start

Canning Venison: Cubed Raw Pack (beef too) works the same for beef if venison isn’t what you’re working with.
Canning Fish: Salmon, Blue, Mackerel, Trout –  a good option if seafood is what you’ve got on hand.
Canning Chicken – Chicken is probably the easiest place to start if you want to learn how to can meat.

What about some meals in jars? Perfect for a quick easy supper.

How to Can Chili – a hearty, appealing first project.
Canning Soup: Adapt Your Recipe – This is the process to use if you want to can your own soup recipe. Chicken, beef, vegetable and more.

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