How to can meat that has been frozen.

This posts gives solutions if you are canning cold meat from a refrigerator or freezer.

If you are just looking for step by step instructions on how to can meat (not dealing with freezer meat) check out this article here… Canning Meat.

So two questions:

• CAN you can meat from the freezer? -What do you do when you want to clean out your freezer space and get some of the meat in jars. Can you do that? Will it turn out all right? Is it safe?
• HOW do you can meat when it is cold? The meat is very cold, the canner and jars are suppose to be very hot. Will it break the jars? (not if you do it right)

The short answer: yes. You can take meat from the freezer and can it—but there are a few important steps to follow. Here’s the video I did on this topic. Continue reading for a fuller explanation.

Basically the answer is yes. You can take meat out of the freezer and can it. You’ll need to thaw completely.  Then just follow instructions for either a raw or hot pack depending on what you want to do with it. 

Let me clarify those terms.

• Hot pack means the meat is cooked before putting it in the jars. Canning Meat Hot Pack. 
• Raw (sometimes called cold pack) means the meat is raw before putting it in the jars. Canning Meat Raw Pack. 
• Note: If it is  ground meat you must use a hot pack . Canning Ground Meat.

All of the examples linked above go to articles about canning venison but the same step applies to beef or pork as well. Raw or hot pack chicken can be found here. Poultry should not be canned ground.

Hot Pack vs Raw Pack, when your meat is already cold.

I used to always raw pack meat, but now I usually do hot packs. Why? It’s simpler when meat comes straight from the freezer, and there’s less worry about cold meat meeting hot jars and canner.

If you really want to do a raw pack I’ve got some tips from my experiences below.

Dealing with very cold meat.

Sometimes your meat comes straight from the freezer—or even the refrigerator. You have hot jars in a hot canner and very cold meat. Thermal shock is a real concern, but it can be managed.

Step 1: Warm the meat slightly

• Place the meat in a pan with a little warm water.
• Let it sit while you get your jars, lids, and canner ready.
• The goal is not to cook the meat, just to bring it closer to room temperature (a little cooler is okay).

Step 2: Proceed with canning

• Once the meat has warmed slightly, place it in your hot jars.
• Add liquid if you’re hot packing.
• Seal and process according to your recipe.

This small warming step reduces thermal shock and helps prevent jar breakage.

Key Takeaways

• Meat from the freezer can be canned safely after thawing.
• Always thaw completely before raw or hot packing.
• Hot pack is easier in my opinion for previously frozen meat.
• Cold (raw) pack is fine if the meat is slightly warmed to reduce thermal shock.
• Ground meat must always be hot packed.

For specific step by step instructions, check out my full guide:

See all Canning Meat Recipes and Articles here.