Alternatives To Freezing Meat
Wouldn’t it be nice to be able to just walk over to the cupboard and grab a pint or quart jar of ground beef that’s already cooked and ready to add to your favorite recipes? Wouldn’t it be great to have more room in your freezer? there are alternatives to freezing meat. If you use a pressure canner you can safely store meat in canning jars for years.
Canning Beef Or Venison
Gather your canning supplies:
- Pressure canner
- Canning seals and rings
- Canning jars
- Jar lifter
- Canning funnel
- Canning Salt
- Cut away any bruised areas, gristle, and excess fat. Slice across the grain into strips about 1 inch thick.
- Place cubes in a large pan and brown.
- Add canning salt to your jars if desired. I use 1 tsp per quart. I have seen it recommended to use 2 tsp. Add according to your taste. canning venison
- Once your meat is heated through, fill into hot jars. Use a slotted spoon and leave the drippings in the pan. After you have the jars full pour any meat drippings over the meat in the jars.
- There may not be enough to cover all the jars. Evenly distribute the juice you have between the jars and then top them off with boiling water. Leave a 1 inch head space.
- Wipe the rims of your jars clean.
- Place the warmed lids and screw bands on finger tight.
- Place jars in your preheated pressure canner. Do your best to make sure the jars are not touching each other. This is sometimes a tight fit so it may take a little maneuvering.
Process Quarts 1 hour 30 minutes
Process Pints 1 hour 15 minutes
YOU MUST USE A PRESSURE CANNER!!!
DO NOT USE THE WATER BATH CANNING METHOD!!!
ALWAYS FOLLOW USDA GUIDELINES FOR SAFE CANNING!!!