Canning Meat ( Elk, Beef, Venison, Chicken etc.)

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Canning Elk ( Venison or Beef) Meat

Canning meat (Elk, Beef, venison, chicken any meat) is so easy. And it is so nice to have jars of meat on hand for those busy days plus it isn’t taking up freezer space.

Start by cutting your meat into one to two-inch cubes.

Put the meat into your jars. I would recommend you use wide mouth jars if possible since the meat cooks and it sticks to the bottom of the jars and the regular jars are really hard to clean ( unless you have small hands and can get into to clean).

Pack it in tightly. Leave a one-inch headspace.

You do not add any liquid to the meat. (You can add some broth if you want but not necessary )You can add a pinch of salt if desired.

Boil your rings and lids.

Wipe the jar rims and put on the lids and rings.

Add a couple of quarts of water to your canner then place the jars of meat. Let the steam blow out for ten minutes before you put the weight on. Then process for 90 minutes at the recommended pressure for your altitude. Pints can be done 75 minutes at the recommended pressure for your altitude.

Let the canner cool all the way down and then remove the jars onto a cloth and let sit 12 to 24 hours till cool check after 24 hours to make sure they are sealed if not put in them in the fridge and use immediately or reprocesses.

It is so nice to have jars of meat on hand already cooked and ready to use.

A little side note, If you don’t like the gamey taste of wild meat canning it takes the gamey taste away (Canned venison is the only way I can eat venison).

8 Replies to “Canning Meat ( Elk, Beef, Venison, Chicken etc.)”

  1. NRP

    Morning Rancher’s Wife.

    I can Beef, Fish, and Chicken just as you suggested. Well almost.
    I would suggest one leave at least 1 inch of Head Space below the lid.
    Also never use Regular Mouth jars, remember the meat will be cooked completely and become harder to get out of the Jar, use Wide Mouth only.
    I will say, the Canned Meat is really REALLY good. Try a taste test with home canned and some of that store bought ‘gunk’.

    1. Post author

      I think I will start sending you my post so you can proofread and add things I miss. I really do appreciate when you point out things I have missed forgotten or didn’t know since I really want to inform my readers as much as I can.
      Thanks a bunch. :)`

  2. Post author

    Thank you for reminding me about the wide mouth jars had to learn that one the hard way lol. I like home canned meat so much better than store bought. This weekend I tried cooked sausage patties which I haven’t done before will be opening a jar today to try them. Really trying to cut down on freezer space.
    Have a great day

  3. NRP

    Wanted to add the cost savings.
    I just got Skinless, Boneless chicken breast for $1.88 a pound.
    I priced “Swanson® Premium White Chunk Chicken Breast in Water Can 4.5 oz” at $1.59 a can aka $0.35 per oz.
    Priced “BUMBLE BEE® Premium Chunk Chicken Breast” for $2.38 5 oz can. Aka $0.48 per oz.
    Ok now as we all know Store Bought Chicken is 25% or more water. BUT we’ll let that go for now.
    So I’m buying chicken for $0.12 per oz. and reusing Jars forever. AND I’m getting food I know what it is in the can.

    So between 1/3 and 1/4 the cost add a little labor, it’s REALLY easy. And there you go.
    Might add that the home canned chicken will store a LOT longer that the store bought gunk….

    1. Post author

      Thanks for the breakdown. Ugh, don’t know why your comment didn’t publish right away. So irritating that WordPress does that and don’t feel too bad it does it to others also.

    1. Post author

      It makes the meat really tender, and it tastes about like a roast. It does take the gamey taste out of the deer, in fact, you can’t tell the difference in the beef and the deer or elk it all taste like beef roast.