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Pressure Canning Meat or Vegetables
Pressure canning recipes vary a bit based on what you're preserving, but the general process is always the same.
👥 2 Servings⏱️ Prep & Cook: 2h⏳ Prep: 10 min🔥 Cook: 10 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
📝 Preparation Steps
1
Prepare Ingredients:
2
Meat: Trim fat and cut into appropriate sizes (bite-sized pieces or strips). Meat can be raw or cooked, except for ground meat, which should be browned before canning.
Meat (Beef, Poultry, Pork, etc.)
3
Vegetables: Wash, peel, and chop vegetables according to their canning requirements (some may require blanching or pre-cooking).
Fresh Vegetables (Carrots, Potatoes, Beans, Peas, etc.)
4
Broth/Stock: Prepare or use store-bought broth, stock, or water. You may season broth with herbs, salt, or spices if desired.
Broth (Stock, Water, or Juice)Salt (Optional, but recommended for flavor)
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Herbs and Spices: Add any optional spices or herbs, but do not thicken the mixture (e.g., cornstarch, flour) as it can interfere with heat penetration during the canning process.
Herbs and Spices (Optional)
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Fill Jars
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Raw Pack Method: Pack raw meat or vegetables into jars, leaving 1-inch headspace at the top. Pour boiling broth over the top of the jar contents, maintaining 1 inch headspace.
Meat (Beef, Poultry, Pork, etc.)Fresh Vegetables (Carrots, Potatoes, Beans, Peas, etc.)Broth (Stock, Water, or Juice)
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Hot Pack Method (cooking ingredients before canning), heat the ingredients first by bringing them to a simmer in a stockpot for ⏱️ 5 minutes, and then pack into jars, leaving 1-inch headspace.
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Gently tap the jars on the counter or use a plastic utensil to remove air bubbles. Wipe the rim of the jar clean to ensure a good seal.
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Place lids on jars and secure with metal rings (not too tight, just fingertip-tight).
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Process in Pressure Canner
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Set up pressure canner according to manufacturer’s instructions.
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Processing Times:
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For Pints: 60–⏱️ 100 minutes (depending on the type of food)
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For Quarts: 75–⏱️ 100 minutes (depending on the type of food)
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Pressure Settings: Adjust pressure based on your altitude (refer to the altitude adjustments below).
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Cooling and Storing
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Once the processing time is complete, turn off the heat and let the pressure canner cool down naturally.
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Do not force the pressure to drop (i.e., don’t open the valve or try to quick cool the canner). Wait for the pressure to return to zero.
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Carefully remove the jars and allow them to cool completely on a clean towel or cooling rack (do not touch lids to check seals until fully cooled).
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Check seals after 12–⏱️ 24 hours: If the lid is concave and doesn’t move when pressed in the center, the jar is sealed.
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Store sealed jars in a cool, dark place (ideally 50–70°F). Unsealed jars can be refrigerated and used within a few days.
Nutrition Facts
calories
328 kcal
fat Content
3 g
serving Size
1 serving
fiber Content
6 g
sugar Content
41 g
sodium Content
111 mg
protein Content
8 g
carbohydrate Content
68 g
saturated Fat Content
1 g
unsaturated Fat Content
2 g
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