Canning Meat

Canning meat is one of the most useful and most misunderstood skills in home food preservation. Unlike fruit or pickles, meat is low-acid, which means it should be processed in a pressure canner, not a water bath, to be safe. Done correctly, home-canned meat is incredibly convenient: shelf-stable, already cooked, and ready to add to a meal with almost no effort on a busy night. Below you’ll find our tested recipes and tips for canning meat safely at home.