Quick Answer
Canned meats from a store can be safe if they follow tested and verified canning practices, but home-raised meats may introduce unknown variables such as bacterial loads and handling practices. Home-raised meats require proper handling and canning techniques to ensure safety. With proper technique, home-raised canned meats can be safe.
Canning Store-Bought Meats Safely
Canned meats from a store can be safe if they adhere to tested canning practices. Look for products that have been processed in a USDA-inspected facility and follow established guidelines for acidity, pH levels, and sterilization. When consuming store-bought canned meats, follow proper food safety guidelines, such as storing them in a cool, dry place and checking expiration dates.
Canning Home-Raised Meats Safely
Proper handling and canning of home-raised meats are essential to ensure safety. When handling home-raised meats, it is crucial to follow proper food safety guidelines, such as handling and storing the meat in a clean and cold environment. The USDA recommends that home-canners use a pressure canner for low-acid foods like meats, poultry, and fish. Use a pressure canner at 10 pounds per square inch (PSI) at altitudes below 1,000 feet and 15 PSI at higher altitudes. Follow tested and verified canning procedures and guidelines from trusted resources like the USDA’s Complete Guide to Home Canning or the National Center for Home Food Preservation.
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