Can you can raw meat without cooking it first?

Understanding the Basics of Canning Raw Meat

Canning raw meat is a process that involves heat from the canning process to kill off bacteria and extend shelf life. This method is also known as “raw pack” or “high-acid pack” canning. To can raw meat safely, it’s essential to use a pressure canner, as boiling water bath canners are not sufficient for killing off bacteria in raw meat.

Choosing the Right Equipment and Supplies

When canning raw meat, you’ll need a pressure canner that meets the U.S. Department of Agriculture (USDA) guidelines. The USDA recommends using a canner that can reach 240°F (115°C) to ensure proper sterilization. You’ll also need jars, lids, and bands that are specifically designed for canning.

Safe Canning Techniques for Raw Meat

To can raw meat safely, follow these steps: Prepare your meat by trimming it to the correct size and washing it in cold water. Then, pack the raw meat into clean, hot jars, leaving the recommended 1-inch headspace. Next, add a brine solution or broth to cover the meat, making sure to leave the recommended headspace. Remove any air bubbles and then seal the jars with clean lids and bands. Process the jars in a pressure canner at 240°F (115°C) for the recommended time, which varies depending on the type and size of the meat, as well as the altitude of your location. Always refer to the USDA’s Complete Guide to Home Canning for specific guidelines and times.