Quick Answer
Meats that are suitable for pressure canning at home include beef, pork, lamb, and poultry. Chicken and turkey are popular choices due to their relatively low fat content, which makes them easier to can safely. Cuts of meat with a higher fat content, like lamb shanks or pork belly, require more careful attention to prevent spoilage.
Choosing the Right Cuts of Meat
When selecting meat for pressure canning, it’s essential to choose cuts that are dense and lean. Avoid fatty cuts like ribeyes or brisket, as they can be difficult to can safely. Opt for leaner cuts like top round, sirloin, or boneless pork shoulder. These cuts will yield the best results when pressure canned.
Safe Pressure Canning Techniques
To ensure safe pressure canning, it’s crucial to follow established guidelines. For high-acid meats like chicken and pork, a pressure canner should be set to 10 pounds of pressure at 0-2,000 feet elevation. At higher elevations, adjust the pressure accordingly to prevent spoilage. Always follow the manufacturer’s instructions for your specific pressure canner.
Canning Large Cuts of Meat
When canning large cuts of meat like beef or lamb, it’s often necessary to submerge them in a brine solution before canning. This helps to prevent spoilage and ensures even cooking. A basic brine solution consists of 1 cup of kosher salt and 1 gallon of water. Always follow tested recipes and guidelines for large cuts of meat to ensure safe and delicious results.
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