Canning Meat In Ball Jars

by Meme
(Florida)

Clean quart or pint size jars - leave covered in hot water, boil lids and caps.

You must use a pressure canner, not a pressure cooker.
Pressure cookers do not bring the temperature up high enough.

Canning chicken or turkey

Raw meat -remove the skin and any fatyou can leave the bone or debone the meat

Pack as much of the turkey or chicken into a clean jar. Use tap water luke warm, fill the jar so the water is about an inch from top of jar. Run a knife around the chicken or turkey parts. Put a lid and cover on the jar. The cover should be snug not tight.

Put the jars in pressure canner -do not let sides of the jars touch each other. After steam escapes from valve, cook for ninety minutes.

Let the pressure canner cool, them open canner. Remove jars and place upside down on the counter to cool. When they are cool you can remove the cap or twist to tighten.

Beef: A cheap cut of meat because canner will tenderize it. Raw meat cut it to fit into the jar, put as much of raw meat that you can fit into the jar. Leave one inch from lid -fill jar with lukewarm water -running knife around meat. Pressure canner sixty minutes.

Meat ball: Prepare the meat for meat balls -brown meatballs -place cooked meatballs into jars -Do Not Add any water or liquid. The meat will give off enough grease or liquid needed. Pressure canner sixty minutes.

Italian Sausage, Kielbasa: Put into clean jars -No liquid needed, pressure canner sixty minutes.