Pressure Canning Meat

Is it like ready to eat out of the can? Are you adding ingredients in it?

I have 5 big pressure canners. I do hundreds of quarts of veggies a year but the only time I've tried canning meat I didn't like it. I did some chili a while back that tasted funny when reheated.

I've been threatening to try a deer to see how it would turn out. How do you prepare your meat? I've thought about putting a beef bullion cube in each quart to see if that would add any flavor.

Have you ever tried pork or fish?

Awesome re: your set-up!

I had problems with an iron taste when using tomatoes/tomato sauce and hamburger meat. From my understanding, the acid in the tomatoes causes the off-tastes with the meat.

I just cut the meat (usually neck/shoulder/trim) into 1” cubes, place in jars and then fill with salted filtered water to the neck line. Comes out fork tender and anyone who I’ve fed it to raves about it.

The other option is to slow cook/pressure cook combination of meat/veggies/seasoning and then ladle that into the jars for canning…I still go 90 minutes even though it’s already cooked to ensure destruction of any microbes. Haven’t noticed any effect on taste.

The easy thing about canning venison is that it helps give tenderness to the low fat meat.

Hope that helps sir.

I like the suggestion of cooking down a broth to ladle over the meat.

Upload to Imgur. Copy link it provides. Hit link on the right side of your reply on here and paste that Imgur link. Are you posting from your phone or computer?

From my phone

Let me help you :

From your Imgur page, press your finger on an image and hold until it says copy, then go to your TD reply screen and press the img button to the right of your post and press your finger in the open box until it says paste and then submit

My wife has canned every deer I've brought home. She won't eat it otherwise. I cut up into cubes, she seasons and browns it, stuffs it into quart jars, adds a bullion cube, water, and not sure what else. Puts it into pressure canner and when it comes out it's ready to eat. Fork tender, eat it cold or warm it. When the boys were home they liked making stroganoff with it. Keeps well. Have never lost a jar.

She has always used the Ball Blue Book .... The Guide to Home Canning and Freezing. Has had it since 1983. Still has a $2.50 sticker on it. Amongst other things, it covers beef, veal, lamb, mutton, poultry, seafood (including shrimp, clams, and crab meat), rabbit and squirrel. I can only speak for the venison and beef though. Theses are the only meats we've canned.

Thank you for your troubles of posting.


I have never eaten canned meat and am skeptical but would like to try it. Looks better than I imagined.