How to Pressure Can Cooked Meat
- 1). Remove any excess fat from your high-quality meat of choice. Also remove any large bones in the meat.
- 2). Soak gamy and strong-flavored meat in a brine for an hour. You can make a brine by adding 1 tbsp. of salt to 1 qt. of water.
- 3). Cook the meat until it is rare, then add 1 tsp. of salt per 1 qt. of meat.
- 4). Sanitize the jars and lids by putting them in your dishwasher and running the hottest cycle. If you don't have a dishwasher, boil them in water for 10 minutes.
- 5). Fill the jars carefully with the cooked meat, then fill up the jars with the broth you used to boil the meat, meat drippings, water or tomato juice. Leave about 1 inch at the top of the jar.
- 6). Put the rack plate on the bottom of the pressure canner and fill the pressure canner with 4 inches of water.
- 7). Put the pressure canner on your stove top and turn it to low heat. After a few minutes, you can carefully put your sealed jars into the pressure canner with canning tongs.
- 8). Turn the stove top burner to high. When the pressure canner has been steaming for 10 minutes, close all of the vents and apply the weight gauge.
- 9). Wait for the pressure to reach the appropriate amount of pounds depending on your elevation. For elevations under 2,000 feet, wait for the pressure to build to 11 lbs. For each additional 1,000 feet of elevation, you need to wait for the pressure to build an additional 1/2 lb.
- 10
Start a timer once the pressure has built to the appropriate amount of pounds. The amount of time that you will need to process the jars in the pressure canner depends on the type of meat; so always check your recipe carefully to process for the correct amount of time. If you don't have a recipe, process your jars for 75 minutes if they are pints and 90 minutes if they are quarts. - 11
Turn off the heat and wait until the pressure canner drops to 0 lbs. of pressure. To help the pressure drop, open the vents and remove the weight. - 12
Remove the jars from the pressure canner with canning tongs and let them cool. After they have cooled down, make sure that the button in the center of the jar lid is compressed. If it is not compressed, press it down with your finger. If it stays down, the jars are properly sealed. If the button does not stay down, discard the contents of the jar because it is not safe to store.
Source...