Canning Chicken, Beef or Pork

Updated July 2012

Canning Meat & Beans

Canning for Pros Click Here


Equipment:
Raw Meat (Chicken, Pork, Beef, etc) or Dry Beans - Sorted & Rinsed (Great White Northern, Pinto, Black, Red, etc)
Soaked Beans – If you have old beans you want to soak first, see changes to instructions here.
Canner - Fill with appropriate amount of water (check chart), add cream of tartar (1 tsp), turn heat to medium  (don’t forget to place the rack in the canner)
Cream of Tartar - add 1 tsp cream of tartar to water to keep canner from getting mineral stains
Mason Jars - Check for chips or cracks, Wash jars in soapy water (even if new)
How many jars will I need?
Check canner or chart to see how many pints and/or quarts will fit in canner
Pints fit about 1 lb of meat; Quarts fit about 2 lbs of meat
Pints fit 2/3 cup beans; Quarts fit 1 1/3 cup beans
Canning Lids - Not older than a year, Wash in warm, soapy water, Lids are NOT reusable
Canning Rings - Clean and dry, Rings are reusable, Discard if too rusty or bent
Pan of Hot Water - Place lids in simmering water to keep them hot
Wet Clean Cloth - To wipe rims of jar after filling
Dry Dish Cloths - To set jars on while preparing and after removing from canner
Jar Lifter - To transfer hot jars (optional)
Jar Funnel - Keeps jar rim clean when filling (optional)

Additional Equipment for Canning Beans:

Boiling Water - To pour into jars of beans
Measuring Cup - For adding boiling water to beans
Butter Knife or Metal Spatula - to remove air pockets


Getting Started:
1. Prepare jars, lids, equipment listed above
2.(for MEAT) Cut raw meat (beef, pork, chicken, etc) into chunks (if canning chicken, wash first)
(for BEANS) Sort and wash dry beans
3.(for MEAT) Fill jars with meat chunks leaving a 1 inch headspace
Add ½ teaspoon salt to each pint jar (1 tsp for a quart jar) *exception: if the chicken has been injected with solution DON’T add salt at all! Check your package to see if it is “all natural” or if anything has been added.
(for BEANS) Add 2/3 cup dry un-soaked beans (sorted and rinsed) to pints and 1-1/3 cups to quarts
Add 1/2 teaspoon salt to pints (1 teaspoon to quarts)
Add boiling water to each jar, leaving 1” headspace
Use butter knife or metal spatula to remove air pockets
4. Wipe rims of jars with clean damp cloth
5. Remove lids from hot water and secure with rings – hand tighten only
6.Place jars on rack in canner (make sure correct amt of water is already in canner – check chart!) When canning anything that doesn’t require adding liquid to it (ie chicken, beef), add an extra 2-3 cups of water to your canner. (2 cups = 1 pint = ½ quart)
7.Position lid on canner. Turn burner heat to high.


On the Stove:
1. VENT: Wait for the steam to start coming out of vent hole and then time it for 10 minutes.
2. ADD WEIGHT: After the 10 minutes, place weight control on vent hole. Use 10# for altitude below 1000ft and 15# for altitude above 1000ft. (Gilbert = 1400ft)
3. JIGGLE: When weight control begins to jiggle (or dial gauge reaches correct pressure) set timer for 75 minutes for pints (60 min + 15 min). Processing time is longer for quarts (90 min). Check chart.
4. REDUCE HEAT: Reduce heat gradually (wait about 5 min between) until the “noise” is no longer continuous. Weight should make noise (jiggle) 1 to 4 times a minute. (Presto brand rocks continuously). You should reach a stable setting (around medium/medium low) on your cook top within the first 15 minutes. If jiggling stops altogether or dial goes less than correct pressure, you must start over processing time.
5. REMOVE FROM STOVE: Remove canner from heat when 75 minutes is up (75 for pints, 90 for quarts). Do NOT remove lid. Set timer for 30 minutes.
6. REMOVE LID: After 30 minutes, remove lid. This is when the pressure has dropped (cooling is part of the processing time). It takes approximately 30 to 45 minutes to cool. If the canner has a lock in handle, wait for it to release. If it doesn’t have a lock you can check by lifting the weight with a pointed tool and listen for the sound of pressurized air… if it makes NO noise the pressure has dropped and you can remove the weight and the lid. Remove lid away from you.
7. REMOVE JARS: Remove jars from canner while they are still hot and place on dry cloth and let sit in upright position, undisturbed for 12 hours. (Do not allow jars to cool to room temperature in the canner.) Check seals when cool. Refrigerate jars that don’t seal and use relatively soon.
8. WASH JARS: For the jars that did seal, remove rings and wash jar thoroughly in warm soapy water. Dry and label lids or jars before storing in pantry. Reuse RINGS many times until rusty or out of shape. LIDS cannot be reused for canning. Label EACH batch of jars differently so if something is wrong with the meat, you can dispose of the whole batch.