- Raw meat, deboned and cut into 1-inch chunks or strips
- Meat Broth, enough to cover the meat
- 2 tablespoons olive oil
- 1 tablespoon kosher salt per quart jar or 1/2 tablespoon per pint jar
- Get your pressure-canning equipment ready and have your jars sterilized and ready.
- Trim away any fat from the meat and discard (or save for a different recipe).
- In a medium pot over high heat, bring the broth to a rolling boil.
- Meanwhile, warm the oil in a large skillet over medium-high heat. Add the meat chunks and cook for 8 to 10 minutes, or until they are almost done: Poultry should be about two- thirds done and red meat should still be rare in the center.
- Carefully put the hot meat chunks into hot, sterilized jars, add the recommended amount of salt per jar, and carefully ladle or pour the hot broth over the meat in each jar, leaving 1 1/4 inch of head space. Make sure all the meat is covered with broth. Gently tap the jars to remove air bubbles.
- Wipe the rim of each jar carefully with a clean towel to ensure a good seal, and care- fully place the lids and rims on.
- Follow your pressure- canning process and process at 10 pounds of pressure for 1 hour 15 minutes for pint jars or 1 hour 30 minutes for quart jars, adjusting for altitude.
More from Canning in The Modern Kitchen:
Recipe excerpted from Canning in The Modern Kitchen. Copyright @ 2018 by Jamie DeMent. Published by Rodale Books, an imprint of Crown Publishing Group, a division of Penguin Random House LLC.
Canning in The Modern Kitchen (Rodale Books, 2018) by Jamie DeMent offers recipes and tricks for preserving fresh ingredients and interesting creations. The book covers a variety of techniques including basic water bath canning and oven canning, and lays out the equipment needed for successful canning.
This recipe is a basic outline for canning deboned meat. It’s almost impossible to give exact sizes and yield, because each animal’s fat and moisture content vary drastically based on many different factors, so you have to adjust as you go. Be sure to have plenty of sterilized jars on hand. You can always rewash and reuse extra jars later if you prepared too many, but you cannot reheat the meat and start again if you prepared too few.