Quick Answer
Meats with the best results when canned are typically those that are high in fat and low in connective tissue, such as beef brisket, pork shoulder, and chicken thighs. These types of meats are best suited for canning because they have a high fat content, which helps to keep them moist and flavorful during the canning process. Meat with a high connective tissue content, like pot roast, may become too soft or mushy when canned.
Choosing the Right Meat for Canning
When selecting meats for canning, it’s essential to choose cuts that are high in fat and have a low connective tissue content. This is because these types of meats are less likely to become too soft or mushy during the canning process. Beef brisket and pork shoulder are excellent choices for canning because they have a high fat content and are relatively inexpensive. Chicken thighs are another great option, especially if you’re looking for a leaner protein source.
Understanding the Canning Process
To can meat effectively, you’ll need to follow a pressure canning process to ensure that the meat is heated to a high enough temperature to kill off any bacteria and create a vacuum seal. The pressure canner should be set to 10 pounds of pressure at sea level, and the meat should be heated to a minimum internal temperature of 240°F (115°C) to ensure food safety. It’s also crucial to follow a tested recipe and to use a pressure canner specifically designed for canning.
Preparing Meats for Canning
Before canning, it’s essential to prepare the meats by trimming any excess fat and cutting them into uniform pieces. This will help to ensure even cooking and will prevent any meat from becoming too dense or tough during the canning process. It’s also crucial to season the meat with salt, pepper, and any other desired spices or herbs before canning to add flavor and enhance the overall eating experience.
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