Quick Answer
The type of meat affects how long to pressure can, with lean meats requiring shorter times and fatty meats requiring longer times. This is because lean meats are less prone to spoilage, while fatty meats increase the risk of spoilage due to their higher fat content. Generally, pressure canning time varies between 30-75 minutes.
Measuring Fat Content
To determine the correct canning time, it’s essential to measure the fat content of the meat. Fatty meats, such as beef or pork, have a higher fat content than lean meats like chicken or turkey. A simple way to measure fat content is by using a meat thermometer to take a reading of the internal temperature of the meat. For example, if you’re canning beef, you would aim for an internal temperature of 160°F (71°C) to ensure the meat is cooked through.
Pressure Canning Times
Once you’ve identified the fat content of your meat, you can refer to the recommended pressure canning times. For example:
- Chicken and turkey: 30-40 minutes at 10 pounds of pressure
- Lean beef: 40-50 minutes at 10 pounds of pressure
- Fatty beef: 55-75 minutes at 10 pounds of pressure
- Pork: 50-65 minutes at 10 pounds of pressure These times are based on guidelines from the USDA and should be followed strictly to ensure safe and effective canning.
Processing and Storage
After canning, it’s crucial to process and store the jars correctly to ensure they remain safe to eat. Always follow the recommended processing times, and make sure the jars are sealed properly to prevent spoilage. Store the jars in a cool, dark place, away from direct sunlight and heat sources. Check the jars regularly for signs of spoilage, such as swelling or rust, and discard any jars that show signs of damage or contamination.
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