Home-canning pulled pork starts by cooking pork butt or pork shoulder until it reaches 202°F. Shred the pork and mix it with dried seasonings or BBQ sauce. Ladle the pork mixture into hot canning...
Category: Meat & Fish
Canning meatballs begins by forming the meatballs. Mix ground beef with spices, shape them into 3-inch balls, and cook in a skillet until browned. Ladle meatballs into hot quart or pint jars, leaving...
When canning roast beef, pick lean meat and cut the beef roast into 1-inch cubes. Brown the meat pieces if hot packing or raw pack them into sterilized pints or quart jars with 1-inch headspace....
Chicken is a low-acid food that must be pressure canned for safety. Hot pack or raw pack chicken pieces into hot canning jars. Seal and process pints for 65-75 minutes and quarts for 90 minutes per...
Canning salmon begins by slicing the salmon into filets. Raw pack salmon tightly into hot, sterilized canning jars, maintaining 1-inch headspace. Process in a pressure canner at a PSI between 10 and...
When canning venison, trim and discard any excess fat, and cut the meat into small pieces. Cold pack the meat in sterilized canning jars with 1 teaspoon of salt per quart jar. Fill the jars with...