The Best Canning Methods For Meat, Fish And Seafood For Your Survival Pantry

Meat, poultry and fish are low acid foods. They must be processed in a pressure canner to assure safety.

Of all the foods I can every year, the most useful is the wide variety of meats. While we aren’t huge meat eaters, these rows and rows of jars of all sizes form the base of many meals throughout the year. And in our hurry-scurry world, it’s so convenient to have this pre-cooked, tender, and oh-so-tasty meat right on the shelves, ready to quickly whip up a meal that tastes like I spent hours preparing it.

At any one time, you’ll find jars of venison, moose, and elk meat, chicken, turkey, beef, ground meat, pork, and fish on my shelves. Two of the best things is that this meat was cheap (hunted, home-raised, or on sale) and it’s so fast and easy to can. I am able to ready over a dozen meals’ worth of meat in less than an hour. This is about the same amount of time it takes to prep and cook raw meat, and I have so many extra, ready-to-heat meals on my shelves.

Sure, you can freeze meat, as most people today do. But when you need that meat, you must either take hours to defrost it or use a microwave. Your meat can get buried with other things so long that it can become freezer burned, which gives the meat a bad smell and taste. When your meat is canned, it is all lined up in order and you can choose big chunks, steaks, slices or dices at a glance.
Last of all, and perhaps most important is that in a power outage of a week or more, you will lose all of the meat in your freezer unless you can somehow either keep it cold or move it all to another freezer somewhere outside of the outage area. I lost a big freezer full during an outage. I did all the right things; I covered it with heavy quilts, didn’t open it much, etc. But after several days, I was about to lose food, so I began canning on my wood range. I did save a lot of the most important food, but still had buckets that had to be carried to the dogs and pigs. It was a sad time to see all that good food that we had worked so hard to raise and put up, get tossed away. I swore “never again” and began canning and dehydrating all my food instead of freezing it.

As a bonus, your own home-canned meat contains nothing but what you put in with it: meat, water, and possibly salt and spices. After all, who can feel good about eating something you can’t even pronounce? Then there are the “hidden” ingredients in that store-bought canned meat—hormones, antibiotics, genetically-altered feed, bacteria, and mystery ingredients from sloppily processed meat.

But, you’ve heard,


By: Amy S.
Title: The Best Canning Methods For Meat, Fish And Seafood For Your Survival Pantry
Sourced From:
Published Date: Wed, 01 Apr 2020 06:40:10 +0000

What do you think?

Written by Survivalist


Leave a Reply



Are You Prepared?

How To Maximize Duck Egg Production From Your Flock