Canned meat is quite expensive. The least expensive I know of is 10 oz canned chicken at Costco for $2.50. That turns out to be $4.00 a pound. Canned beef is almost $6 a pound.

I found Boneless Pork Sirloin at Macy’s for $1.99 per lb. Boneless Beef Roast at Reams for $2.59 per lb. and some Ground Beef for $1.79 per lb on Manager’s Special at Macey’s. So I have been canning meat today.

If you have a pressure canner, canning meat is very easy. Beef, pork and chicken can be cold packed. Cold packed is when you cut the raw meat into small pieces up to 1″ square. Season with salt and pepper. Put the cut meat into jars, (I like Ball or Kerr wide mouth pint jars) fill with water up to about 3/4 inch from the top. Wipe off the lip of the jar, put on a new lid and lightly finger tighten the band. Each pint jar will hold about 1lb of meat.

Place the jars in a pressure canner an process at 15lb for 75 minutes. (Check your pressure canner instructions).

Hamburger is Hot Packed, meaning you cook the ground beef 1st, then fill the jars.

The initial investment for a canner and bottles is expensive but saving $2-4 a lb on canned meat will pay for itself quickly. A dozen pint jars in around $9 and can be used over and over again just by buying replacement lids. I get my jars at Macey’s or at an FFA store.

A good pressure canner is more expensive. Here are my 2 favorites:

Presto 1781 23-Quart Aluminum Pressure Cooker/Canner

and All American 921 21-1/2-Quart Pressure Cooker/Canner

Both have great reviews. If you have the money, get the All American. It does not use gaskets and will last several lifetimes. The Presto will need a new gasket every few years but the price is hard to beat.


Ed Rogers

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