Can The Leftovers: How to Pressure Can Cooked Meat
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases at no extra cost to you. Click HERE to read my policies & disclaimers if you're interested. I will only link products I use and personally recommend. Thank you for your support, friends!
We had friends over last night and I planned on having pulled pork sandwiches piled high with coleslaw and smothered in spicy barbecue sauce. BUT. I forgot to sit the coleslaw out until after I ate my sandwich and had that feeling of…. I forgot something but I can’t quite remember what…. ding ding ding I FORGOT MY FAVORITE PART. Alas, I ate the coleslaw for breakfast without shame.
When I cook for a crowd, I COOK FOR A CROWD. And if I’m cooking one pork loin, I’m actually going to fill up that crack pot (yes, I said crack pot… that’s what I call my slow cooker) and get the most out of it. So I filled ‘er on up because I know that I love having cooked pulled pork on the shelves at a whim Now, for quick meals or to unexpectedly feed an army, I have jars of ready to go pork that tastes delicious and only one sink of dishes to do now. I also moved about 8 pounds of pork loin from our hog this year from frozen to shelf stable with very little extra effort since I was already cooking anyway. Gotta free up that freezer space!
“I don’t like home canned meat”
Many folks think they don’t like home canned meat, but I’m telling you, it’s just because you haven’t tried the right method. I was one of them. I thought canned pork loin was an abomination. But you know what I did? I used the raw pack method. And raw packed meat is AWFUL. It smells weird, has such a bad flavor, and the texture is almost mealy and strange. By taking the extra step to fully cook it first with seasoning and whatnot, I have found that the end product is leaps and bounds better and so flavorful as compared to the quick and much easier raw packing. It’s worth the extra work… and if I’m saying that, you should listen. Because if I can cut a corner, I’m going to cut it. But meat isn’t one of those that I’m cutting corners with. I will honor the animal the best I can and will make the most flavorful meat possible. So, if you think you hate canned meat, try again! And also check my reheating instructions at the bottom of this post because that’s also a make or break as well! If this is your first time canning, I would recommend setting aside a jars’ worth of raw meat and can the rest hot pack as I describe in the recipe card to compare. Because if you enjoy raw pack, by golly, there’s no reason to do all this work I’m giving you and run along with the quicker method.
What Meat Can I Can This Way?
Anything other than seafood; we’re talking red meats, wild game, all the animals. You could can your barn cat this way if you wanted to. Seafood requires longer processing times. But, any other meat that you can, go for it. I do recommend keeping the meat on the plainer-ish side, meaning season it good, but separate what you’re canning from the actual meal you’re making ,especially if adding things like dairy (cream cheese, sour cream) or thickeners. Some of those don’t can very well and can take on quite a strange texture after canning. I err on the side of plain so I’m not married to one flavor profile and can be flexible in how I use it. Also, be sure the herbs and seasonings you use can well. Some herbs, like sage, are kinda gross after being canned and sitting in jars. Don’t take me saying avoid additives like dairy or thickeners, because I’m a firm believer that you absolutely can do it and if you like it, go for it if you’re comfortable with rebel canning, but if you don’t know if it works or not, I always recommend a test jar to make sure the end flavor and texture is your thing so you don’t waste a bunch of food in the process. USDA recommendations be danged.
Some cuts that work well for slow cooking/braising and then canning afterward are small roasts, loin cuts, shoulder cuts, and more. Use any species you have too! Some strong-flavored wild meats actually taste better after being canned. On my homestead I can beef chuck roasts, pork loins, and goat shoulder roasts most frequently with this method But it would also work amazingly for whatever you have on hand that does best with slow and low cooking.
Pressure Canning versus Water Bath Canning
First, if you haven’t read my deep dive on commercial canning versus home canning and how it shaped our home canning times and methods, read it here. I dive deep into how commercial canning works which snowballed into all kinds of stuff and ended with debunking the myth that we HAVE TO pressure can all low-acid foods. That is a blatant share of misinformation and disregard to literal science.
I choose to pressure can most of my low acid foods just because it’s a bit faster and I’m okay with the flavor and texture. But, there are some things, and you’ve seen me do it, where I do choose the water bath or steam canning method as opposed to pressure canning due to the end product being better and/or it being a faster process. Just know, if you choose to use a water bath canner, you are relying on time and temperature to inactivate the botulinum toxin, which is our prime pathogen we’re aiming to neutralize in canning, both home and commercial. There is no greater danger of bacterial growth between the two methods as long as they’re done correctly. I also recommend you properly heat your food if water bath processing, meaning to a boil for 5 minutes (which isn’t hard because we do that anyway… who wants cold canned meat). As always, if you’re new to canning, I recommend doing some research on your end regarding canning technique and the how’s and why’s just to come to your own conclusion about canning and canning safety. I’m not here to influence you one way or the other, but to support you and your decision making for adequate preservation methods for you and to not be afraid of canning or the food you preserve!
What Size Jars Should I Use?
I say this depends on how you plan to use them and the size of your family. If I’m making pulled pork sandwiches with the pork loin I canned today, I want a pint jar. One pint makes 4 nice sandwiches for my little family and is also the perfect amount of make pulled pork mac and cheese. If you have a bigger family, I’d use quart jars. If you’re canning a lot, sometimes I recommend a variety of sizes just so you can learn what works best for you. I always err on the side of a bit small so I’m not stuck with a ton of meat if I don’t want it. It’s easier to open 2 jars than to use 1/3 of a bigger jar and then store it and have to use it soon. That’s my thing and what works for me!
Equipment You Might Want:
- slow cooker
- canning jars
- canning lids & screw bands
- pressure canner
- jar funnel
- jar lifter
Ingredients:
- meat of choice
- seasoning/herbs
Step 1: Cook the Meat
Start by thawing meat completely; however much you want to cook. We are doing hot pack, already cooked and falling off the bone meat for this recipe. See the above blog post for why I choose the hot pack method over packing jars with raw meat pieces and canning.
Trim excess fat from the meat.
I use a slow cooker and pack it full of thawed meat and cook on low with spices and herbs and a splash of stock until it is tender and falling apart. This takes about 6-8 hours, depending on how full your slow cooker is, if your cut is de-boned or has large bones, and if you’re starting from a frozen state or not. Bone-in meat takes a bit longer to cook through but is far more flavorful!
Step 2: Pack Jars
Pack hot meat into clean mason jars keeping below 1-inch headspace. Don’t worry about having hot jars; room temperature is fine. Be careful not to pack too tightly, as overpacked jars and cause siphoning, meaning the canning liquid sputters from the jar and reduces the canning liquid amount left behind in the jars. It’s not a huge deal, but can sometimes affect the sealing rate of your jars.
Add cooking liquid or boiling water to 1-inch headspace, remove any air bubbles, and add more liquid to maintain headspace.
Wipe jar rims and add a lid and secure with a screw band.
Step 3: Canning
Process pint jars in a pressure canning at your elevations recommended weight for 75 minutes (90 minutes for quarts).
Anything pint sized and smaller will be processed for 75 minutes. Any jar from quart down to pint should be processed for 90 minutes.
Once processing time is complete, allow pressure canner to completely depressurize before removing jars to a heat proof surface lined with a towel to cool undisturbed for 18-24 hours.
Step 4: Storing
Once cooled, remove bands, test seals, wash jars, label, and store in a cool dark place away from direct sunlight.
Any jars that did not seal may be reprocessed.
Shelf life is ’til you eat it. I aim to rotate canned goods out every 2 years, but they last far longer than that if needed. If the seal is good, it looks good, and smells good, I heat and eat!
Step 5: To Use
Dump jar contents into a sauce pan and heat through and serve. You can also drain the jar liquid and place the meat into your air fryer to heat through and the ends get crispy. Use the finished product as you would fully cooked fresh meat in any recipe! Sandwiches, pasta dishes, pot pie, shepherd’s pie, etc.
Notes:
This also works for ground meat, like ground beef. See my blog post here on that topic, but the canning times and techniques are the same!
You absolutely can process meat in a boiling water bath, but it is rebel canning. If you don’t know the times, I would recommend doing some research work before entering into rebel canning (unapproved process) territory so you understand the why. I choose to water bath meats like this for 3 hours at a full rolling boil if I’m not pressure canning, but there are differences in times between American and German/European processes.
Food preservation is so rewarding and can be delicious, you just have to learn what canned product you like best.
Happy canning!
Equipment
- slow cooker
- Canning jars
- Canning lids & screw bands
- jar lifter
Ingredients
- 6 pounds meat of choice
- seasoning/herbs
Instructions
- Start by thawing meat completely; however much you want to cook. We are doing hot pack, already cooked and falling off the bone meat for this recipe. See the above blog post for why I choose the hot pack method over packing jars with raw meat pieces and canning.
- Trim excess fat from the meat.
- I use a slow cooker and pack it full of thawed meat and cook on low with spices and herbs and a splash of stock until it is tender and falling apart. This takes about 6-8 hours, depending on how full your slow cooker is, if your cut is de-boned or has large bones, and if you’re starting from a frozen state or not. Bone-in meat takes a bit longer to cook through but is far more flavorful!
- Pack hot meat into clean mason jars keeping below 1-inch headspace. Don’t worry about having hot jars; room temperature is fine. Be careful not to pack too tightly, as overpacked jars and cause siphoning, meaning the canning liquid sputters from the jar and reduces the canning liquid amount left behind in the jars. It’s not a huge deal, but can sometimes affect the sealing rate of your jars.
- Add cooking liquid or boiling water to 1-inch headspace, remove any air bubbles, and add more liquid to maintain headspace.
- Wipe jar rims and add a lid and secure with a screw band.
- Process pint jars in a pressure canning at your elevations recommended weight for 75 minutes (90 minutes for quarts).
- Anything pint sized and smaller will be processed for 75 minutes. Any jar from quart down to pint should be processed for 90 minutes.
- Once processing time is complete, allow pressure canner to completely depressurize before removing jars to a heat proof surface lined with a towel to cool undisturbed for 18-24 hours.
- Once cooled, remove bands, test seals, wash jars, label, and store in a cool dark place away from direct sunlight.
- Any jars that did not seal may be reprocessed.
- Shelf life is ’til you eat it. I aim to rotate canned goods out every 2 years, but they last far longer than that if needed. If the seal is good, it looks good, and smells good, I heat and eat!
To Use:
- Dump jar contents into a sauce pan and heat through and serve. You can also drain the jar liquid and place the meat into your air fryer to heat through and the ends get crispy. Use the finished product as you would fully cooked fresh meat in any recipe! Sandwiches, pasta dishes, pot pie, shepherd’s pie, etc.
I am using your chicken teriyaki recipe. I wonder if I can use chicken from my crockpot falling off the bone in pint sized jars with your teriyaki sauce and water bath cabinet?
Sincerely, Brenda
PS
Is there a difference in texture or color when pressure canning pre-cooked meat, or water bath canning that same pint size jar for the three hours Recommended?
Hi Brenda! You could def use leftover cooked chicken… that’s what I would do! I have actually found water bath canned meat is better than pressure canned, but it’s the time for me. Watching a 3 hour pot boiling is painful!