Home Canned Meats

[jimmycthemd]

Ok, I've gotten back up to speed on canning fruits, veggies, jams, etc. Time to tackle home canning meat. The process is pretty simple, just a question for those that can their own. Assuming the correct processes are followed, what's your experience as to how long the canned meat will last? Specifically, beef, chicken and ham/bacon.

[kappydell]

Home canned meat (under pressure, of course) will last as long as the seal does. Some say quality suffers after 5 years, but I've eaten 10-year old home canned meats, they were just fine. The only thing I noticed with hams, is that the cures ones often fade and the canning liquid (ham broth, for me) can turn very dark red. Supposed to be due to the cure chemicals. It still tastes just fine, just looks different.
I also find that for me, hot packing meats does make a nicer looking end product. Don't forget, fish may be canned as well (if you are a fisherman). It will come out with the texture of tuna fish, and is nice for casseroles, chowder, patties, etc. It also works particularly well with fish that have those tiny Y-bones (pickerel, ******, carp, etc) because the canning pressures dissolve them, so you can eat them with the fish and get a nice calcium boost.

[jimmycthemd]

Thanks, kappy. That's pretty much what I thought but wanted to check. I'm not going to do a whole bunch, but want some canned meat for when the power goes out, etc., and without all the additives. I'm going to a meat canning class next weekend and wanted some info from those that actually do it. I currently do veggies, fruits, etc....but wanted a good heads up on the meat. I know it's all about following procedures and cleanliness and, as such, ymmv. Most store-bought stuff only says it'll last a couple years (I know it'll probably last longer) and I can do it myself for much less.

[610Alpha]

Thanks, kappy. That's pretty much what I thought but wanted to check. I'm not going to do a whole bunch, but want some canned meat for when the power goes out, etc., and without all the additives. I'm going to a meat canning class next weekend and wanted some info from those that actually do it. I currently do veggies, fruits, etc....but wanted a good heads up on the meat. I know it's all about following procedures and cleanliness and, as such, ymmv. Most store-bought stuff only says it'll last a couple years (I know it'll probably last longer) and I can do it myself for much less.

Would love to hear an AAR from the class if you have the time.

[jimmycthemd]

Be glad to. The class is this coming Saturday and I'll do my best to take lots of notes :-)