How to Safely Can Meat For Long-Term Food Storage

Whether you have a surplus of beef from your own livestock, some wild venison meat from a recent hunt, or you found a great deal on some beef, pork or lamb from a local farm or even the grocery store, learning how to safely can meat at home is an easy way to preserve it for long-term food storage without taking up tons of freezer space.

Not to mention, the price of meat has skyrocketed recently. Between the increase in the cost of fertilizer, feed and fuel, ongoing supply chain issues and all-around inflation and higher food prices, meat is fast becoming a luxury for many households who simply can’t afford to pay the rising prices.

If you’re not already raising your own meat, this is another great reason to stock up while it’s still relatively affordable (because who knows how high prices will eventually go), and/or when you see a good deal.

You may even want to consider purchasing a side of beef from a local farmer at a better price than you’ll typically get from individual cuts at your local butcher or grocery store. It will cost more up front for a quarter, half or whole cow of course, but you will get enough meat to last for quite a long time. And if you learn how to can it, you’ll free up freezer space for other things, including the cuts that are better off frozen.

As a side note, I encourage you to purchase local, ethically-raised, grass-fed beef and pastured pork, etc. whenever possible. All meat is not created (or raised) equal. Industrial meat from animals raised in confinement in concentrated animal feed operations is not only much less environmentally friendly and sustainable, it’s much less healthy for you to eat due to the diet of the animals and the stress they endure. And of course it’s also horrible for the animals themselves. I always advocate for local, ethical, organic, and natural as possible, whether we’re talking meat or fruits and veggies.

That being said, I know not everyone has access to local farms and grass-fed beef, etc. So grocery store meats will work just fine. But whenever possible, always go for the highest quality fresh meat you can afford. 


What are the benefits of canning meat at home?

Aside from all of the benefits I just mentioned (ie. taking advantage of sales, stocking up while you can, etc.), canning meat offers several other advantages:

  • Long Shelf Life: Home canned meat can last up to two or three years on pantry shelves when canned and stored correctly.
  • Preparedness: Not only does canning meat free up freezer space for other things, it also means you’ll have a shelf-stable source of protein that requires no electricity and doesn’t even require additional cooking once canned. This makes home-canned meat a fantastic preparedness item to have on hand in case of an emergency or power outage.
  • Retains Nutritional Value: Unlike some preservation methods that compromise nutritional content, canning preserves the essential nutrients and flavours of the meat.
  • Convenience: Having home canned meat on hand makes for quick and easy meals on busy weeknights, or any time you don’t want to cook, forgot to take meat out of the freezer, or don’t want to wait a long time for a meal to be ready to eat.
  • Versatile: Canned meat can be used in all sorts of different recipes, from stews and soups to sandwiches, casseroles, tacos and quesadillas. I even mash my own home-canned beef up with vegetables and feed it to my toothless 7-month-old who can’t get enough of it!


What type of meat is ideal for canning?

The recipe and method I’m about to share with you here applies to beef, pork, venison or lamb. 

While not all cuts of meat are ideal for canning (I prefer my steaks fresh, or at least thawed from the freezer and cooked to a perfect medium rare!), canning is a great way to preserve tougher cuts of meat like chuck roasts, eye of round, brisket and stewing meat. 

Not only can these cuts be safely preserved by canning, but since all meat must be pressure canned to ensure safety, they end up tender and cooked to perfection in the jars, much like they would be if they were pressure cooked! (Because they are technically pressure cooked, just inside the jars).

You can also safely and easily can poultry and ground meat, however I’ll save the specifics on how to do both of those things for other blog posts. Here I’ll walk you through the step-by-step process to safely can whole, cubed meats at home.


Do I need a pressure canner to can meat at home?

Yes. All meat MUST be pressure canned to ensure it’s safe to eat. It is NOT SAFE to can any kind of meat in a water bath canner.

This is because meat is a low-acid food, which means it needs to be processed at much higher temperatures than a boiling water bath canner is able to reach. A water bath canner is safe for canning high acid foods like fruits, jams, pickles, etc. But only a pressure canner can reach the high temperatures that are necessary to kill potentially dangerous bacteria in low acid foods.

If you’re new to pressure canning, check out this post on how to safely operate a pressure canner at home. 

And if you think I’m acting like the “canning police,” I also highly recommend reading more about botulism, and why it’s important to follow some very basic rules when canning, even if you’re a bit of a rebel like me;)

If you’re still nervous about pressure canning, I also offer a comprehensive canning course that will walk you through everything you need to know about both water-bath canning and pressure canning. I show you how to can everything from jams, fruits, pickles and pie fillings to vegetables, meats, broth and even full meals!

You can learn more about the Yes, You CAN! Course here and use code PREPARED2023 to take 20% off the regular price until the end of September, 2023.

You can also hit me up in the comments or via my contact form if you have any questions, because I’ve been there too! In fact, I used to hide around the corner when I first started pressure canning, afraid it was going to blow up. And then, when I did finally can my first batch of green beans, I was so scared to eat it that I dumped it all out!

Don’t let that happen to you, because in reality pressure canning is really safe and easy, and so long as you don’t cut corners, your food will be perfectly safe to eat:)


Mason jars full of meat, ready to be canned.

Raw pack vs. Hot pack method for canning meat

Before we get into the step-by-step process for canning meat at home, you’ll need to decide whether you’re going to use the raw pack or hot pack method. 

The raw pack method for canning meat simply means you put the uncooked raw meat pieces into the jars and then process your jars. You don’t even need to fill them with water as the meat will release its own juices during the canning process.

The hot pack method requires you pre-cook the meat first by browning it. You don’t need to cook meat all the way through as it will cook in the pressure canner, but browning it first can improve the texture and appearance of canned meat. This is because when you raw pack meat, strands of protein are released and get stuck to the inside of the jar, which can be a little unsightly. However it’s completely safe.

With the hot pack method, you’ll need to fill the jars with hot water after you’ve added the meat.

Either method will work, depending on your preference.


Step-by-step guide to canning meat at home

If you’re ready to learn how to can meat at home, follow these steps to ensure your canned meat is safe, flavourful, and ready to eat whenever you are!


Step 1: Gather Supplies

Before you begin, gather the necessary ingredients and equipment. You’ll need

  • Fresh, high-quality meat (beef, lamb, venison or pork will work)
  • Pressure canner (I use and recommend an All-American Pressure Canner)
  • Canning jars (pint or quart-sized)
  • Canning lids and bands (I love Denali canning lids affiliate link)
  • Jar lifter
  • Canning funnel (optional but recommended)
  • Cutting board and sharp knife
  • Kitchen tongs
  • Salt (optional for seasoning)

Click here to learn more about the canning tools and resources I use and recommend.


Step 2: Prepare your pressure canner, jars and lids

Unlike a water bath canner, a pressure canner only requires a few inches of water in the bottom. Check the manual that comes with your pressure canner to determine how much water your pressure caner needs to operate. Typically a pressure canner needs around 2 or 3 inches of water.

Wash jars with hot, soapy water and set aside. The official recommendation is to fill them with warm water and then place them in the canner on the stove and heat the water to a simmer. This is meant to keep the jars warm so that when you fill them, there’s no risk of them breaking.

However, unlike with water bath canning, you don’t need to sterilize jars before pressure canning because the heat from the pressure canner will sterilize them for you. So long as they’re nice and clean, you’re good to go. (For the record, I don’t bother filling my jars with warm water when pressure canning. I just clean them with hot soapy water right before I’m ready to start canning and then set them aside until I’m ready to fill them).

The number of jars you will need depends on the size of the jars you’re using and how many pounds of meat you’re canning. On average you’ll be able to fit around one pound of meat per pint jar, or two pounds per quart jar. Although I always recommend preparing an extra jar or two just in case.

As for lids and bands, always use new lids when canning. I know of some “canning rebels” who say they reuse lids, but once they’ve been used once for canning, the seal will have been compromised and might not seal again. There are reusable lids available for purchase if you’d like to be able to reuse them more than once, but otherwise always use new canning lids that are made for Mason jars. Do not use reuse lids and jars from store-bought goods.

You can reuse the bands (rings). Just make sure they’re clean first.


Step 3: Prepare the meat

Select lean cuts of meat (such as sirloin, round or chuck if canning beef). Trim off any excess fat and gristle, then cut the beef into evenly sized 1 inch (2.5 cm) cubes to ensure uniform cooking and even distribution of flavour.

A small amount of fat is okay, but too much in your canning jars can cause seal failure or could create a finished product that’s unsafe to eat as even the heat from a pressure canner can’t reliably penetrate large amounts of fat.


Browning meat in a skilled

Step 3: Precook the  meat (Optional)

Pre-cooking the meat is optional, but as mentioned above, it can improve the texture and appearance of canned meat. 

If pre-cooking, sear meat in a skillet first to lock in flavours. Turn meat while cooking to ensure it’s browned on all sides. Cook meat in batches if necessary.


Step 4: Fill the Jars

Fill canning jars with meat, leaving a generous 1 inch of headspace at the top. If desired, add a pinch a little salt for seasoning. For pint jars, add ½ teaspoon of salt per jar. For quart jars, add 1 teaspoon per jar.

If using the raw pack method, DO NOT add additional liquid. 

If using the hot pack method, add your browned, hot meat to jars, then divide any meat drippings from your skillet equally between jars for added flavour. Bring a kettle of water to a boil and fill jars with hot water, leaving 1-inch headspace at the top. (You can also substitute the hot water for hot broth if you prefer).


Step 5: Seal the Jars

Remove any air bubbles and adjust headspace as needed. Then wipe the rims of the jars with a cloth or towel dipped in a little white vinegar. (The vinegar will cut through any fat residue which could prevent the lids from sealing).

Place canning lids and bands on jars and tighten them to “fingertip tight” (ie. until resistance is met and lids are on tight, but not too tight as you want bands to be just loose enough to allow any air in the jar to escape during processing.

Using jar lifter to lift jars out of pressure canner

Step 6: Process the Jars

Place the filled and sealed jars into your pressure canner and adjust the water level in the canner if needed according to manufacturer’s instructions. Seal the lid in place, but do not put the weighted gauge on yet.

Heat the canner over medium-high heat until steam starts coming out of the vent pipe in a steady stream. Then set a timer and allow steam to vent for 10 minutes before placing your weighted gauge on the vent pipe.

Use 10 pounds of pressure, unless you are 1,000 feet or more above sea level, in which case you’ll need to use 15 pounds of pressure to ensure a safe finished product.

Once pressure has been reached and your weighted gauge starts jiggling steadily, set the timer and begin your processing time.

Process pint jars for 75 minutes and quart jars for 90 minutes.


Jars of home canned meat

Step 7: Cool and Store

Once processing time is complete, turn off the heat and let the pressure canner cool completely. Once pressure is at zero, wait two additional minutes, then remove the weighted gauge and then remove the lid. 

Let jars sit in the canner with the lid off for an additional 10 minutes before removing them. This helps to prevent siphoning (liquid loss) which can happen if jars cool too fast.

Carefully remove the jars using a jar lifter and place them on a clean kitchen towel on the counter. Let jars sit in place on the counter for roughly 12 hours until they are completely cooled. 

Remove the bands from the jars and then store them in a cool, dark place (ie. your pantry) until ready to use.

And there you have it! Canning is a fantastic way to preserve meat in a shelf stable way that ensures you always have high quality sources of protein on hand for quick meals, emergency preparedness, and to free up valuable freezer space!

By following these simple steps, you’ll have tasty, preserved meats that’ll last you for ages. So, next time you’ve got an abundance of meat or find a great deal at the butcher’s farmer’s market or grocery store, break out your pressure canner and preserve it for future enjoyment!

After all, with the way things are going these days, you just never know when meat will become so scarce or so expensive that you’ll be glad to have had the forethought to put a little extra away when the gettin’ was good.


Other canning articles and meat preservation recipes:

If you’re interested in learning more about canning and preserving meats and other types of foods, here are a few other posts and recipes you might enjoy:

And of course, if you’re ready to dive into the world of home canning and learn the step-by-step process for canning everything from fruits and vegetables to meats and meals to fill your pantry with, be sure to check out my comprehensive Yes, You CAN! home canning course. Use code PREPARED2023 until the end of September 2023 to take 20% off the regular price and get lifetime access to the course and all bonuses!

Mason jars full of meat, ready to be canned.

Canned Meat Recipe (Raw Pack & Hot Pack Instructions)

Yield: Roughly one pound of meat per pint jar

Learn how to safely can meat at home with this step-by-step guide and stock your pantry with shelf stable home canned meats.


  • Fresh, high-quality meat (beef, lamb, venison or pork will work)
  • Salt (optional)


  1. Prepare your pressure canner, jars and lids. (See detailed instructions in article for more information).
  2. Trim off any excess fat and gristle, then cut the meat into evenly sized 1-inch (2.5 cm) cubes.
  3. Pre-cook the meat if using the hot pack method. Brown meat on all sides in a large skillet, working in batches if necessary. Set meat aside until it has all been browned. (This step is not necessary if using the raw pack method).
  4. Using clean hands or kitchen tongs, fill jars with meat cubes leaving a generous 1-inch headspace at the top of the jar. Add salt if desired for added flavour (add ½ teaspoon of salt to each pint jar or 1 teaspoon of salt to each quart jar).
  5. If using the hot pack method, fill jar with boiling water or stock leaving 1-inch headspace. If using the raw pack method, do not add any additional liquid.
  6. Remove any air bubbles and adjust headspace as needed. Then wipe the rims of the jars with a cloth or towel dipped in a little white vinegar. (The vinegar will cut through any fat residue which could prevent the lids from sealing).
  7. Place lids and bands on jars and place jars into your pressure canner.
  8. Process pint jars for 75 minutes or quart jars for 90 minutes at 10 pounds of pressure. Increase to 15 pounds of pressure if you're canning at 1,000 feet or more above sea level. (See detailed instructions in article for step-by-step information on using a pressure canner).
  9. Once processing time is complete, turn off the heat and let the pressure canner cool completely. Once pressure is at zero, wait two additional minutes, then remove the weighted gauge and then remove the lid. Allow jars to. sit in the canner for an additional 10 minutes before removing them and placing them on a towel on the counter.
  10. Once jars are completely cooled, remove the bands and store jars in a cool, dark place until ready to use.



  1. Todd Creviston

    I’ve never removed the rings on the bottles before storage is this absolutely nessasary?

    • Ashley Constance

      The reason why removing the rings is recommended is because that way, if there is a seal failure, you will know about it instead of the ring holding the lid on. It’s just an extra safety measure. -Ashley (assistant)

  2. Khaja Moin

    Thanks for the recipe! But, for how many days can meat stay good without getting foul smell?

    • Ashley Constance

      Because this recipe is designed to be pressure-canned for long-term food storage, there will be no issue with foul-smelling meat. -Ashley (assistant)


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Hi! I’m Anna, and I’m a city girl turned modern homesteader who’s passionate about growing, cooking and preserving real food at home, creating my own herbal medicine and all-natural home and body care products, and working toward a simpler, more sustainable and self-sufficient life each and every day. 
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Never before have we had access to so much information at our fingertips. Whether you have a question you need answered, are looking for a tutorial to walk you through a specific task or are searching for a recipe to help you figure out what to make for dinner, all you have to do is Google it.⁣

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My name’s Anna, and I’m a city girl turned modern homesteader living in the beautiful Comox Valley on Vancouver Island. I live with my family (human, furry and feathered) on 1/4 acre property where we grow and preserve hundreds of pounds of our own food every year, and strive to live a more self-reliant lifestyle in all that we do.

I grew up in Vancouver and had pretty much zero experience homesteading before my husband, Ryan and I decided we wanted to escape the rat race, become less dependent on the modern industrial food system (and all modern industrialized systems), and dove head first into this lifestyle around a decade ago.

We packed up and moved to Vancouver Island where we live now, started our first garden, and the rest is pretty much history.

(Well, actually that’s not true… There have been A LOT of ups and downs, successes and failures, wins and losses, struggles, challenges and pivotal moments along the way, but those are stories for another day).

Over the past few years, our decision to follow a less conventional path that aims to break free (at least in some part) from “the system” has been affirmed over and over again. We all know for a fact now that our food system, healthcare system, financial system, transportation system and so much more are all really just a house of cards built on shaky ground. We’ve been lucky so far, but sooner or later it’s all liable to collapse.

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(I’m not perfect though. Not by a long shot. I still rely on the grocery store, on modern medicine, and on many modern conveniences to get by, but I balance it as much as I can:)

(Continued in comments…)

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Yes, you read that right…

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But on the other hand, it marks the end of an era, and of this publication that I’ve absolutely had the pleasure of creating and sharing with you.

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Over the years we’ve continued to put one foot in front of the other, adding new skills and tackling new projects along the way that have helped us get to where we are today.

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If you’ve been watching events unfold over the past few years and you’re feeling called to start “cutting ties” with the system and begin reclaiming your independence, The Society of Self-Reliance was made for you!

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Here’s a glimpse of what you’ll learn inside the Society:

🌱 Food Security and Self-Sufficiency: Learn the art of growing and preserving your own food, ensuring you and your loved ones have access to nutritious meals year-round.

🌿 Natural Living and Herbal Medicine Mastery: Discover the secrets to creating a low-tox home and and to growing, making and using herbal remedies to support your family’s health, naturally.

🔨 Essential Life Skills: Learn essential life skills like time management, effective goal setting and practical DIY skills to become more self-sufficient.

As a member, you’ll enjoy:

📚 Monthly Video Lessons: Gain access to our ever-growing library of video lessons, with fresh content added each month.

📞 Live Group Coaching Calls: Participate in our monthly live group coaching calls, where we deep dive into a different self-reliance topic every month, and do live demonstrations and Q&A’s.

🏡 Private Community: Join our private community forum where you can ask questions, share your progress, and connect with like-minded individuals.

I only open the doors to The Society once or twice each year, but right now, for one week only, you can become a member for just $20/month (or $200/year).

In today’s world, self-reliance is no longer a luxury, a “cute hobby,” it’s a necessity. Join us inside The Society of Self-Reliance and empower yourself with the skills you need to thrive in the new world!

Link in profile or visit to learn more.

#selfreliance #selfreliant #selfsufficiency #selfsufficientliving #sustainableliving #modernhomesteading #homesteadingskills #preparedness

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Got out for an early morning harvest today. Been up since 3am, contemplating life, the future and the past, the order of things…

There is a rumbling right now, not just in North America, but around the world. Many of us can feel it, and know we are on the precipice of something big.

I’d been hearing about this new song that’s become an overnight viral sensation, written by an (until now) unknown singer named Oliver Anthony. His new song Rich Men North of Richmond has had 14 million views on YouTube in the past week alone, so I decided to check it out.

I also saw a clip of him playing a Farmers Market last week, and anything that has to do with Farmers Markets always has my attention;)

I can’t tell you how many tears I’ve already cried listening to that song. If you’ve heard it already, you probably know what I’m talking about, and if you haven’t, I highly recommend giving it a listen. All I can say is it’s been a while since a song resonated so deeply with me, and in this strange new world, I know I’m not the only one.

One of the lines in Anthony’s song is “Livin’ in the new world, with an old soul,” and that’s something I think so many of us in the homesteading community can relate to.

Trying to cling to better days; To a simpler time; To the old ways, all while doing our best to get by in the new world.

The world has changed drastically in the last few years especially, and it’s set to change in immense ways over the next few years. Today I’m feeling thankful for people like @oliver_anthony_music_ who give a voice to what so many are feeling right now.

Know that if you’re feeling it too, you’re far from alone. And while the future may feel uncertain and even a little scary, remember that if we stand united, we the people are a force to be reckoned with.

(Continued in comments…)

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Another garlic harvest in the books!

Garlic is easily one of my favourite crops to grow. It’s pretty much a “set if and forget it” crop. We plant in the fall and leave it to overwinter, fertilize a couple times in the spring, start watering only once the ground starts to dry out, and then harvest in the summer. We can even plant a fall succession crop after our garlic if we want so it really makes great use of garden space all year round.

Over the years we’ve managed to become completely self-sufficient with garlic. We now grow enough to eat all year (and then some!), plus we save our own seed garlic and usually have extra to sell or give away. And around here fresh, organic garlic ain’t cheap, so it’s a good cash crop for anyone who’s serious about selling it.

It took me a few years to really get the hang of garlic, but it’s one crop I’m now very confident with (knock on wood, because it’s always when we make statements like this that next year’s crop fails! Lol.)

A while back I compiled a comprehensive guide to growing, harvesting and using garlic both as an edible and medicinal crop. This is usually only available as part of a paid bundle (or in the fall 2022 issue of Modern Homesteading Magazine if you’re a subscriber;), but for a limited time I’m offering it for free, no strings attached!

Plus you’ll also get access to my step-by-step video lesson on planting garlic so you can set yourself up for success with your garlic crop this year.

Comment “Garlic” below or head to to get your free copy!
#garlic #garlicharvest #homesteading #selfsufficient #selfsufficiency #selfsufficientliving #selfreliance #homegrown #groworganic #growfoodnotlawns #gardenersofinstagram #homesteadersofinstagram

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Going through photos and videos from our trip to the @modernhomesteadingconference and the vast majority are of our daughter having the time of her life!

Even if I personally got nothing else out of this gathering (which I most certainly did), watching her discover her own love of this lifestyle outside of what we do at home made my heart grow three sizes!

Homesteading is about so much more than homegrown food and self-reliance. It’s about passing on invaluable skills and an understanding of and respect for our connection to the land that provides for us to the next generation.

Being around so many other kids and families who are also pursuing a homesteading lifestyle helped show our little one that this is a movement that is so much bigger and greater than what our own family does on our little plot of land. This is a lifestyle worth pursuing, with a community unlike any other.

Glad to be back home and more excited than ever to involve my kids in everything we’re doing. But also, I think I speak for my whole family when I say we can’t wait to go back someday!
#homesteading #modernhomesteading #raisinglittles

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If you’re simply looking for ways to save a little extra cash this summer and live well for less, here are 12 tried and tested frugal living tips for summer that you can use to save money this season without sacrificing a thing.
Head over using the link in my bio!

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