Pressure canning meat and poultry stores months of protein in jars that require no electricity. This guide covers equipment, step-by-step instructions, processing times, and safety rules for safely preserving meat at room temperature.

Pressure Canning Meat and Poultry: A Safe, Simple Guide to Long-Term Storage

Long-term food storage doesn't require a bunker or commercial equipment. Pressure canning meat and poultry is one of the most practical self-reliance skills you can learn—it stores months of protein in jars that stack neatly, require no electricity, and keep for years.

This guide covers what you need to know about safely pressure canning meat at home, including equipment, step-by-step instructions, processing times, and important safety rules.

Why Pressure Can Meat?

Unlike vegetables or fruit, meat is low-acid and must be processed at temperatures higher than boiling water can achieve. A pressure canner reaches 240°F (116°C), which kills Clostridium botulinum spores and prevents botulism. This isn't optional—it's the only safe way to preserve meat at room temperature.

Pressure canned meat is:

Shelf-stable for 1-2 years or more
Ready-to-eat or easy to cook
Perfect for emergency food storage
Great for using up bulk meat purchases or farm-harvested animals

Equipment You Need

The Essentials

Pressure canner, not a pressure cooker — A dedicated pressure canner (not a stovetop pressure cooker) is designed to hold multiple jars and maintain consistent pressure. Most are 16-23 quarts.
Mason jars — Standard 16 oz or 32 oz jars work well. New jars and lids work best.
Jar lifter — This tool makes handling hot jars safe and prevents breakage.
Canning funnel — Keeps things neat and helps fill jars cleanly.
Bubble remover — A plastic or wooden tool to remove air pockets and check headspace.
Clean cloths — For wiping jar rims before sealing.

Optional but Helpful

Magnetic lid lifter
Can opener (if using commercial meat)
Kitchen scale (for portioning)
Thermometer (to check meat temperature)
Processing timer

What You Can Pressure Can

Almost any meat works:

Poultry: Chicken, turkey, duck, goose
Beef: Cubed, ground, stew meat, roast (trimmed of excess fat)
Pork: Cubed, ground, loin chops, shoulder (trimmed)
Lamb: Cubed, ground, shoulder
Game: Deer, rabbit, squirrel (sometimes needs added salt or preservatives)

Important: Do not pressure can:

Whole birds or large cuts of meat
Pre-made stews or casseroles (unless specifically tested recipes)
Meats with cream, flour, or thickeners (they scorch and may affect safety)

You can add simple seasonings like salt, black pepper, or herbs, but keep it basic.

Before You Start: Safety Checklist

Your pressure canner is in good working order (gaskets, vent pipe, valves clean and functional)
You've read your canner's manual thoroughly
You're canning meat within 24 hours of slaughter or purchase
Your kitchen is clean and organized
All equipment is sanitized (jars, lids, tools)
You have a backup heat source or plan in case of power outage
You've planned for the 90-120 minutes of active work time

Step-by-Step: Canning Poultry

1. Prepare the Poultry

Cut poultry into serving pieces or cube for stews. Remove as much visible fat as possible—excess fat can clog the seal and go rancid. If the skin is tough, you can remove it (optional).

2. Optional Pre-cooking

You have two options:

Raw pack — Pack raw meat directly into jars. Faster, less handling.

Hot pack — Brown or boil meat first, then pack hot. Helps remove impurities, gives clearer broth.

Either method is safe if you follow the processing times.

3. Add Salt (Optional)

Add 1 teaspoon of canning or pickling salt per quart, or ½ teaspoon per pint. Salt is for flavor, not safety. You can skip it if you prefer.

4. Pack the Jars

Place raw or hot meat into clean jars, leaving 1-inch headspace. Do not add liquid for raw pack. For hot pack, add boiling water or broth to cover, still leaving 1-inch headspace.

5. Remove Air Bubbles

Run your bubble remover around the inside of the jar to release trapped air. Recheck headspace after removing bubbles.

6. Wipe and Seal

Wipe the jar rims with a clean, damp cloth. Apply lids and screw bands fingertip-tight (snug but not forced).

7. Prepare the Canner

Place jars in the canner on the rack according to your manual's instructions. Add water to the level specified in your manual (usually 2-3 inches).

8. Process

Heat on high until you see steady steam coming from the vent. Let steam flow for 10 minutes (this purges air from the canner). Close the vent and wait for pressure to reach the required level:

Weighted-gauge canner: 9 psi for altitudes under 1,000 feet, 10 psi for 1,000-2,000 feet
Dial-gauge canner: 11 psi for altitudes under 4,000 feet

Adjust for altitude as your canner's manual directs.

9. Process Time

Process poultry pieces for 75 minutes for pints and quarts. (This is the USDA-recommended time for poultry.)

Start timing once you reach the correct pressure. Maintain steady pressure throughout.

10. Cool Down

Turn off heat and let the canner depressurize naturally for 2-4 hours. Do not force-cool or open the vent early. When pressure reaches zero, wait 10 more minutes, then remove the lid (tilted away from you to avoid steam).

11. Cool the Jars

Remove jars with a jar lifter and place on a towel-lined surface, undisturbed, for 12-24 hours. Do not tighten bands or test seals yet.

12. Check and Store

After 24 hours, remove bands and test seals by pressing the center of the lid—it should not flex up and down. Store unsealed jars in the refrigerator and use within a few days. Sealed jars go in a cool, dark place.

Step-by-Step: Canning Beef, Pork, or Other Red Meat

1. Prepare the Meat

Cut meat into 1-inch cubes or strip for stews. Trim excess fat (no more than 25% of visible fat).

2. Pre-cook (Optional but Recommended)

Brown meat in a skillet until well-browned, or boil briefly. This removes impurities and helps the meat stay compact during processing.

3. Pack the Jars

Pack hot meat into jars, leaving 1-inch headspace. Add 1 teaspoon salt per quart if desired. Pour boiling broth, water, or leave dry (raw pack).

4. Process

Follow the same canning procedure as poultry, but process for 90 minutes for both pints and quarts of beef, pork, or lamb.

Game meats like deer or rabbit also process for 90 minutes, though some authorities recommend adding 1 teaspoon salt per quart for flavor and texture.

Processing Times at a Glance

Meat Type	Pints	Quarts
Poultry (chicken, turkey)	75 min	75 min
Beef, Pork, Lamb	90 min	90 min
Game (deer, rabbit)	90 min	90 min

Times are for weighted-gauge canner at 9-10 psi. Always check your canner's manual for exact requirements.

What to Expect After Opening

Canned meat should be tender and flavorful. The broth will be clear (if hot-packed) and gelatinous (a sign of good collagen). Season to taste when cooking—canned meat is usually lightly salted.

Use the meat within 2-3 days after opening. Refrigerate immediately.

Troubleshooting

Lid Didn't Seal

Check the jar rim for chips or cracks
Ensure lids are in good condition (not dented)
Wipe rims thoroughly before sealing
Use new bands

Cloudy Broth

Caused by starch or fat (acceptable but not ideal)
Skim fat after opening
Next time, trim more fat and hot-pack

Meat Outside the Jar

Usually from spattering during filling
Wipe jars before sealing
Check that you're not overfilling

Siphoning (Liquid Leaving Jar)

Cool jars too quickly (let canner depressurize naturally)
Overpacked jars (leave 1-inch headspace)
Air bubbles not removed

Lid Bulging or Leaking

Do not eat! This indicates spoilage.
Discard the contents and clean the canner thoroughly
Review your process—under-processing or food spoilage before canning are common causes

Freezing as an Alternative

If you're new to canning, consider freezing meat first. Properly packaged meat freezes for 6-12 months with minimal quality loss and has a lower safety barrier. Once you're comfortable with canning equipment, try pressure canning a small batch.

Storing Your Canned Meat

Store sealed jars:

In a cool, dark place (50-70°F is ideal)
At least 6 inches off the floor
Away from direct sunlight
With space between jars for airflow

Use within 1 year for best quality. Canned meat is safe indefinitely if the seal holds, but texture and flavor degrade over time.

Bottom Line

Pressure canning meat is straightforward when you follow tested procedures. It's not glamorous, but it's one of the most practical things you can do to build food security at home. Start small—canning one quart of chicken is a perfect first test before scaling up.

— C. Steward 🥩