How to Can Meat (Beef, Pork, Venison)
Beef, pork, venison preserved by pressure canning.
The Short Answer
All raw meat must be pressure canned. Process pints for 75 minutes and quarts for 90 minutes at 10 PSI.
Canning Method at a Glance
Source: USDA NCHFP | Last verified: March 30, 2026
Pressure Canning Meat (Beef, Pork, Venison)
Remove fat. Hot pack or raw pack.
Headspace: 1 inch
Step-by-Step: Canning Meat (Beef, Pork, Venison)
- Remove fat, gristle, and connective tissue.
- Cut into cubes or strips.
- Hot pack: brown meat, pack, cover with broth.
- Raw pack: pack raw meat tightly. Do not add liquid.
- Leave 1-inch headspace. Remove air bubbles, wipe rims, apply lids.
Raw pack meat is surprisingly effective. The meat produces its own juice during canning. Tender, ready-to-eat meat perfect for stews, tacos, and sandwiches.
Safety Notes
Important: Must be pressure canned. Long processing times (75-90 min). Remove excess fat.
The Bottom Line
Meat (Beef, Pork, Venison) must be pressure canned (low-acid food). Always use tested recipes from the USDA, Ball, or university extension programs. Follow processing times exactly, and adjust for your altitude if you live above 1,000 feet. When in doubt about any canning procedure, consult the USDA National Center for Home Food Preservation at nchfp.uga.edu.
Frequently Asked Questions
Yes. Brown, drain fat thoroughly, pack into jars, cover with broth. Process pints 75 min, quarts 90 min.