23 Things You Must Know To Can Meat Safely

Meat is one of those things that people tend to be the most scared to try canning. Food poisoning can be a very serious matter. I don’t blame anyone who approaches preserving meats with trepidation. I was the same way when I first started canning! My biggest fear was that I would do something wrong and make my family sick because of a tiny mistake. It really was a step of faith for me when I opened that first jar of home canned meat, heated it up, and took that first bite. As a matter of fact, I didn’t let my family try any until the next day just to make sure I didn’t get sick through the night. It was that serious to me.

Why so much anxiety? In one word: Botulism.

Botulism is a rare, but serious illness caused by a germ called Clostridium botulinum. The germ is found in soil and can survive, grow, and produce toxin in a sealed jar of food. This toxin can affect your nerves, paralyze you, and even cause death. Even taking a small taste of food containing this toxin can be deadly.

Botulism is a medical emergency. If you have symptoms of food borne botulism, seek medical care immediately.

Symptoms may include the following:

  • Double vision
  • Blurred vision
  • Drooping eyelids
  • Slurred speech
  • Difficulty swallowing
  • Dry mouth
  • Muscle weakness

Source: CDC.gov

I start off with this information not to scare you, but to inform you of just how dangerous it can be if you take short cuts when canning meat and other foods. It isn’t worth the risk to skip steps trying to save time or money.

With that said, home canned meat has been one of my favorite things to learn to preserve. With experience I’ve gained confidence, and I’m no longer afraid that I might poison my family because I know what to do and what not to do in order to be safe. I want to encourage you that with the information I’ll be sharing here, you too can have the confidence to can meat without fear!

There are very specific steps to take and a few precautions to follow, but as long as you stick to these guidelines you can be sure that your meats will be safe to enjoy.

Let’s go over 23 things you need to know to can meat safely! Click here to continue reading…

 

 

Kendra
About Kendra 1117 Articles
A city girl learning to homestead on an acre of land in the country. Wife and homeschooling mother of four. Enjoying life, and everything that has to do with self sufficient living.

1 Comment

  1. Just dry canned raw bacon in parchment paper. Used OLD salsa jars and lids, not canning jars OR canning lids. They worked just fine! 10lbs pressure for 90 minutes. The only jars that did not seal were two of the 1/2 pts (Ball jars)that I put on top of the big ones to fill up the canner.

    This means I have lots! BTW, I have used repurposed jars for many years in the boiling water bath, but this is the first year to try them in the canner.

    Attachments area
    Preview attachment 20151127_085901.jpg
    Image
    20151127_085901.jpg

Leave a Reply

Your email address will not be published.