Questions about Canning Pork and Beef

kriswrite(zone 8)October 20, 2012

A local store is having a good sale on pork chops (bone in) and beef steaks. But I notice the new Ball canning book says meat should be at least 1/2 in. thick for canning. The steak - and definitely the chops - are thinner. They are probably closer to 1/4 in. thick.

Can I still can them, or will they turn to mush?

Also, can I can the pork and add a bone to each jar? Or is it better to use the bones to make stock to can the pork in?

Thanks so much for any help here.

Kristina

Thank you for reporting this comment. Undo
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

Meats may be canned ground, in strips, cubes, or chunks. Your choice and the same processing time. You may can them hot or raw as long as you remove all the excess fat.

But unlike poultry there are no tested provisions for including most bones in meat canning as they usually qualify for the "remove all large bones" (to insure proper heat penetration) requirement.

Use the bones for stock.

Dave

Here is a link that might be useful: NCHFP - Canning meats

    Bookmark   October 20, 2012 at 3:39PM
Thank you for reporting this comment. Undo
kriswrite(zone 8)

That makes perfect sense about the bones. Thanks!

    Bookmark   October 20, 2012 at 7:52PM
Sign Up to comment
More Discussions
Probably a Cooking Forum question
I never go to that forum and I know several here who...
gardengalrn
Is my turkey stock too thick to can?
I made stock two nights ago, last night I went to skim...
SaraBeth Williams
Cranberry Hal. pepper jelly aka turkey's revenge
Is there any reason why I can't use dries crandberries...
ahbee01
Jerusalem artichokes
Hi, I harvested my Jerusalem artichokes and brushed...
jokuehn
Canning Bacon ?
I just watched a video on another forum of someone...
scunningham
People viewed this after searching for:
© 2015 Houzz Inc. Houzz® The new way to design your home™