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Questions about Canning Pork and Beef

11 years ago

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

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Comments (2)

digdirt2
11 years ago
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
kriswrite
Original Author
11 years ago
That makes perfect sense about the bones. Thanks!
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