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Questions about Canning Pork and Beef

Posted by kriswrite zone 8 (My Page) on
Sat, Oct 20, 12 at 12:28

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.


Follow-Up Postings:

RE: Questions about Canning Pork and Beef

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.


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

RE: Questions about Canning Pork and Beef

That makes perfect sense about the bones. Thanks!

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