Posted April 22, 2020 7:00 am by Comments

By Kristin Alberts

Thinking of creative ways to butcher, process, and store large amounts of wild game can be a daunting task, especially if freezer space is short. The heyday of canning may be in the past, but it remains an underrated way to store meat on the shelf. While some may be hesitant to use a pressure canner, it’s actually a very safe, simple and effective way to tenderize and store meat so it can be later used in any number of recipes.
Why Pressure Canning and What You Need
Any good pressure canner must have a pressure gauge, so you know when things are up to pressure. (Photo: Kristin Alberts/
All you need to safely and simply can raw meat is a pressure canner, glass jars, lids, rings, the meat of your choice and canning/pickling salt. Though most pressure canners will work, I prefer the heavy-built All-American Pressure Canners. As a caveat, my grandparents used to can meat in either a hot water bath or the oven, but pressure canning is now the only USDA suggested way to preserve low-acid foods like meat, chicken, and fish.
This regulated weight helps maintain the proper pressure safely. (Photo: Kristin Alberts/
Start by preparing all your equipment. The canner


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