12 Meats You Can Pressure Can at Home

A chest freezer full of meat is one power outage away from disaster. This guide covers twelve proteins you can pressure can at home with no freezer required: chicken thighs, ground beef, pork loin, beef chuck, venison, rabbit, turkey, lamb, bulk sausage, duck, fish, and bone broth. We walk through the pressure canning method for each one, with processing times for pints and quarts, altitude adjustments, raw pack versus hot pack, a cost comparison against store-bought, and a weekend batch plan for putting up a year of protein in one session. Low-acid foods like meat must be pressure canned. A water bath canner cannot reach the 240 degree temperature needed to make them safe. Always follow a tested recipe and its processing time. For best quality, use home-canned meat within one year. Store jars in a cool, dark place. Download the Pressure Canning Meat Quick Reference (processing times, altitude table, equipment checklist) at https://www.frugal-solutions.com New to canning? Start with our Water Bath Canning Beginner Guide at the same link. #pressurecanning #homecanning #preservingmeat #homesteading #foodpreservation #frugalliving