Imagine cracking open a jar of hearty beef stew or savory pulled pork, perfectly preserved and ready to enjoy—all with the taste and texture of a meal freshly prepared. That’s the magic of pressure canning. For those who love cooking, self-sufficiency, or simply saving time and money, pressure canning is a fantastic way to preserve meats, stews, and other foods, making them shelf-stable and convenient for any meal.

In this guide, we’ll dive into the essentials of pressure canning, why it’s the best choice for low-acid foods like meats, the basics of the process, and some handy tips for getting the best results.

Why Pressure Canning?

Unlike high-acid foods like tomatoes, jams, and pickles that can be preserved through water-bath canning, low-acid foods (including meats, beans, and many vegetables) require higher temperatures to ensure safety. This is where pressure canning shines. By heating jars to 240°F (116°C), pressure canning effectively kills any potential bacteria, including botulism spores, which can’t be eliminated at boiling temperatures alone.

What You’ll Need to Get Started

Before jumping into pressure canning, let’s gather the essentials. Here’s what you’ll need:

• Pressure Canner: This is a specialized piece of equipment designed to safely reach the high temperatures necessary for canning low-acid foods. Make sure it’s a pressure canner, not a pressure cooker. Look for models with dial or weighted gauges, which help monitor and control pressure or you can check out the All American Pressure Cooker / Canner 
• Canning Jars: Use jars designed specifically for canning, with two-piece lids (a flat sealing lid and a metal screw band). Common sizes for pressure canning are pint and quart jars. I use Bernardin
• Jar Lifter: This tool helps you safely place and remove jars from the canner.
• Canning Funnel: Makes filling jars easier and cleaner.
• Headspace Tool: This helps you measure the correct amount of headspace (the empty space between food and the top of the jar), which is essential for safe canning.

Note: You can get a great canning kit that should include all the essentials you need for canning up your favourite meals.

The Pressure Canning Process

Once you have your supplies, it’s time to dive into the process. Here’s a step-by-step guide to pressure canning meats, stews, and more:

Step 1: Prepare the Food

The first step is to prepare the food you want to can. For meats, you can either raw-pack or hot-pack:

• Raw-Pack: Place raw meat directly into jars, adding a little salt or seasonings for flavor. This method is quicker but can produce a bit more liquid.
• Hot-Pack: Pre-cook the meat or stew and then fill the jars with the hot food. This method is ideal for stews and results in a richer flavor.

Once the jars are filled, make sure to wipe the rims clean to ensure a proper seal, then place the lids and screw bands on until they’re just finger-tight.

Step 2: Load the Canner and Heat

Place your jars into the canner using the jar lifter, making sure they don’t touch each other or the sides of the canner. Add the recommended amount of water for your canner (usually a couple of inches), then secure the lid.

Heat the canner on high until steam begins to vent from the canner vent. Let it vent for about 10 minutes to release air pockets, ensuring a more accurate pressure reading.

Step 3: Process at the Right Pressure and Time

Once the venting process is complete, add the weight or close the valve, depending on your canner’s model. Then, adjust the heat to maintain the recommended pressure for your recipe. For most meats and stews, you’ll be processing at around 10-15 pounds of pressure, depending on your altitude.

Processing times vary based on the type of food, jar size, and recipe. For example:

• Meats (pints): 75 minutes
• Meats (quarts): 90 minutes
• Stews and soups: 60-90 minutes, depending on ingredients and jar size

Follow your specific recipe and pressure canner manual for safe times and pressures.

Step 4: Cool Down and Remove Jars

After the processing time is complete, turn off the heat and let the canner cool naturally until it reaches zero pressure. Avoid releasing pressure manually, as this can lead to liquid loss and failed seals.

Once the pressure has returned to zero, carefully remove the lid and let the jars sit for 5-10 minutes. Then, using your jar lifter, transfer them to a towel-lined countertop to cool for 12-24 hours.

Step 5: Check Seals and Store

Once your jars have cooled, check the seals by pressing down on the center of each lid. A properly sealed lid won’t flex. If any jars didn’t seal, you can reprocess them with a new lid or simply refrigerate and enjoy within a few days.

Label your jars with the contents and date, then store them in a cool, dark place. Properly canned meat and stews can last up to a year (or even longer), retaining both taste and nutrition.

Tips for Success

1. Always Use Tested Recipes: For safety, follow recipes from trusted sources, such as the National Center for Home Food Preservation. Pressure canning is precise, and following tested guidelines ensures that your food is safe.
2. Adjust for Altitude: If you live at an altitude above 1,000 feet, you’ll need to increase the pressure to ensure safe preservation.
3. Keep Jars Warm Before Filling: To prevent jars from breaking due to temperature shock, keep them warm before adding hot food or liquids.
4. Use the Right Headspace: Most meats and stews require about 1-1¼ inches of headspace. Too much or too little headspace can impact the seal and safety of your jars.
5. Avoid Adding Thickeners: Ingredients like flour, cornstarch, and dairy should not be used in pressure canning recipes, as they can interfere with safe processing. Thicken your dishes when reheating, if needed.

The Joy of a Well-Stocked Pantry

Pressure canning may seem like a bit of work, but the reward is a pantry stocked with ready-to-eat, nutritious meals that bring convenience and peace of mind. It’s a perfect method for homesteaders, preppers, or anyone looking to maximize their food preservation efforts.

By mastering the art of pressure canning, you’re taking control of your food supply, reducing waste, and creating meals that can nourish you and your family, even when fresh ingredients aren’t available. From beef stew to chicken soup, chili, and more, your options are endless, and your pantry will always be prepared.

Give it a try, and enjoy the satisfaction that comes with knowing you’ve crafted your own preserved meals with love, precision, and a bit of old-world wisdom.

This blog contains affiliate links, which means I may earn a small commission if you make a purchase through these links. This comes at no additional cost to you and helps support the ongoing content creation on this site. I only recommend products and services that I personally use and believe in. Thank you for your support!