Information on Canning Meat

According to North Dakota State University Extension, the only safe method for canning meat is pressure sealing, where all air is removed from the jar used for canning before the jar is sealed tightly. When canning meat, pressure during the canning process should be kept constant.

Bacterium

The University of Missouri Extension explains pressure canning of meat is the only method that destroys clostridium botulinum, a bacteria that can be fatal. Using other canning methods, such as a water bath, allows the bacteria to survive and produce a potentially fatal toxin.

Safety

According to the Food & Agriculture Organization of the United Nations the canning of meat products in a pressure cooker can sterilize the meat products, killing spores of dangerous bacteria bacillus and clostridium. Temperatures inside canned meat products must reach 230F to 250F or there is a chance the bacteria could be reactivated when they reach ambient room temperature.

Commercial

Clemson University Extension reports under U.S. law any person processing or preserving food for sale is classified as a commercial food processor. Canned foods containing 3 percent or more meat or poultry are regulated by the U.S. Department of Agriculture regulations regarding the facilities and equipment used in the canning process.

While you can process your own meat by canning, it is best to have meat professionally processed to minimize the risk of botulism.

References

• University of Missouri Extension: Quality for Keeps
• North Dakota State University Extension: Home Canning
• FAO: Canning/Sterilization of Meat Products
• Clemson University: Commercially Canning Low-Acid Foods