Canned meat can last for years if properly prepared using hot or raw packing methods and pressure canning. The USDA recommends leaving space at the top of jars and using a pressure vessel due to low acid levels in meat. Specific instructions are available for each type of meat.
Meat can last so many months in the freezer before the quality starts to suffer. Corned beef, however, can last for years when properly prepared. Most types of meat can undergo this process, in cooked or raw form, from chicken and beef to seafood and game. The best advice for canning meats involves becoming familiar with the correct procedure for the specific type of meat being canned, and then using a pressure container to ensure uniform bacterial resistance. Otherwise, disease is a distinct possibility.
There are two options for canned meats: hot packing and raw packing methods. The hot-pack style involves cooking the meat until it’s almost done, then placing it in pint- or quart-sized jars, followed by some salt and a liquid, such as hot broth or even tomato juice. Raw packing is as it sounds, adding chunks of meat — on or off the bone — while still adding specific amounts of salt, albeit without cooking or liquid. A method is not only designed for regular pieces of almost any type of meat, but also for minced meat and even meat broth.
For both methods, the United States Department of Agriculture (USDA) recommends leaving about 1 inch (about 2.54 cm) or more of space at the top, then processing the jars in a pressure vessel. While some may wish to use the other preserving method, a water bath, the Clemson University Extension stresses that canned meats and vegetables should be confined to the pressure container. This is due to the generally low acid levels in these foods. The high acid levels in pickled fruits or preserves, however, allow for the water bath method, as these foods have added strength.
Although pressure bottles have specific instructions, the basic operation is the same for all brands. A few quart jars or several pint jars are stacked through the rack system into the container, which is filled to a certain level with water. With an airtight lid, pressure gauge and precise adjustment lever, the pressure canister ensures that each container is cooked for a specific amount of time at a temperature of 240°F (about 240°C). Depending on what’s in the jars and whether pints or quarts were used, corned beef can last anywhere from one to two hours.
Specific instructions are readily available for storing each type of meat, such as the guide provided online by the USDA. There are often several routes, each with a unique blend of liquids, herbs, and even natural preservatives. The amount of salt, cooking times and longevity are slightly different for each type of meat to be stored later.
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