Preserving cooked meat with pressure canner

**madhen** · 09-08-2008, 02:48 PM

Does anyone do this? What is the estimated shelf life?

I wanted to preserve some pasta sauce (which I am currently making with ground turkey) for my stockpile. I am also thinking of doing the same with chili, soup, etc. But if people haven't had good luck with preserving it, I'll resort to freezing. Just hate to use up the freezer space.

**Ceashels** · 09-08-2008, 03:45 PM

I haven't done it yet but I've seen recipes for canned meat loaf and I know my grandmother used to can beef in broth.

One day, I'll have a pressure canner.

**sunshine** · 09-08-2008, 08:20 PM

I've done it lots -- it works quite well. I do meat sauces like you said. . . chicken parts, ground beef ( taco or sloppy joes too).

Follow the Ball or Kerr canning books, and it should be fine for close to a year.

**StaceyS** · 09-08-2008, 08:50 PM

I've done it many times. In fact right now I have 1/2 pints of beef roast, pork roast and chicken in my pantry for quick meals. When hams go on sale, I plan on canning some of that as well.

**madhen** · 09-09-2008, 01:34 AM

Thanks to all. StacyS, do you agree with sunshine that I should plan on it being okay for close to a year? I have major heat problems in the summer, so I'm thinking 6-9 months on the shelf? I know to check for the bulging and bubbling and smell and such, but I'm looking for a safe window, just in case I give some of it to anyone who doesn't know what to watch for.

**StaceyS** · 09-09-2008, 10:24 AM

I've had some for more than a year. I usually can in pints or half pints, so I don't know if that matters. If I make beef stew, it never lasts a year because it's my favorite, LOL, but I'vehad chicken soup last longer. Like you said, just be sure to look for the danger signs. And if ever there's a question, I just throw it out. (I did can chicken legs on the bone once, and they turned into a gelatinous (sp) mush - even the bones, so I threw them out).