Homesteading Basics: Pressure Canning Meat

Pressure canning is a rewarding experience with delicious outcomes! The process involves using a pressure canner to safely preserve low-acid meats like beef, poultry, pork, and game by heating them to high temperatures (240-250° F or 116-121° C) achieved under pressure (typically 10-15 psi, adjusted for altitude)to K*ll deadly botulism spores, making them shelf-stable for quick meals in the future.

Attendees will learn how to safely prepare meat using both the hot and raw pack methods for pressure canning. We will also review the basics of pressure canning.

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Host or Publisher N.C. Cooperative Extension, Richmond County