Thread by @AnjellosMark

Simple recipes for canning meat
Canning is a great way to preserve food for a long time. Home canning of meat products, as well as fish and poultry, however, is quite rare, since not everyone can follow the proper process technology or fear that they cannot.

However, this is not impossible. If you are attentive and accurate, you will be able to prepare excellent homemade canned food.

When canning fish and meat at home, cleanliness is crucial: the products themselves, the tools, the dishes, and the room where the process takes place must be clean as shown on sbcanning.com

Canning fish at home
To make homemade canned fish, choose the right fish first. Fresh, chilled or frozen, but not previously frozen, will do. The carcasses must be whole, you will cut them yourself. The fish can be both large and small.

Before canning, the fish must be prepared. Large varieties are gutted and cleaned of scales, small ones must be gutted, but not cleaned. Very large carcasses, if they do not fit into the container, cut into pieces. For large fish, heads, tails and fins are also removed;

If you are using frozen fish, leave it at room temperature for a few hours and let it defrost naturally. Then several options are possible, but salting of the fish will be an obligatory step; heat treatment is also very often used.

You can roll the fish in flour and fry it, you can stew it, and also place it in a large enamel container, sprinkle with salt, spices and pour vinegar or marinade, and boil for several hours. Also, the fish container can be placed in the oven.

You can, of course, just salt the fish for several hours with dry or wet salting, but at home it is better not to risk it and use the method with additional processing. When the fish is processed, it is laid out in sterile jars, poured with marinade.

Use small jars so that you can eat them whole as quickly as possible. The easiest way is to sterilize the jars in a large pot on a water bath, with a low boil. Before sterilizing, check the jars for leaks by placing them in hot water for 1-2 minutes.

After sterilization, remove the jars from the pan using special tongs, place them on a dry surface - this is important, otherwise the jar may burst. Turn the jars over, wrap them up and leave to cool completely. You need to store them in a dry, cool and windproof place.

It should be noted that pot sterilization is not a very reliable method. In this case, the cans are heated only to 100 degrees, and unwanted microorganisms have a chance to survive, and prolonged boiling, in turn, kills all the useful substances in canned food.

It is much better to purchase a home autoclave, because only it is able to provide fast heating and a temperature regime of 115-120 degrees, which ensures complete sterilization.

Only this device is capable of achieving the complete destruction of all harmful microorganisms that cause spoilage of the product. Autoclaves can be designed to be installed on a gas stove, or they can be powered by an outlet, so you can use it anyway.

The autoclave closes completely hermetically, ensuringideal conditions for sterilization, as well as protecting you from contact with hot cans, their contents, water and steam.

Another indisputable advantage is the ability to set the sterilization temperature regime exactly in accordance with the canned food recipe.

Canning meat
Chilled or defrosted meat is used for canning. Very fresh meat usually tastes poorly - tough, dry and without aroma. Therefore, fresh meat before canning is kept for at least three days at a temperature of 0-4 degrees Celsius so that it “ripens”.

Meat of old individuals, boars, bulls, as well as blood and offal are not suitable for canning. Use small containers for canning meat, since opened cans of canned food cannot be stored, their contents must be consumed as soon as possible.

Of course, the meat must be prepared before canning. Remove all fat from it, cut into strips or cubes, remove the remnants of cartilage and bones. Fry the meat pieces, you can also boil them, stew or leave them raw - but in the latter case, there are more risks.

Put the prepared meat in jars and top with fat. Usually melted lard is used for pouring. Hot sauce or strong broth can also be used as a filling. Close the jars with sterilized lids as soon as possible and place in a saucepan or autoclave.

Process the cans for as long as is necessary for each specific type of meat. After that, remove the jars from the container for sterilization, let them cool and store in a cool, dry place.

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