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Home made canned meat

2022-11-07

Teach you how to make canned meat at home.

1. Remove the fat from the meat. Whether it is chicken, pork, beef, venison or other meat, remove the fat before canning. In this way, space will not be wasted due to fat, and can also avoid touching the edge of the tank. If there is fat on the lid, it will not be sealed enough.

2. Cut the meat into small pieces or strips. Cut the meat into small pieces, so that each piece of meat can be fully heated during the canning process. When cutting the meat, take care to remove the bones or cartilage. If you can ground meat, you don't need to cut it into pieces. Make the meat into a small pie. Frozen meat cuts better than meat at room temperature.

3. Boil meat. Add some oil to the iron skillet and cook each side of the meat for a few minutes. Once cooked, the meat becomes smaller, so that more meat can be canned. And cooking meat can also make meat taste better. It is not necessary to cook the meat, but can also canned raw meat, unless it is canned ground meat. Season with spices before canning.

4. Get the can ready. Add a little water to the can and heat it on the stove. Before use, cover it and put it in hot water for disinfection.

5. Bottling. Use a spoon to transfer the meat to the can, and add it 2 inches away from the top of the can. Then add water or broth to the bottle to 1 inch away from the top of the can. Do not fill it up, but leave some space above the liquid level.

6. Wipe the jars clean and seal them. Wipe the edge of the bottle with a paper towel made of rattan vinegar to ensure that there is no fat or oil residue. Clamp a bottle cap with pliers, place it on the jar, and tighten the can pull ring.



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