Have you ever been curious about canning meat? Is it safe? How do I do it safely? Why would I want to can meat?

Canning is a great method to preserve and extend shelf life for many types of foods, including meat products. Using safe preparation and storage practices allows for anyone to store nutritious, high-quality protein.  

Before joining K-State Research and Extension, I had done a little canning but mostly just trying to preserve garden produce. After taking a professional development canning class specifically for Extension agents, I learned even more about canning and also how to can meat. I found canning meat a great skill to have in the kitchen. Why? You may ask ...

Well, canning meat can be an easy way to get supper on the table. As a busy, working wife and mother I’m often struggling at the end of the day to come up with yet another meal my family will eat. I’m tired and hungry. I need something fast and easy! When you have canned meat on the shelf, all you have to do is open the can, warm it up and add some vegetables or grains to make a fast meal.

Canning meat can also be healthy. Sometimes, when you purchase canned meat there maybe be unwanted ingredients. When you preserve the meat yourself you know exactly what is in there and can control the amount of ingredients you want in your food, for example, the amount of salt.

When preserving meat you can use inexpensive cuts of meat and they turn out tender and tasty! Canning can be a way to save money on your animal-based protein. Yes, there is some expense if needing to purchase equipment but hopefully those will be one-time expense that you can use for many years.

Next, canning may be another way to store food. Are you running out of freezer space? This can be a great way to free up that space by canning your meat.

Do you hunt or fish? You can also can game meat and fish! Canning wild game and fish is another way to preserve your protein well past the hunting and fishing season.

Finally, making it a social affair and doing with other people such as family and friends can make the work turn into a fun day. This can also help to minimize costs if you are able to preserve food with others. I always say, “Canning is like exercise, it is much more fun doing with others!” 

If you are curious and would like to learn more, Karen Blakeslee, K-State Research and Extension Rapid Response Coordinator and food scientist, will be in Hays to hold a meat canning workshop on Aug. 7, from 1-5 p.m. at the First United Methodist Church, 305 W. 7th St. We will preserve beef and chicken at the workshop, using both raw and hot pack methods. All supplies will be provided. Karen will include information on the science and history behind food preservation, safe pressure canning of all types of meat, and tips on freezing and dehydrating. The cost is $35

If you have any questions or would like to sign up please call 785-628-9430 or email Monique at moniquek@ksu.edu.

Monique Koerner is the Family and Community Wellness Agent with K-State Research and Extension – Cottonwood District. You may reach her at: 785-628-9430 or moniquek@ksu.edu.