While beef is the most popular for canning in the US, you can also use lamb, mutton, and goat in any of these recipes. Pork, chicken, and other meats are also fine safety-wise in these recipes, but they’ve really been formulated for red meats based on the seasonings.
You might think of canning as a way of making jam and jelly, and it is, but reimagine it instead as a method to help you attain your low carb diet goals.
In a pinch, you can even just eat canned meat right out of the jar with a fork (though, of course, it’s better if you heat it first). Low quality, tough cuts are tender and delicious after pressure canning. It’s like they’ve been slowly braising all day long.
Canning meat is one of the simplest and most versatile ways to preserve meat without refrigeration. Learn how to can meat at home including beef, pork, chicken, venison, and more. Canning meat at home means that you have shelf-stable, ready-to-eat protein at a moment’s notice.