Canning Meat Cookbook

When the freezer fails and store shelves run dry, nothing offers peace of mind like jars of shelf-stable, home-canned meat. The Canning Meat Cookbook is your complete step-by-step guide to pressure canning beef, pork, poultry, and wild game—ensuring a reliable source of protein that can last up to 25 years.

Inside, you’ll discover the only USDA-approved method for long-term meat preservation and learn exactly how to kill dangerous bacteria like botulism using proper heat and timing. You'll master key techniques like hot pack vs. raw pack, how to choose the right cuts, and how to trim fat to prevent spoilage. The book also includes the author’s complete safety checklist, troubleshooting guides, and an equipment breakdown so you know exactly what tools to trust.

Beyond safety, you’ll get practical advice on storage, seal failure, and how to spot spoilage—plus over 60 pressure-canning recipes for real meals like beef burgundy, chicken fajita mix, BBQ pork, venison chili, and more. There’s even a full 30-day shelf-stable meal plan to help you turn your canned meats into daily meals.

Whether you’re a homesteader, off-grid prepper, or just want to reclaim control over your food supply, this book gives you the skills and confidence to stock your shelves with meat you can trust.