The best recipes for canning roast meat. Treat yourself to that great taste whenever you feel like it!

Do you know that you can save a lot of time by preparing lunch?

You can create a delicious treat in no time, without standing in the kitchen all morning.

All you have to do is cook a larger amount of meat, which you can then preserve.

You don’t have to worry about what to make for lunch – simply pull this delicacy out of the pantry and the problem is solved.

Try our fancy roast meat canning recipes you’ll love!

Canning roast meat in jars

If you have a canning pot, simply can any meat according to our recipe.

You will need

• meat (pork, chicken, beef, etc.)
• spices – salt, cumin, garlic, pepper
• water
• jar
• canning pot with a thermometer

Preparation process

• Thoroughly clean the meat from tendons, bones and excess fat and rinse.
• Prepare a mixture of salt, cumin, garlic, pepper and oil.
• Cut the meat into pieces and then put it in the spice mixture and let it sit in the fridge for at least 12 hours.
• In the meantime, prepare canning jars that you sterilize and dry properly.
• Once the meat is ready, put it in the oven and cook as usual.
• Do not forget that onions or other vegetables are not added to the meat.
• After baking, place the meat in jars and cover with water – about 1.5 deciliters.
• If you would like to cook the meat in its own juice, use the resulting juice from the roasting pan instead of water.
• Wipe the edges around the glasses thoroughly with a paper towel and seal.
• Place in a crock pot, where you cook at a gentle boil for about one hour.
• If you baked the meat only until semi-soft, preserve it the next day at 95 degrees for one hour.
• Allow the jars to cool and store in a dark, cool place.

Canning roast pork

When canning pork, you can combine pork – try pork belly, neck and shoulder or pork knee.

You will need

• 2 kg of pork belly
• 2 kg pork neck
• 2 kg pork shoulder
• 6 slices of English bacon
• salt
• pepper
• crushed cumin
• garlic
• water
• thyme
• oil
• jar
• canning pot with a thermometer

Preparation process

• First clean the meat, remove tendons, excess fat and wash.
• Cut the meat into smaller pieces – so that they fit into the jars.
• Make the marinade – mix salt, pepper, cumin, crushed garlic and thyme with a little oil.
• Put the chopped pieces of meat in the marinade and let it sit in the fridge for a few hours.
• Prepare a large roasting pan and grease it with a little lard.
• Place the pieces of meat in the baking dish, cover with a little water and bake as you are used to.
• In the meantime, thoroughly sterilize your canning jars and lids.
• Place the baked meat in the dried jars while still hot.
• Cover with a little water or roast meat.
• If you don’t know what to do with the browned belly skin, you can put a piece in the jar with the meat.
• Wipe the rim of the canning jar dry and close the lid.
• Place the glasses in a saucepan and cover with water.
• Cook for one hour at 95-98 degrees.
• Store the jars after they have cooled – do not turn the jars upside down so that the fat remains on top.

Canning roast meat in the oven

Roasted meat can also be cooked in an oven, which almost everyone has at home. So let’s do it!

You will need

• roast meat
• spices – salt, cumin, garlic, pepper
• water
• canning jars
• deep tray with a tea towel

Preparation process

• First, remove the bones, tendons and fat from the meat.
• Cut the meat into smaller pieces, salt, sprinkle with cumin and garlic.
• Place in the baking dish and bake in the classic way.
• Meanwhile, prepare your canning jars by sterilizing them.
• Once the meat is cooked, start putting it in the jars – leave the oven on.
• However, don’t pour it all the way to the rim, just halfway up the glass.
• Top up with water or the resulting cooking juice – it depends on whether you want to cook the meat in its own juice.
• Wipe the neck of the glass with a paper towel and close the cap tightly.
• Prepare a deep tray and line it with a tea towel – so that the glasses don’t crack.
• Do not forget that the glasses must not touch, always stack them 1 centimeter apart.
• Cover with a little water and place in the oven.
• Bake at 90 degrees for 2 hours.
• Store the chilled glasses.

Storing roast meat in a microwave oven

Try preserving roast meat in the microwave. It’s simple and fast!

You will need

• roast meat
• oil
• spices – salt, crushed cumin, garlic
• water
• canning jars and lids
• plastic bowl

Preparation process

• First, remove the bones, tendons and fat from the meat and rinse it.
• Mix the spices with oil, cut the meat into pieces and put it in the resulting marinade.
• Leave to marinate in the fridge, ideally overnight.
• Place in the baking dish and bake in the classic way.
• In the meantime, sterilize your canning jars and then dry them thoroughly.
• Once the meat is cooked, put it in jars and cover with baking powder.
• It is important to leave a space of at least 2.5 cm between the contents and the lid.
• Cover and place the jars in a plastic bowl in the microwave.
• Set the highest power of 700 Watts – 1 glass of 0.7 l needs 8-10 minutes to brew, a smaller glass takes 5-6 minutes.
• With each additional glass, double the time.
• Remove the jars, let cool and store.

What should you know about curing roast meat?

Do you know that even with this type of canning, you have to follow certain rules so that your meat lasts as long as possible in the jars?

• Always store meat in clean and dry jars – sterilize them thoroughly before each canning.
• You’re probably used to putting onions and other vegetables in the oven together with meat when roasting – avoid this habit when canning, onions are known for their quick fermentation , so they would cause a lot of trouble in a canning jar.
• Do not fill canning jars with meat to the brim, always leave at least the top third of the jar free.
• Lids with a red rubber band are specially designed for canning meat.
• Meat canning does not need any special marinade – ordinary boiled water is enough.
• If you can the meat in cans, remember that the cans must be completely submerged in the water bath .
• Do not turn the jars upside down so that the fat stays on top.

And how did you like our recipes today? Write to us in the comments!