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Discussion Starter #1
I'm gonna can some deer meat today and read that meat should not be frozen prior to canning. I believe this to be because of how the water reacts to the freezing process andit forces out of the meat to some degree. To prove this, I'll be adding a bit of moisture to the cold pack meat (not much mind you, just a couple table spoons in a pint jar).

I'll also take lots of pics and post the tutorial because many folks have asked about canning meat on the forum over time.

Anyone have any thoughts on canning previously frozen meat?
 

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I have canned moose that was frozen when it was given to me and had no problem. Just be sure it is completely thawed before you begin.
 

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When we used to take our meat to the processor to get cut up, half the time it came back frozen. We always canned it the same whether it was frozen or not. Never seemed to make any difference.
 

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Discussion Starter #4
yep, already thawed before i posted...it is cooking now and i will be uploading pix and tutorial soon
 
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