A discussion recently popped-up on the Food In Jars Facebook page about canning your own meat. However, the recipe involved would never pass muster with the USDA because it involved a boiling water bath canning method. I happened to have a book with some tested recipes for canning meat (the right way) so I'm posting them here to share with the discussion participants. If this isn't your thing, carry-on. :-)
Chicken (Bones Removed)
Steam or boil chicken until about 2/3 done. Remove skin and bones. Pack hot chicken into hot jars, leaving 1 inch headspace. Add 1/2 teaspoon salt to each pint, 1 teaspoon to each quart if desired. Ladle hot cooking liquid, water, or chicken broth over chicken, leaving 1 inch headspace. Remove air bubbles. Adjust two-piece caps. Process pints 1 hour and 15 minutes, quarts 1 hour 30 minutes at 10psi in a pressure canner.
Raw Pack - Separate chicken at the joints. Pack chicken into hot jars, leaving 1-inch headspace. Add salt (1/2 tsp pints, 1 tsp quarts) if desired. Do not add liquid. Adjust caps. Process pints 1:05, quarts 1:15 at 10psi.
Hot Pack - Boil, steam, or bake chicken until 2/3 done. Separate at joints. Pack hot chicken into hot jars, leaving 1 inch headspace. Add salt (1/2 tsp pints, 1 tsp quarts) if desired. Ladle hot cooking liquid, water, or broth over chicken leaving 1 inch headspace. Remove bubbles and cap. Process pints 1:05, quarts 1:15 at 10psi.
use beef or other meat suitable for stewing. Cut into 11/2 to 2 inch cubes. Remove fat and gristle. Simmer meat in water to cover until hot throughout. Add 1/2 teaspoon salt to each pint, 1 teaspoon salt per quart if desired. Pack hot meat into hot jars with 1-inch head space. Ladle hot cooking liquid over meat, leaving 1 inch headspace. De-bubble and cap. Process pints 1:15, quarts 1:30 at 10psi.
Put meat through a food chopper and measure. Cook meat in hot skillet until seared. Stir in 1 to 11/2 cups boiling water, broth, or tomato juice. Add 1 teaspoon salt per quart if desired. Pack hot meat and liquid into hot jars, leaving 1 inch headspace. De-bubble and cap. Process pints 1:15 and quarts 1:30 at 10psi. To serve, use for meat loaf, baked hash, or stuffing vegetables.
All recipes come from a 1995 copy of the Ball Blue Book (which was published AFTER the most recent canning rules updates regarding acid/non-acid foods). I've paraphrased slightly and used abbreviations to make the typing easier.
There are also recipes for roast, spare ribs, steaks & chops, pork tenderloin, pork sausage, and wild rabbit and squirrel (I'm not joking). There are recipes for clams, tuna, crab meat, shrimp, and smelts. If you'd like me to add any of these, just comment below and ask.