Go Back

How to Can Stew Meat/Cubes of Meat

This is such a great way to take tough tough meat and make it so tender, plus shelf stable to boot!


  • Beef or Wild Game steaks or roasts, the tougher the better 1 lb to a pint jar, 2 lbs to a quart jar


  • Prep your meat- cut it up it into 1 inch cubes
  • Prep your jars. They dont need to be sterilized just very clean, and check for any cracks or chips, especially on the rim.
  • Get your canner ready according to the instructions. Get your lids and rings. Make sure your rings arent bent/dinged/rusty.
  • Fill your jars with the meat, using a canning funnel to keep jars as clean as possible, leaving 1 inch head space.
  • Wipe your jar rims clean with a clean wet cloth, put a canning lid on the jar (no need to presoak for pressure canning!) and put a ring on to finger tight tightness.
  • Put your jars in the canner and follow instructions as to venting, pressure weight etc and what PSI for your altitude.
  • When it gets to pressure, set timer for 1hr and 30 minutes.
  • Keep an eye on the canner, adjusting heat or sliding pot off the element a bit if the pressure starts getting too high. You dont want it to go below your required PSI, but its okay if it goes a bit over. (Mine frequently sits around 13 PSI cause I cant quite make it sit at 12 reliably...)
  • When the timer is done, gently move the pot off the heat and let it cool.
  • Look at your pressure canner manual as to when you can take the lid off. Often mine just sits overnight.
  • When the time is right, take the lid off, using oven mitts, and opening it AWAY from you. Its going to steam a lot if it didnt sit overnight.
  • Using jar lifters, move your jars to somewhere they can sit for 24 hrs- I put a tea towel on a side counter. You could put them on a cookie sheet or roasting pan so if you need to gently move them you can. If a ring is really loose i may ever so gently tighten it a bit.
  • When your jars have cooled, check the seals. I always take the rings off and gently pry the lid. If they dont stand up to me gently prying them- they werent sealed well enough.
  • Wipe your jars clean if needed, label your jars, and then my least favourite part of canning- haul it all down to the root cellar.
  • To serve, simply open your jar, drain if desired, add into whatever you're wanting some fall apart tender meat for!



Feel free to can a combination of things in a pressure canner as long as they have the same processing times. This means ground meat, dried beans and cubed meat could all be done at once, if you're wanting to fill up the rest of your canner load, I highly suggest canning some dried beans!