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Whether choosing to preserve food by canning, freezing or drying, remember there are guidelines to follow for the best results in safety and flavor.
Feller says, "When stored in a cool and dry place canned meats are safe indefinitely. Cans with visible signs of damage such as dents, rust or swelling are not safe to eat."
Pressure canning is the only safe home canning method for meats and low-acid foods. This method uses a pressure canner — similar to, but heavier than, a pressure cooker. A small amount of water is placed in the pressure canner and it is turned to steam, which without pressure would be 212 °F (100 °C), but under pressure is raised to 240 °F ...
An essay in Salon calls the practice of canning "haute," though dismisses it as an inappropriate source of nourishment for people with real day jobs, part of a too-precious do-it-yourself (DIY) craze.
Low-acid foods, such as vegetables and meats, require pressure canning. Food preserved by canning or bottling is at immediate risk of spoilage once the can or bottle has been opened. Lack of quality control in the canning process may allow ingress of water or micro-organisms.
Potted meat is a form of traditional food preservation in which hot cooked meat is placed in a pot, tightly packed to exclude air, and then covered with hot fat. [ 1 ] [ 2 ] As the fat cools, it hardens and forms an airtight seal, preventing some spoilage by airborne bacteria . [ 3 ]
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