One of the perfect ways to preserve food is through canning. Canned meat has a longer shelf life than frozen meat if it is handled and stored properly. Almost all kinds of meat can be canned, make sure that the meat you are going to can is of high quality because the higher the quality of your meat the better your canned product will be.
Different kinds of meat require different settings in the pressure canners. For less than 2,000 feet, if you have a dial gauge set it to 11 pounds of pressure. For a weighted gauge and under 1,000 feet set it to 10 pounds of pressure, if above 1,000 feet set it to 15 pounds of pressure.
For chicken meat or rabbits without bones if the pack style is hot and raw and the jar sizes are pints and quarts, the process time will be 75 minutes for pints and 90 minutes for quarts. If they are with bones process time will be 65 minutes for pints and 75 minutes for quarts.
For ground or chopped meat for hot pack style, process time will be 75 minutes for pints and 90 minutes for quart sized jars. Same goes for strips of meat, cubes or chunks for hot and raw style packing, 75 minutes for pints and 90 minutes for quarts on the pressure canner.
For meat stock canned for pints and quarts jar sizes for hot pack style, process time is 20 minutes for pints and 25 minutes for quarts.
And for fish, raw pack style in pints jar sizes 100 minutes or 1 hour and 40 minutes in the pressure canner.
These are the recommended processing time for canning meats in pressure canners. If you are canning your own meat, it gives you assurance that your food is properly processed and you are sure about its freshness and quality.