Name: Homemade Canned Meat: A Hearty Meat Supply with Long Shelf Life
Prep time: 240 min
Cook time: 240 min
Total time: 240 min
Yield: 20
Ingredients: 5 kg beef (chuck, neck, shank); 1 kg bacon; 1 tablespoon salt; bay leaf (1 pc in each jar); approx. 10 black peppercorns

Homemade Canned Meat: A Hearty Meat Supply with Long Shelf Life

Homemade Canned Meat: A Hearty Meat Supply with Long Shelf Life

Easy to prepare
20 portions
240 minutes

Jan, 09. 02. 2026

Homemade canned meat is a great classic for anyone who wants to have a long-lasting supply of tasty meat without unnecessary additives. This recipe allows you to prepare a quality meat base for storage so that it will last a long time and always be ready to use in soups, sauces, or as a quick dinner. If you feel like trying other delicious meat recipes from home cooking, we also recommend chicken livers roasted in the oven with garlic and potatoes or the hearty hearty lentil soup, which complement the selection of meaty and filling recipes suitable for the whole year. You can easily include these recipes in your meal plan alongside the homemade canned meat.

For 20 portions

Ingredients

5 kg beef (chuck, neck, shank)
1 kg bacon
1 tablespoon salt
bay leaf (1 pc in each jar)
approx. 10 black peppercorns

Preparation procedure

Trim the beef and cut it into larger cubes. Put it into a pot, lightly salt, add a small amount of water and simmer over low heat until tender. The meat must be fully cooked.
Cut the bacon into larger pieces and slowly fry it to render the fat. Set the pieces aside and save the fat.
Thoroughly wash and sterilize the jars. Place a bay leaf and several black peppercorns on the bottom of each jar. Then fill alternately with layers of meat and bacon. Finally pour in the hot fat so that the meat is completely submerged.
Close the jars tightly with lids. Put a cloth on the bottom of a large pot, place the jars so they do not touch, and fill with water to about three quarters of their height. Heat over low heat and maintain a gentle simmer for approximately 90 minutes (from the moment the water starts to bubble).
After cooking, carefully remove the jars, wrap them in a blanket and let them cool slowly. After cooling, check that the lids are sealed.

Number of servings

approx. 20–25 servings (from 5 kg of meat)

Total preparation time

approx. 4 hours

(including cooking the meat and canning)

Storage and safety

Store prepared canned meat always in a cool, dark place – ideally in a cellar or refrigerator. After opening, consume as soon as possible.

If you want to achieve storage at room temperature, it is necessary to use a pressure canner – ordinary water-bath canning for meat is not sufficient.

Recipe conclusion

Homemade canned meat is a great supply for anyone who likes honest cooking without unnecessary chemicals. Thanks to the simple ingredients and traditional method, you get tasty meat that can be used in sauces, soups, goulashes or just with bread. With proper storage it is a practical and proven homemade specialty.

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