Combine the meat mixture with parboiled rice.
Ensure it’s slightly soupy – the liquid helps in canning.
5. Fill the Jars
Use a ladle to fill jars, leaving 2–3 cm headspace.
Remove air bubbles by tapping jars.
Wipe rims and seal with sterilized lids.
6. Pressure Canning
Place jars in a pressure canner.
Process at 10–12 PSI:
Pints (500 ml): 75 minutes
Quarts (1 L): 90 minutes
Allow pressure to drop naturally before opening.
Important: Do not use water-bath canning for meat. Only a pressure canner makes it safe.
7. Cool and Store
Place jars on a towel and let cool for 12–24 hours.
Check seals – the lid should be firm and not move.
Label with date and contents.
Store in a cool, dark pantry.
Storage & Shelf Life
Shelf life: 6–12 months.
Once opened: Refrigerate and eat within 3–4 days.
Store away from heat and sunlight.
Serving Ideas
Heat directly in a saucepan with a splash of water.
Serve with fresh herbs or vegetables.
Perfect for lunch, camping, or emergency meals.
Common Mistakes to Avoid
Overcooking the rice – it will turn mushy after storage.
Skipping sterilization – jars must be fully clean.
Forgetting headspace – jars can burst.
Using water-bath canning – unsafe for meat.
Not checking seals – unsealed jars must be refrigerated.
FAQs
Can I use other meats?
Yes – chicken, turkey, lamb, or even fish. Adjust cooking time accordingly.
Can I add spices?
Absolutely. Bay leaves, cumin, thyme, or oregano work very well.
Can I do this without a pressure canner?
No. Meat must be pressure canned to prevent bacterial growth.
Can I make a vegetarian version?
Yes. Replace meat with beans, lentils, or chickpeas.
Final Thoughts
Preserving meat and rice in jars is an excellent way to prepare nutritious, homemade, ready-to-eat meals. It may seem like a lot of work the first time, but once you master the process, you’ll love having a pantry full of jars that save time, money, and effort.
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