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9 Foods You Definitely Didn’t Know Could Be Canned

9 Foods You Definitely Didn't Know Could Be Canned

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People have been canning at home for years … decades actually. With all of this experience, you would think we all would know what can be canned in pressure cookers. We don’t.

In fact, many people are under the very wrong assumption that fruits, vegetables and things like jam and soup are the only things they can home can.

The reality is that you can home can just about anything you serve your family today. You aren’t limited to eating mushy veggies and fruits if you are relying on your food storage.

You are in for a real treat when you see the following list of foods that can be canned and stored for years. Check out nine things you can preserve in your pressure canner so your family will be eating like kings for years down the road.

1. Hamburger patties. Imagine being able to have a juicy burger, perfectly seasoned, after a blackout. The next time ground beef goes on sale or you get a great deal on a side of beef, you don’t have to put it all in the freezer. It isn’t just patties you can preserve. Ground beef, in general, can be stored for years on your pantry shelf – as can meatballs.

The Quickest And Easiest Way To Store A Month’s Worth Of Emergency Food!

2. Chicken legs and thighs. Eating your favorite cut of chicken cooked the way you like is a pretty common comfort food. You can bake it, fry it or put it on the barbecue with your favorite sauce. Your family will love the idea of their favorite meal, just like they used to eat, when things were normal. You can buy packs of chicken legs and thighs for just a few dollars. This is an excellent, inexpensive way to stock your food storage shelves. Chicken breasts are also an option.

3. Fish. Going fishing is a fun activity and instead of wrapping up your catch and popping it in the freezer, can it instead! Salmon, steelhead, halibut and trout are all excellent tasting after the canning process. You can fillet the fish or dice it up. You don’t need to add any salt or preservatives to the water in the jar. Let the fish do the flavoring. Add a little vegetable oil if you like.

4. Pot roast. It often goes on sale and the next time it does, buy a bunch and home can it. Cutting the roast into small chunks, adding a little salt and then processing it in the pressure cooker is all you need to do to add some nice red meat to your food storage.

9 Foods You Definitely Didn't Know Could Be Canned

Bacon can be canned? Yep. Image source:

5. Bacon. This is something few people want to live without. Canning it and adding it to your food storage means that, during a blackout or crisis, you will be able to make Sunday breakfast like you used to, bacon included.

6. Hot dogs. OK, it may not be the healthiest food, but imagine being able to grill up some hot dogs or whip up a batch of corn dogs for your little ones, even if the food in the freezer is spoiled. Hot dogs are cheap and often go on sale during the summer months, which is a perfect time to load up.

The World’s Healthiest Survival Food — And It Stores For YEARS and YEARS!

7. Butter. This is another staple you won’t want to live without. Load up on butter when it goes on sale and melt it down to put into your canning jars. It is important to note that the USDA does not have any approved methods for canning dairy products, and actually discourages it. However, any seasoned homesteader or canner will probably tell you many stories about eating canned butter without getting sick. Ghee, which is basically canned butter — regularly used in foreign countries.

8. Cheese. Cheese, glorious cheese in all styles like mozzarella, cheddar and even cream cheese. Again, this is another one of those items that people have been home canning for decades, but there is no official approved method. There is always some concern about bacteria growth, but if you go through the canning process the right way and store the jars in cool areas, you reduce the risk of bacteria growing and making anybody ill.

9. Cake. This is something nobody wants to live without, but baking a cake during a blackout or emergency could be difficult. Having jars filled with your favorite flavor of cake ready to eat when you get that craving will be an appreciated luxury. Cake mixes are easy to make or buy in bulk and you can fill your shelves with lots of cooked cakes to make any occasion a little more special.

What foods would you add to our list? Share your tips in the section below: 

Discover The Secret To Saving Thousands At The Grocery Store. Read More Here.

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  1. Article is good but a link or direction to where I can find instructions would have made this article fantastic.

    • I agree. I’d like to know how to can those items. Help!

      • My go to person is Jackie clay, check out backwoods home magazine, she has a canning book out that will answer all of these questions and more. The magazine is well worth having. They have it at Barnes and Noble if you want to check it out.

    • Pinterest!
      I’ve tried canned bacon and nope! But then I can live without that. I have now canned butter, 1/2&1/2 (my addiction) hamburger. Sausage patties. You need a pressure canner for a lot of that though. Although years ago I stove top canned deer, it’s not recommended, but then canning meat isn’t recommended either, lol. Takes hours. The meat was great, but……………….

      • hillbilly girl

        The instruction manuals that come with Pressure canners have full instructions for canning meat, poultry and seafood. The first meat that I canned was chicken. I can only imagine how many qts of chicken that I have done in 30 yrs. I have done, beef, goat, pork and turkey. It’s not difficult. Hope to do sausage and chicken next week.

  2. I know this can be done, but it looks a bit odd. My grandmother’s pantry was always full of jars of ground beef, chicken leg quarters, etc.sitting out at room temperature. No one ever got sick from it. She also was in the habit or canning whatever leftovers were left after a meal and sticking those in the cupboard rather than putting things in the freezer or fridge. Unfortunately, I’m not sure of the proper processing instructions for any of this.

  3. I would love to know how to can the items listed today, but sure need help!! Do you have links that give instructions.
    Thank you

    • Meat has to be canned in a pressure canner. Don’t make the mistake of using a pressure cooker. It can be done in pint or quart jars.
      I have also canned butter in 1/2 pint & pint jars. I buy it on sale (Aldi’s usually has it at a good price during Thanksgiving). We use it all the time. Here’s a link for the butter –

  4. Well all the comments are alike. And mine also. Instructions/directions would be great. I am going to try to research this. If I fine any good links I will post them as a reply to this post. good luck everyone.

  5. I enjoyed reading this article.

    But ditto on the above comments. I have been wanting to can meats. Need some instructions from people who have been successfully canning meats for years. Also want to know if you can use a regular pressure cooker, or if you must have a special canner pressure cooker? The research that I have done gives all sorts of warnings about canning meat.

    Please, please, please – an additional article on procedures and techniques would be greatly appreciated.

    • We are working on that one! Thanks for the comment.

    • Oh, I almost forgot! Forget buying expensive jars of beans, keep to the dried beans and once in awhile make a canner full of canned beans for current use!

    • I have been canning every thing for years. Meat, veggies, fruit. Back in the day I also canned venison and squirrel. I have canned sausage and bacon. You have to use a pressure canner. for all meats. I love canning jams, jellies, I get alot of my instructions and recipes from the Ball blue books. You tube has given me many recipes, my favorite Bean and sausage stew. You can get an attachment for a sealer, and dry seal all types of baked goods, crackers cookies, even candy, seal a meal?? I have yet to can butter, dairy products, I understand some have but I am hesitant to do that. In canning, every thing, every step has to be done by the book, to the letter, no short cuts. Getting ready to make watermelon and beet pickles here soon. Just type in a search word for the food you are looking to can, on the web and at You tube.

    • I have my grandma’s old Kerr Canning book and tells you how to can usual stuff plus Fish, Meats, Soups and unusual foods. I love this book and have given copies to all my kids. Some of the meats are meat loaf, ham, bunny sausage, brains and a bunch of other things. Try to see if you can find old canning books at yard sales.

  6. When learning to can meat Youtube is a great resource. Not only do you get the recipes you get practical experience of watching it being done. Lynda’s Pantry is a good resource as well as ourhalfacrehomestead and they even answer your questions

    Sunny no you can not use a pressure cooker to can meats or anything else that calls for pressure canning, it has to be a pressure canner.

  7. I have canned butter after watching some YouTube videos. Worked great! And is a good way to take advantage when butter goes on sale.

    I have been canning meat since pre-Y2K. I followed my Ball Blue Book instructions.

    Good luck!

  8. I’ve been canning venison, beef, chicken, bacon and sausage links for a few years. The only difficult one is bacon. All the others, put the chunks of meat in the jar, add broth and salt if you want, but it’s not necessary, leave head space, wipe the rim and put on the lid and ring finger tight. Process quarts for 90 minutes at 10 pounds (15 pounds if you are over 1000′ elevation.) and pints for 75 minutes. Wide mouth jars are preferable.

    For bacon, use thick sliced and cut the strips in half (across the middle). Take a strip of parchment with the width cut to just about the length of the bacon. You will have to experiment on the next part to get it right. Lay a single layer of bacon side-by-side on the parchment, then lay a 2nd piece of parchment and lay it on top of the bacon. Add a 2nd layer of bacon. Now, roll it up until the roll is just big enough to fit into the jar. (Use wide mouth jars for this.) Wipe the rim, add the lid and ring. Process the same as above.

    The bacon will fry and crisp and if done properly is not much different from fresh made.


    I learned that if you cool in fridge a few minutes, you don’t need to shake as often. Every 10 minutes worked for me.

    I have 21 pints.

  10. Do butter before you go to bed – When doing butter – turn your oven on to 200 degrees; melt your butter; pour into pint sized jars using a funnel to help keep the rim clean; use vinegar to wipe the rim of the jar to make sure you got off any of the butter that might have splashed there; leave a 1/2″ headspace, put on your lid and ring and finger tighten the ring. Put the jar into a cake pan, repeat until the whole pan is full (or your jars are gone) close the oven door and leave it alone for 2 hours. Then turn the oven off and leave it alone for 8 hours. The jar lids will seal as they do when you pressure can. If the jar does not seal, you can wipe the rim again with vinegar, and replace the lid and re-process.

  11. I have pressured canned BBQ ribs, homemade baked beans, chicken soup, turkey and gravy, hamburger, pot roast, bacon, pork chops, homemade ham & bean soup, ham w ham gravy, and I have recipes for making a dry soup mix for a cream of ????? soup (you can add whatever you want, mushroom, broccoli, chicken, etc) I also do homemade rice a roni. I make drink mixes, a variety of hot chocolate drinks, flavored coffees, teas, etc.

  12. Canning cheese, turn on your oven to 250 degrees, take a block of cheese, and cut it into small cubes, put the cheese into a small jar 1/2 pint to pint size, Pack the cheese in as much as you can, wipe the rim of the jar with vinegar, put on the lid, and ring and finger tighten. Put the jars into a cake pan, put into the oven for 3 hours, then turn off the oven and leave it sit overnight for 8 hours. The jars will seal like they do for pressure canning. If the jars don’t seal, take the lid off, wipe the rim again with vinegar, replace the lid and re process.

  13. This is not an approved method. My family has always canned meat and not in a pressure canner. We have only used boiling water bath canners. This requires the food to be hot when it goes in the jar, fully cooked, we also use a multiple hurdle method, the meat dishes are acidified with tomatoes and salted. Once the canner reaches a boil we let it go for three hours, before removing the jars, which are allowed to slowly cool.

    The big fear in canning is C. bot toxin. Colstridium botulinum is an anaerobic spore forming bacteria. The spores are heat resistant. After canning that does not kill all of the spores the can began growing in the airless environment of a canned good producing the deadliest toxin know to man. All approved canning methods allow for a 12D (a 12 log) kill of C. bot spores. so if there was 1,000,000,000,000 spores per gram there would be 1 after a 12D kill. A 12D kill offers a large safety margin. The 12D kill is based after time and temperature, the higher the temperature the lower the time, that is why pressure canning in often recommended, because higher pressure is used to get around the 212F (100C) boiling point of water. At higher pressure the water boils at an higher temperature (this is also seen in the lower boiling temperature at high altitudes due to the low air pressure). There are many serotypes of C. bot and not all have the same heat liability some are more heat resistant in higher salt and acid environment, so don’t be afraid to take a food safety course to get some more information.

    BYW, toxin can be destroyed by bring it to a boil for a period of time. So fully cooking food from a can adds an extra margin of safety.

  14. The best canning videos have been by bexarprepper and perbain on youtube
    They’re reliable and safe
    Linda’s pantry is also good.

  15. We have been canning for over 30 years now and learned how to can using both the water bath and pressure methods. There are definite uses for both based upon what it is you are canning. The easiest and best guide I have found is the Ball Blue Book- The Guide to Home Canning and Freezing. I have owned it for over 20 years and still use it when I have a question. Not only does it give reliable tried and true steps for canning but also gives you information on garden growth requirements based upon family size and average consumption. It has sections on high and low acid foods which allow you to chose which method will work best for preservation as well as many other sections for jams, jellies, relishes, pickles. If you are just starting out or want reliable guidance, then this book is a must have which you will use continually, and like me probably 20 years later.

  16. I don’t have a website – I am just a person and I am interested in your articles. Do you have a newsletter I can sign up for?

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