Perfect Canning Lamb Mutton: 5 Foolproof Steps to Tender Meals
A guide to canning lamb mutton for long-term storage.
- Prep Time: 20 mins
- Cook Time: 90 mins
- Total Time: 110 mins
- Yield: 4 pints 1x
- Category: Preserving
- Method: Pressure Canning
- Cuisine: Global
- Diet: Halal
Ingredients
Scale
- 2 lbs lamb mutton, cubed
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 1 cup water or broth
Instructions
- Trim excess fat from the lamb mutton and cut into cubes.
- Season the meat with salt and black pepper.
- Heat olive oil in a pan and brown the meat on all sides.
- Pack the browned meat into sterilized canning jars, leaving 1-inch headspace.
- Pour water or broth into the jars to cover the meat.
- Wipe the jar rims clean and seal with lids.
- Process in a pressure canner at 10 psi for 75 minutes for pints or 90 minutes for quarts.
- Remove jars and let cool before storing.
Notes
- Use fresh lamb mutton for best results.
- Adjust seasoning to your taste.
- Check seals before storing.
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 0g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 80mg
Find it online: https://cannedkitchen.com/canning-lamb-mutton-recipe-easy-steps/