How to Preserve Meat and Rice in Jars: A Delicious Homemade Canned Meal That Lasts for Months

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### 🧑‍🍳 How to Make and Can Meat and Rice in Jars

#### 1. **Prep Your Ingredients**

* Pre-cook the rice until just tender (don’t overcook).
* Brown or partially cook the meat in a skillet with onions and garlic—this adds flavor and reduces canning time.
* Lightly sauté other vegetables if using.

#### 2. **Fill the Jars**

* In each sterilized jar, layer meat, rice, vegetables, and seasoning.
* Leave **1 to 1¼ inches of headspace** at the top.
* Pour hot broth into each jar to just cover the contents, maintaining headspace.

#### 3. **Remove Air Bubbles**

* Use a clean utensil or canning spatula to gently remove any air bubbles by running it along the inside of the jar.
* Wipe rims with a clean cloth or paper towel.
* Apply lids and tighten bands to fingertip-tight.

#### 4. **Pressure Can Safely**

* Place jars in a pressure canner.
* Process **pint jars for 75 minutes** (or **quart jars for 90 minutes**) at the recommended pressure for your altitude (typically 10–15 PSI).
* Allow the canner to return to zero pressure naturally before opening.

#### 5. **Cool and Store**

* Carefully remove jars and place on a towel.
* Let them cool undisturbed for 12–24 hours.
* Check that all lids are sealed. Store in a cool, dark place.

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### 🥣 How to Use Your Canned Meat and Rice

To serve, simply open a jar, pour contents into a saucepan, and heat through. You can also microwave it in a bowl or add extra broth for a quick soup or stew. It’s perfect for:

* Fast weeknight dinners
* Office lunches
* Camping or RV trips
* Emergency food reserves

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### ✅ Pro Tips

* Don’t overfill jars—leave room for expansion.
* Avoid high-fat cuts of meat—too much fat can interfere with sealing.
* Label jars with the date so you can use the oldest first.
* Store in a cool, dark pantry for best results.

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### Final Thoughts

Canning meat and rice together might sound like an old-fashioned skill, but it’s making a major comeback for good reason. With just a few hours of prep and a pressure canner, you’ll have **delicious, shelf-stable meals** ready whenever you need them.

It’s convenience, economy, and flavor—all sealed in a jar.

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Want a printable version of this guide or tips for flavor variations (like Tex-Mex, curry, or Italian-style)? Just let me know!