For a reliable, delicious, and straightforward way to preserve meat without a refrigerator, this time-honored technique of canning meat with rice and vegetables delivers an excellent solution. With minimal ingredients, you can create shelf-stable jars filled with wholesome, ready-to-eat meals that stay fresh for months when stored in a cool, dark place. Perfect for emergency preparedness, camping adventures, or convenient weeknight dinners, this approach combines ease with rich, satisfying flavors.
Ingredients You’ll Need
To prepare this hearty canned meal, gather the following:
1.3 kg beef neck (or pork shoulder, or another fatty cut)
2 medium onions, 2 medium carrots
800 g rice (short or medium grain works best)
Salt (1 teaspoon per kilogram of meat), black pepper
1 teaspoon spice mix (optional), 1 teaspoon sweet paprika
Vegetable oil for frying
Boiling water
1 tablespoon 9% vinegar per jar
Sterilized jars with lids (0.7-liter size recommended)
A towel or cloth for the pot
Preparing the Meat and Vegetables
Begin by cutting the meat into walnut-sized pieces. Heat vegetable oil in a pan and fry the meat until it develops a rich, golden-brown crust to seal in its natural flavors. Add finely chopped onions to the pan and cook until they turn golden and aromatic. Next, incorporate diced carrots, sweet paprika, the optional spice mix, salt, and black pepper. Stir and cook until the vegetables soften and release a fragrant aroma.
Rinse the rice thoroughly under running water until the water runs clear, ensuring the grains won’t clump during the canning process.
Assembling the Jars
Using sterilized jars, layer the ingredients as follows:
Place 3 tablespoons of washed rice at the bottom of each jar.
Add a generous spoonful of the meat and vegetable mixture.
Follow with another layer of rice, then more meat and vegetables.
Top with a final layer of rice, leaving approximately 2 fingers’ width of space at the top.
Pour boiling water into each jar until the ingredients are fully submerged. Add 1 tablespoon of 9% vinegar to each jar, then carefully wipe the rims to ensure a clean seal. Secure the jars with clean, tight-fitting lids.
Cooking the Jars
Line the bottom of a large pot with a towel or cloth to shield the jars from direct heat. Place the sealed jars inside the pot and fill it with hot water until the water level reaches the jar lids. Bring the water to a boil, then lower the heat to maintain a gentle simmer. Let the jars cook for 4 hours, checking occasionally and adding more hot water if necessary to keep the jars submerged.
Once the cooking time is complete, allow the jars to cool gradually in the pot or wrap them in a towel to cool slowly. After cooling, inspect the seals—properly sealed lids will appear slightly concave. If any jars fail to seal, store them in the refrigerator and consume within a few days. Sealed jars can be stored in a cool, dark place for 12 months or more.
Serving and Benefits
To enjoy, simply warm the jar’s contents in a pan or microwave and serve alongside a fresh salad or crunchy pickles. These jars are perfect for camping trips, road adventures, or quick meals at home.
The preservation process succeeds due to the combined effects of salt and vinegar, which prevent bacterial growth, and the extended simmering time, which mimics pressure cooking to ensure shelf stability. The meat’s natural fats and juices blend with the rice and water, creating a flavorful, sealed environment that maintains both taste and texture.
Final Notes
This traditional canning method yields nutritious, ready-to-eat meals free of artificial preservatives. With careful sterilization and proper sealing, your pantry will be stocked with delicious, homemade food ready to enjoy at a moment’s notice.
Disclaimer: Always adhere to safe canning practices. Discard any jars that fail to seal properly or exhibit signs of spoilage, such as off odors, bulging lids, or unusual appearance.
