Why This Works
Salt & Vinegar: These two key ingredients help prevent bacterial growth, especially botulism. Always follow the salt measurement and don’t skip the vinegar.
Fat and Liquid Seal: The meat releases natural juices and fat during cooking. Combined with the added water and rice, they create a flavorful, sealed environment.
Pressure Cooking Without a Pressure Cooker: Extended boiling time simulates pressure-cooking, making the contents shelf-stable.
This homemade canned meat and rice method is a fantastic way to preserve food naturally, with no chemicals or artificial preservatives. With a little time and care, you can stock your pantry with hearty, ready-to-eat meals that taste just as good months later.
Whether you’re planning ahead for emergencies or just want to simplify your meals, this method delivers convenience, flavor, and tradition — all in one jar.
Disclaimer: Always ensure proper sterilization and storage practices when canning food at home. If a jar does not seal correctly or shows signs of spoilage, discard it immediately.
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