If you want a simple, practical, and tasty way to preserve meat without refrigeration, this traditional method of canning meat with rice and vegetables is a perfect solution.
The process requires only a few ingredients and results in ready-to-eat jars of hearty meals that can last for months in a cool, dark place. Whether you’re preparing for emergencies, stocking up for camping, or looking for quick weeknight meals, this method offers convenience and flavor.
Ingredients You’ll Need
• 1.3 kg beef neck (or pork shoulder, another fatty cut)
• 2 medium onions, 2 medium carrots
• 800 g rice (short or medium grain preferred)
• 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 recommended)
• A towel or cloth for the pot
Preparing the Meat and Vegetables
Cut the meat into walnut-sized chunks. Fry in oil until browned to lock in flavor. Add chopped onions and cook until golden, then add diced carrots, paprika, spice mix, salt, and pepper. Cook until the vegetables soften and the mixture becomes fragrant.
Wash the rice thoroughly until the water runs clear to prevent clumping during cooking.
Assembling the Jars
In sterilized jars, layer the ingredients:
• 3 tablespoons of washed rice on the bottom
• A spoonful of meat and vegetables
• More rice, then another spoonful of meat
• Finish with rice, leaving about 2 fingers’ width from the top
Fill each jar with boiling water so all ingredients are submerged, then add 1 tablespoon of vinegar. Wipe the rims and seal tightly with clean lids.
Cooking the Jars
Place a towel at the bottom of a large pot to protect the jars from direct heat. Arrange the sealed jars inside, fill the pot with hot water up to the jar lids, and bring to a boil. Reduce heat and simmer gently for 4 hours, topping up with water if needed.
After cooking, let the jars cool slowly in the pot or under a towel. Once cooled, check the seals—lids should be slightly indented. Any unsealed jars should be refrigerated and eaten within a few days. Properly sealed jars can be stored for 12 months or longer in a dark, cool place.
Serving and Benefits
To serve, simply reheat the contents in a pan or microwave, and pair with fresh salad or pickles. These jars are ideal for camping, road trips, or quick meals at home.
This method works because salt and vinegar inhibit bacteria, while the long simmering time acts like pressure cooking, making the food shelf-stable. The meat’s natural fat and juices combine with the rice and water to create a rich, sealed environment that preserves flavor and texture.
Final Notes
This homemade canning method provides nutritious, ready-to-eat meals without artificial preservatives. With proper sterilization and sealing, you’ll have a pantry stocked with delicious, traditional food that’s ready whenever you need it.
Disclaimer: Always follow safe canning practices. Discard any jars that don’t seal correctly or show signs of spoilage.
