TEKNOLOGI PANGAN : SUHU TINGGI (PENGALENGAN) DAGING

Introduction

This tutorial provides a step-by-step guide on the process of high-temperature canning of meat, based on the techniques discussed in the video "TEKNOLOGI PANGAN: SUHU TINGGI (PENGALENGAN) DAGING." High-temperature canning is a crucial method for preserving meat, ensuring safety and extending shelf life. This guide will help you understand the steps involved, the necessary equipment, and best practices for successful canning.

Step 1: Gather Your Equipment and Ingredients

Before starting the canning process, it’s essential to have all your equipment and ingredients ready.

• Ingredients:

  • Fresh meat (beef, chicken, or pork)
  • Salt
  • Optional spices or herbs for flavoring

• Equipment:

  • Pressure canner
  • Canning jars with lids
  • Jar lifter
  • Ladle
  • Funnel
  • Clean cloth for wiping jar rims

Step 2: Prepare the Meat

Proper preparation of the meat is key to successful canning.

• Cut the Meat:

  • Trim any excess fat and cut the meat into small, uniform pieces for even cooking.

• Season the Meat:

  • Mix the meat with salt and any optional spices or herbs to enhance flavor.

• Preheat the Pressure Canner:

  • Add water to the canner and heat it according to the manufacturer’s instructions before placing jars inside.

Step 3: Pack the Jars

Packing the jars correctly is crucial for effective preservation.

• Fill the Jars:

  • Use a funnel to pack the meat into the jars, leaving about 1 inch of headspace at the top.

• Add Liquid:

  • If desired, add hot water or broth to cover the meat, maintaining the 1-inch headspace.

• Wipe the Rims:

  • Clean the rims of the jars with a clean cloth to ensure a good seal.

Step 4: Seal the Jars

Sealing the jars properly helps prevent contamination.

• Apply Lids:
  • Place the lids on the jars and screw on the metal bands until they are fingertip-tight.

Step 5: Process the Jars

This step is critical for ensuring the safety and preservation of the meat.

• Load the Canner:

  • Place the filled jars in the preheated pressure canner.

• Seal and Vent:

  • Close the canner lid and follow the manufacturer’s instructions to vent steam before sealing completely.

• Process Time:

  • Process the jars at the recommended pressure (usually 10-15 pounds) for the specified time (generally 75-90 minutes depending on the type of meat).

Step 6: Cool and Store the Jars

After processing, allow the jars to cool properly.

• Remove the Canner:

  • Once the processing time is complete, turn off the heat and let the canner cool down naturally.

• Check Seals:

  • After the jars have cooled for 12-24 hours, check the seals by pressing in the center of the lid. If it pops back, the jar is not sealed properly.

• Store the Jars:

  • Label your jars with the date and type of meat, then store them in a cool, dark place.

Conclusion

High-temperature canning of meat is an effective method for preservation. By following these steps, you can ensure your canned meat is safe, flavorful, and ready for use in your meals. Remember to always check for proper sealing and storage conditions to maintain the quality of your canned products. For your next steps, consider experimenting with different spices or types of meat to find your favorite combinations for canning!