How to Preserve Meat and Rice in Jars – A Complete Guide
Preserving food in jars is one of the oldest and most effective ways to store homemade meals. Among the best options is meat and rice, a filling, protein-packed dish that can last for months when canned correctly. In this detailed guide, you’ll learn step by step how to prepare, cook, and preserve meat and rice in jars so you can enjoy ready-to-eat meals anytime.
Why Preserve Meat and Rice?
Time-saving: Perfect for busy days when you don’t have time to cook.
Long shelf life: Properly sealed jars can last 6–12 months.
Budget-friendly: Buy ingredients in bulk and preserve them.
Healthy & homemade: No additives, no preservatives – only natural ingredients.
Ingredients (for 6–8 medium jars)
1 kg (2.2 lbs) beef or chicken (cubed or shredded)
2 cups long-grain rice (basmati or parboiled)
1 large onion, chopped
3 garlic cloves, minced
2 carrots, diced
2 tbsp tomato paste (optional)
1 tsp salt (adjust to taste)
1 tsp black pepper
1 tsp paprika (optional)
3 tbsp olive oil or sunflower oil
6 cups beef or chicken broth (hot)
Equipment
Mason jars with lids
Large pot
Pressure canner (required for meat)
Wooden spoon
Ladle and funnel
Step-by-Step Instructions
1. Sterilize the Jars
Wash jars and lids with hot soapy water.
Boil jars for 10 minutes to sterilize.
Place upside down on a clean towel.
2. Cook the Meat
Heat oil in a large pot.
Add onion and garlic, sauté until fragrant.
Add meat, season with salt, pepper, paprika.
Add carrots and tomato paste.
Pour in broth and simmer for 20 minutes.
3. Prepare the Rice
Wash rice until water runs clear.
Parboil for 5–7 minutes (half-cooked).
Drain and set aside.
4. Mix Meat and Rice
Combine the meat mixture with parboiled rice.
Ensure it’s slightly soupy – the liquid helps in canning.
5. Fill the Jars
Use a ladle to fill jars, leaving 2–3 cm headspace.
Remove air bubbles by tapping jars.
Wipe rims and seal with sterilized lids.
6. Pressure Canning
Place jars in a pressure canner.
Process at 10–12 PSI:
Pints (500 ml): 75 minutes
Quarts (1 L): 90 minutes
Allow pressure to drop naturally before opening.
Important: Do not use water-bath canning for meat. Only a pressure canner makes it safe.
7. Cool and Store
Place jars on a towel and let cool for 12–24 hours.
Check seals – the lid should be firm and not move.
Label with date and contents.
Store in a cool, dark pantry.
Storage & Shelf Life
Shelf life: 6–12 months.
Once opened: Refrigerate and eat within 3–4 days.
Store away from heat and sunlight.
Serving Ideas
Heat directly in a saucepan with a splash of water.
Serve with fresh herbs or vegetables.
Perfect for lunch, camping, or emergency meals.
Common Mistakes to Avoid
Overcooking the rice – it will turn mushy after storage.
Skipping sterilization – jars must be fully clean.
Forgetting headspace – jars can burst.
Using water-bath canning – unsafe for meat.
Not checking seals – unsealed jars must be refrigerated.
FAQs
Can I use other meats?
Yes – chicken, turkey, lamb, or even fish. Adjust cooking time accordingly.
Can I add spices?
Absolutely. Bay leaves, cumin, thyme, or oregano work very well.
Can I do this without a pressure canner?
No. Meat must be pressure canned to prevent bacterial growth.
Can I make a vegetarian version?
Yes. Replace meat with beans, lentils, or chickpeas.
Final Thoughts
Preserving meat and rice in jars is an excellent way to prepare nutritious, homemade, ready-to-eat meals. It may seem like a lot of work the first time, but once you master the process, you’ll love having a pantry full of jars that save time, money, and effort.