How to Preserve Meat and Rice in Jars

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This method creates shelf-stable, ready-to-eat meals perfect for your pantry, camping trips, or emergency preparedness. The key to safety is using a pressure canner, which is the only way to safely process low-acid foods like meat and grains.

Yield: 6–8 medium jars (pint or 500 ml size)
Shelf Life: 1 year (when properly sealed and stored)

Ingredients

  • 1 kg (2.2 lbs) beef stew meat or chicken, cubed or shredded

  • 2 cups long-grain rice, such as basmati or parboiled

  • 1 large onion, finely chopped

  • 3 cloves garlic, minced

  • 2 carrots, finely diced

  • 3 tbsp olive oil or sunflower oil

  • 6 cups beef or chicken broth, kept hot

  • 2 tbsp tomato paste (optional, for richness)

  • 1 tsp salt (adjust to taste)

  • 1 tsp black pepper

  • 1 tsp paprika (optional)

Essential Equipment

  • Mason jars (pint or quart) with new two-piece lids (lids and bands)

  • Pressure Canner (mandatory for safety)

  • Large stockpot or Dutch oven

  • Canning funnel

  • Ladle

  • Bubble remover tool or clean non-metallic utensil

  • Jar lifter

  • Clean kitchen towels

    Instructions:

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