I’ve heard that cured, corned or brined meats aren’t recommended for pressure canning. Because kosher meat is salted and washed to remove blood, does that make it unsafe to can at home? Does the same apply to halal meat?
Raw meat from animals slaughtered according to halal or kosher practices can be safely pressure canned, provided you follow tested, research-based canning recipes for fresh meat.
The salting and washing used in koshering meat is not a curing or brining process. It is a short-term treatment — typically up to about an hour (and no more than 12 hours) — using coarse salt to draw out surface blood before cooking. This brief salting does not significantly change the density or internal composition of the meat in a way that would affect heat penetration during pressure canning.
Although koshered meat may contain slightly more salt than untreated meat, the difference is not enough to require longer processing times or different canning methods. Therefore, you may treat koshered meat the same as fresh, raw meat when canning.
Halal meat, which is not salted in this way, can also be canned using standard pressure-canning procedures for fresh meat.
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