Canning meat - Ask Extension
I would like to know if it’s OK to Modify the recipe for meat cubes or chunks, and instead of adding broth, water or tomato juice, it would be OK to...
Knowledgebase
Canning meat #879856
Asked August 02, 2024, 9:48 AM EDT
I would like to know if it’s OK to Modify the recipe for meat cubes or chunks, and instead of adding broth, water or tomato juice, it would be OK to add a one-to-one ratio of vinegar and soy sauce. I am trying to create a Filipino dish called chicken adobo and would love to be able to can it and enjoy it throughout the year Since the vinegar and soy are both acidic and salty, I would assume that this does not change the safety of this recipe
Chesterfield County Virginia
Expert Response
Hello Josh, I asked the food specialist from Virginia Tech to assist with responding to your question. I have summarized his response below.
"I cannot recommend a process for someone to follow to prepare a pressure canned chicken adobo I would recommend that you look to freezing to prepare batches to enjoy later.
You are right that soy sauce and vinegar are more acidic than water or broth, and the pressure canning of the meat would reach temperatures necessary to inactivate C. botulinum spores. Ball has recipes that preserve meats in a water-vinegar mixture, however without having research to refer to validating this chicken adobo recipe specifically I’m not able to make a recommendation as to its safety. I also want to highlight some quality concerns – that pressure canning in a 50/50 vinegar/soy sauce mixture may make the meat overly tenderized and mushy after pressure canning and time on the shelf. Additionally, any residual sugars in the soy sauce may burn at the temperatures reached in the pressure canner."
"I cannot recommend a process for someone to follow to prepare a pressure canned chicken adobo I would recommend that you look to freezing to prepare batches to enjoy later.
You are right that soy sauce and vinegar are more acidic than water or broth, and the pressure canning of the meat would reach temperatures necessary to inactivate C. botulinum spores. Ball has recipes that preserve meats in a water-vinegar mixture, however without having research to refer to validating this chicken adobo recipe specifically I’m not able to make a recommendation as to its safety. I also want to highlight some quality concerns – that pressure canning in a 50/50 vinegar/soy sauce mixture may make the meat overly tenderized and mushy after pressure canning and time on the shelf. Additionally, any residual sugars in the soy sauce may burn at the temperatures reached in the pressure canner."
