Homemade Canned Spam – Step-by-Step Guide to Delicious Shelf-Stable Meat

Step 1 – Prepare the Meat

• Grind the pork and ham together. If you don’t have a grinder, ask your butcher to grind it for you.
• If you don’t have a grinder, you can ask your butcher to grind it for you, or use a food processor.

Step 2 – Mix the Seasonings

• In a small bowl, combine salt, sugar, pink curing salt (if using), black pepper, garlic powder, and onion powder.

Step 3 – Combine Meat and Seasonings

• In a large bowl, combine the ground meat mixture and the seasoning blend.
• Add the cold water and mix thoroughly – use your hands for the best results.
• Mix until the seasonings are evenly distributed and the mixture is sticky.

💡 Pro tip: “Mix until the mixture is sticky – this helps the loaf hold together.”

Step 4 – Pack into Jars

• Pack the meat mixture tightly into half-pint jars.
• Leave1 inch headspaceat the top.
• Press down firmly to remove air pockets.

💡 Pro tip: “Packing tightly ensures a firm loaf that slices well.”

Step 5 – Wipe and Seal

• Wipe jar rims with a clean, damp cloth.
• Place lids and bands on jars – fingertip-tight.

Step 6 – Pressure Can

• Place jars in a pressure canner.
• Add water to the canner (about 2-3 inches).
• Vent steam for 10 minutes.
• Process pints at10-11 PSI for 75 minutes(adjust for altitude).

⚠️ Critical safety note: Meat must be pressure canned – never water-bath canned. Follow processing times exactly and adjust for altitude.

Step 7 – Cool and Check Seals

• Let pressure drop naturally.
• Wait 10 minutes after depressurizing before opening the canner.
• Remove jars and cool for 12-24 hours.
• Check seals – lids should not flex when pressed.

🥫 Pressure Canning Safety

Why Pressure Canning is Required:

• 🦠Meat is alow-acid food– it must be pressure canned to reach 240°F and kill botulism spores.
• ⏱️Processing time:75 minutes for pintsat 10-11 PSI.
• 📏Headspace:1 inch– critical for proper sealing.

Altitude Adjustments:

• 0 – 1,000 ft:10-11 PSI
• 1,001 – 2,000 ft:11-12 PSI
• 2,001 – 4,000 ft:12-13 PSI
• 4,001 – 6,000 ft:13-14 PSI
• Above 6,000 ft:14-15 PSI

🔧 Troubleshooting – What If Something Goes Wrong?

• 😟Jars didn’t seal:Refrigerate and use within 5 days, or reprocess with new lids
• 😟Meat is crumbly:Not enough mixing – mix until the mixture is sticky next time
• 😟Too salty:Reduce the salt next time
• 😟Not enough flavor:Add more spices next time
• 😟Too dry:Add a little more water or fat
• 😟Siphoning (liquid loss):Too much headspace or rapid pressure change – follow headspace guidelines carefully

🍽️ Serving Ideas

• 🍳Fried spam:The classic – slice and fry until crispy
• 🍚Spam fried rice:A Hawaiian favorite
• 🥚Spam and eggs:A hearty breakfast
• 🍞Spam sandwiches:With mustard or mayo
• 🥗Spam salads:Dice and add to salads
• 🍲Spam in soups:Add to soups or stews

❓ Frequently Asked Questions

❓ Can I use a different meat?
Yes – ground pork is traditional, but you can use beef, chicken, or turkey.

❓ Why do I need to use pink curing salt?
It gives the spam its characteristic pink color and helps with preservation. It’s optional but recommended.

❓ Can I water-bath can this?
No – meat must be pressure canned for safety.

❓ How long does canned spam last?
Properly sealed jars last up to 18 months in a cool, dark place.

❓ Can I use this in any recipe that calls for spam?
Yes – use it exactly as you would use store-bought spam.

❓ Why is my spam crumbly?
Not enough mixing – mix the meat until it becomes sticky.

❓ Can I add other seasonings?
Yes – smoked paprika, mustard powder, or cayenne are great additions.

❓ What if I don’t have a meat grinder?
You can use a food processor or ask your butcher to grind the meat for you.

❓ How do I know if my jars are sealed?
Press the center of the lid – if it doesn’t flex, it’s sealed.

❓ Can I freeze this instead of canning?
Yes – but canning gives you shelf-stable convenience without taking up freezer space.

📄 Printable Recipe Card

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║                    HOMEMADE CANNED SPAM                              ║
║           Step-by-Step Guide to Delicious Shelf-Stable Meat         ║
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YIELD: 4-5 half-pint loaves | TIME: 2 hours + processing

INGREDIENTS:
- 2 lbs ground pork
- 1 lb ground ham (or finely chopped ham)
- 1 tbsp salt
- 1 tbsp sugar
- 1 tsp pink curing salt (optional)
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ cup cold water

INSTRUCTIONS:
1. Combine ground pork and ham.
2. Mix seasonings together in a small bowl.
3. Combine meat and seasonings. Add water.
4. Mix thoroughly until the mixture is sticky.
5. Pack tightly into half-pint jars (1" headspace).
6. Wipe rims, apply lids, and bands.
7. Pressure can pints at 10-11 PSI for 75 minutes.
8. Let pressure drop naturally. Cool 12-24 hours.
9. Check seals.

STORAGE: 18 months (cool, dark place).

"I did it, canned home made spam and it's delicious!" 🥫