Canning Meatballs

A question was posted a few days ago and I will address it here. The question was: could they can their own recipe of meatballs, which used venison, eggs and Parmesan cheese.

Any kind of meat, including fish, may be canned and they all need to pressure can for the same amount of time--75 minutes for pints, and 90 minutes for quarts, at 10 pounds pressure. (I read about a woman that kept her dog well fed during WWII by catching rodents and canning the meat. IF we were under a long-term national/world meltdown, we could do this for our own benefit).

Eggs are included in the Italian Meatball recipe that was posted before, linked here, so they work just fine. The plain meatballs that I canned didn't have any eggs, but they did have cracker crumbs and that worked well, too (recipe here).

As to adding the Parmesan cheese, it would probably be best to add that when you are preparing to serve the meatballs (after they are canned). Cheese and canning generally don't go together too well. When you go to can your own recipe of meatballs, add some Parmesan cheese to one jar's worth of meatballs, mark the lid with a Marks-A-Lot permanent marker, and pressure can it along with the other meatballs. Then you can test how they come out--it might just work! If you do this testing, please let us know what you find out, so we can share with others. Thanks for the question!