Home-canned Dog Food

DIY shelf stable canned dog food.
The Final Product

Individual portions that will last years without refrigeration.
The Pressure Canner

I bought a big two layer canner, so that I can can a huge batch.  The only safe way to can meat is with a pressure canner.
Poaching Chicken Thighs

I poached boneless skinless chicken thighs until they were barely done.  Save the broth!
Chicken broth

This is what is left from poaching the thighs.  Skim off as much fat from the top as possible.  Remember, no salt!
Healthy Veggies

Dogs do best with an assortment of healthy veggies.  They can be fresh or frozen.
Grinding the Veggies

Since dogs have a shorter digestive track than we do, they do best with ground vegetables.  Grind the pumpkin and sweet potato separately from the other veggies.
Ground Veggies

You will be measuring the sweet potato and pumpkin with the starch, so they need to be separated.
Ground Chicken

Coarsely grind the chicken also.
The Final Mix

The Taste Test

It's approved!
Warm the Jars

You can warm up the jars in a dishwasher, use hot water, or place them in an oven like I did.  You don't want them super hot, just warmed is fine for pressure canning.
Filling the Jars

I used a canning funnel to fill 1/2 pint jars.  You want to loosely pack the food into them, leaving about an inch of space below the jar rim (called headspace).  If you pack it too tight, the jar might break.
Adding the Broth

Add hot broth to just cover the food.
Get Rid of Air Bubbles

Use a plastic knife, or this special device (available in the canning section of the store) to get rid of air bubbles along the sides.
Wipe the Rims

Take a damp cloth and wipe the edges of the jars.  This is very important for a tight seal.
Top the Jars

The flat part of the two-part lids should be warmed with hot water before you use them.  I just dump some hot water on top of them.  This part of the lid is not reusable.
Add the Rings

Screw on the rings finger tight.  You don't have to crank them shut, just screwed closed.  The rings will be reusable for your next batch.
Bottom Rack

Make certain to add a rack on the bottom of the canner, or the jars will break.
Put in the Jars

The first layer, on the rack.
The Middle Rack

I have a double pressure canner, so I place a second rack to add another layer of jars.  Oddly, you have to buy the second rack separately.
Fully loaded

Two layers of jars in the canner.
Add Vinegar

Adding a splash of white vinegar to the canner helps prevent mineral build-up.
Add Water

Add water according to you manufacturer's directions.  My canner is huge, and takes 3 quarts.  It will not fill the canner, it just creates steam.
Add the lid.

Follow your manufacturer's guide on putting your lid on.  You have a pressure gauge, an air vent, and a vent pipe.  Before adding the lid, hold up the lid to the light and make certain you can see light through the vent pipe.
Start Heating

Turn the heat on high, and look at the vent pipe to see when you have visible steam coming out of it.  Let it steam for 10 minutes (you can turn the heat down a little if need be).
Pressure Regulator

Put the pressure regulator on top of the vent pipe.  This will start the process of building pressure in the canner. Turn the heat to high.  Note that the air vent will pop up as pressure builds.  NEVER try to open the canner when the vent is up, it means that there is pressure inside.  Let the pressure build.  If you live at high altitude, you'll need to make adjustments.  Follow the manufacturer's guildlines.  You will need to turn the heat down and keep the pressure at a steady level.  I cooked mine at 11 lbs of pressure for 75 minutes.  After the time is up, turn the heat off and let the canner come to room temperature.  Take the jars out and set them on a towel to rest for 24 hours before storing them.
A Second Flavor

While I was waiting, I made a batch of beef dog food.  I cooked ground beef, then drained as much of the fat off as I could.  Too much fat can interfere with the jars sealing correctly.  Proceed as with the chicken.
All Done!

You now have shelf-stable dog food that will last for years when stored out of the light.
The Final Result