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Safe Home Canning of Fruits, Vegetables and MeatsSECTION 5Back to Main Table of Contents Meats, Poultry, Fish and Seafood
General GeneralBack to Table of Contents for Section 5 Meat, poultry and fish are low acid foods. They must be processed in a pressure canner to assure safety. Use the processing time and pressure (PSI) that is specified for each type of game.Note: Individuals using a weighted-gauge canner at altitudes less than 1000 feet may use 10 PSI instead of 15 PSI for the canner pressure. This will improve nutrient and quality retention. Check with your local county extension office or Soil Conservation District for altitude information. Following are some general guidelines for canning meat or poultry:
Broth may be prepared by placing bony pieces in a saucepan and covering with cold water. Simmer until meat is tender. Discard fat. Add boiling broth to containers packed with precooked meat or poultry. CHILI CON CARNEBack to Table of Contents for Section 5 2 quarts crushed or whole tomatoes3 cups dried pinto or red kidney beans 5-1/2 cups water 3 lb. ground beef 1-1/2 cups chopped onions 5 tsp. salt (separated) 3 to 6 tbsp. chili powder 1 tsp. black pepper 1 cup chopped peppers of your choice (optional) Yield: 9 pints Procedure: Wash beans thoroughly and place them in a 2 qt. saucepan. Add cold water to a level of 2 to 3 inches about the beans and soak 12 to 18 hours. Drain and discard water. Combine beans with 5-1/2 cups of fresh water and 2 teaspoons salt. Bring to a boil. Reduce heat and simmer 30 minutes. Drain and discard water. Brown ground beef, chopped onions, and peppers, if desired, in a skillet. Drain off fat and add 3 teaspoons salt, pepper, chili powder, tomatoes, and drained cooked beans. Simmer 5 minutes. Caution: Do not thicken. Fill jars, leaving 1-inch headspace. Adjust lids and process. Recommended Process 1) Dial-gauge Pressure Canner Pints—75 minutes 11 PSI 2) Weighted-gauge Pressure Canner Pints—75 minutes 15 PSI CLAMS (whole or minced)Back to Table of Contents for Section 5 Procedure: Keep clams live on ice until ready to can. Scrub shells thoroughly and rinse, steam 5 minutes, and open. Remove clam meat. Collect and save clam juice. Wash clam meat in water containing 1 teaspoon of salt per quart. Rinse and cover clam meat with boiling water containing 2 tablespoons of lemon juice or 1/2 teaspoon of citric acid per gallon. Boil 2 minutes and drain. To make minced clams, grind clams with a meat grinder or food processor. Fill jars loosely with pieces and add hot clam juice and boiling water if needed, leaving 1 inch headspace. Adjust lids and process.Recommended Processes 1) Dial-gauge Pressure Canner Half-pints—60 minutes 11 PSI Pints—70 minutes 11 PSI 2) Weighted-gauge Pressure Canner Half-pints—60 minutes 15 PSI Pints—70 minutes 15 PSI FISH (Blue, mackerel, salmon, steelhead, trout, and other fatty fish except tuna)Back to Table of Contents for Section 5 Clean and gut fish within 2 hours after catching. Keep cleaned fish on ice until ready to can.Note: Glass-like crystals of magnesium ammonium phosphate sometimes form in canned salmon. There is no way for the home canner to prevent these crystals from forming, but they usually dissolve when heated and are safe to eat. Procedure: Remove head, tail, fins and scales. Wash and remove all blood. Split fish lengthwise, if desired. Cut cleaned fish into 3-1/2 inch lengths. Fill pint jars, skin side next to glass, leaving 1 inch headspace. Add 1 teaspoon of salt per pint, if desired. Do not add liquids. Adjust lids and process. Recommended Processes 1) Dial-gauge Pressure Canner Pints—100 minutes 11 PSI 2) Weighted-gauge Pressure Canner Pints—100 minutes 15 PSI MEAT GROUND OR CHOPPED (Beef, Bear, Lamb, Pork, Sausage, Veal, Venison)Back to Table of Contents for Section 5 Procedure: Choose fresh, chilled meat. With venison, add one part high-quality pork fat to three or four parts venison before grinding. Use freshly made sausage, seasoned with salt and cayenne pepper (sage may cause a bitter off-flavor). Shape chopped meat into patties or balls or cut cased sausage into 3 to 4 inch links. Cook until lightly browned. Ground meat maybe sautˇed without shaping. Remove excess fat. Fill jars with pieces. Add boiling meat broth, tomato juice, or water, leaving 1 inch headspace. Add 1 teaspoon of salt per quart to the jars, if desired. Adjust lids and process.Recommended Processes 1) Dial-gauge Pressure Canner Pints—75 minutes 11 PSI Quarts—90 minutes 11 PSI 2) Weighted-gauge Pressure Canner Pints—75 minutes 15 PSI Quarts—90 minutes 15 PSI MEAT, STRIPS, CUBES, OR CHUNKS (Bear, Beef, Lamb, Pork, Veal, Venison)Back to Table of Contents for Section 5 Procedure: Choose quality chilled meat. Remove excess fat. Soak strong-flavored game for 1 hour in brine water containing 1 tablespoon of salt per quart and rinse. Remove large bones. Cut into 1 inch wide strips, cubes or chunks.Hot Pack: Precook meat until rare by roasting, stewing, or browning in a small amount of fat. Add 1 teaspoon of salt per quart to the jar, if desired. Fill jars with pieces and add boiling broth, meat drippings, water, or tomato juice (especially with wild game) leaving 1 inch headspace. Raw Pack: Add 1 teaspoon of salt per quart to the jar, if desired. Fill jars with raw meat pieces, leaving 1 inch headspace. Do not add liquid. Adjust lids and process. Recommended Processes (Hot and Raw Pack) 1) Dial-gauge Pressure Canner Pints—75 minutes 11 PSI Quarts—90 minutes 11 PSI 2) Weighted-gauge Pressure Canner Pints—75 minutes 15 PSI Quarts—90 minutes 15 PSI MEAT OR POULTRY STOCK (BROTH)Back to Table of Contents for Section 5 Beef: Saw or crack fresh trimmed beef bones to enhance extraction of flavor. Rinse bones and place in a large stockpot or kettle, cover bones with water, add pot cover, and simmer 3 to 4 hours. Remove bones, cool broth, and pick off meat. Skim off fat, add meat removed from bones to broth, and reheat to boiling. Fill jars, leaving 1 inch headspace. Adjust lids and process.Chicken or turkey: Place large carcass bones in a large stockpot, add enough water to cover bones, cover pot, and simmer 30 to 45 minutes or until meat can be easily stripped from bones. Remove bones and pieces, cool broth, strip meat, discard excess fat, and return meat to broth. Reheat to boiling and fill jars, leaving 1 inch headspace. Adjust lids and process. Recommended Process (Beef, chicken, or turkey stock) 1) Dial-gauge Pressure Canner Pints—20 minutes 11 PSI Quarts—25 minutes 11 PSI 2) Weighted-gauge Pressure Canner Pints—20 minutes 15 PSI Quarts—25 minutes 15 PSI POULTRY (Chicken, Duck, Goose, Turkey, or Game Birds)Back to Table of Contents for Section 5 Procedure: Choose freshly killed and dressed, healthy animals. Strong flavored game birds, especially water fowl, may be soaked for 1 hour in brine made of 1 tablespoon salt to 1 quart of water. Rinse. If game birds are soaked, omit the salt when filling the jars. Dressed chicken should be chilled for 6 to 12 hours before canning. Remove excess fat. Cut the poultry into suitable sizes for canning. Can with or without bones.Hot Pack: Boil, steam, or bake meat until about two-thirds done. Add 1/2 teaspoon salt per pint or 1 teaspoon salt per quart to the jar, if desired. Fill hot jars with pieces and hot broth, leaving 1-1/4 inch headspace. Raw Pack: Add 1/2 teaspoon salt per pint or 1 teaspoon salt per quart, if desired. Fill jars loosely with raw meat pieces, leaving 1-1/4 inch headspace. Do not add liquid. Adjust lids and process. Recommended Processes (Hot and Raw Pack) 1) Dial-gauge Pressure Canner
RABBIT AND SQUIRRELBack to Table of Contents for Section 5 Soak meat 1 hour in brine made by dissolving 1 tablespoon salt per quart of water. Rinse. Use preparation procedures and processing times recommended for poultry, omitting the salt.
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