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Extension > Food > Food Safety > Preserving and Preparing > Meat and Fish > Canning Meat, Fish, Poultry, and Wild Game in Minnesota

Meat and Fish

Canning Meat, Fish, Poultry, and Wild Game in Minnesota

Suzanne Driessen, Extension Educator — Food Safety

Revised 2011 by Carol Ann Burtness, Extension Educator — Food Safety; Reviewed 2012 by author.

Meat, poultry, and game are low acid foods and must be canned or processed in a pressure canner to assure it is safe to eat.

Process at:

Choose only good meat for canning, and handle it quickly and with total cleanliness, because bacteria grow rapidly in meat held at room temperature. If you have a large amount, store the part you're not working on in the refrigerator.

You can:

Hot packing or raw packing of product in canning jars is an option in recommended recipes - with a preference towards hot packing of meat and poultry. Poultry can be canned with bone in or deboned. For canning meat products, always follow tested methods from the USDA or University of Minnesota Extension. Do not substitute, shortcut, or guess. Botulism, which is the most severe form of food poisoning, is usually due to improper home canning. Processing times and pressures vary for meat, fish, poultry, or wild game. Check the canning section of our Meat and fish page for recommended processes.

Minnesota consumers, contact the Extension AnswerLine (1-800-854-1678) or email answer@iastate.edu to get answers to any food preservation questions.

Canning steps 1Canning steps 2

 

View Pressure Canning Process video — National Center for Home Food Preservation.

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