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Extension > Food > Food Safety > Preserving and Preparing > Meat and Fish > Canning Poultry

Meat and Fish

Canning Poultry

William Schafer, Food Technologist — Department of Food Science and Nutrition

Revised 2010 by Deb Botzek-Linn, Extension Educator — Food Safety; reviewed 2012 by Suzanne Driessen, Extension Educator — Food Safety.

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.

Recipe

Procedure

  1. 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.
  2. Dressed chicken should be chilled for 6 to 12 hours before canning.
  3. Remove excess fat.
  4. 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
    Without bones — pints: 75 minutes 11 PSI
    Without bones — quarts: 90 minutes 11 PSI
    With bones — pints: 65 minutes 11 PSI
    With bones — quarts: 75 minutes 11 PSI
  2. Weighted-gauge pressure canner
    Without bones — pints: 75 minutes 15 PSI
    Without bones — quarts: 90 minutes 15 PSI
    With bones — pints: 65 minutes 15 PSI
    With bones — quarts: 75 minutes 15 PSI

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