Hgeocities.com/canningafrica/canningmeat.htmlgeocities.com/canningafrica/canningmeat.htmlelayedxJd.OKtext/html;.b.HSun, 17 Sep 2000 19:49:28 GMT\Mozilla/4.5 (compatible; HTTrack 3.0x; Windows 98)en, *J. Canning Meat

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Canning Meat, Poultry and Game

  Meat, poultry and game are low acid foods. They must be processed in a pressure canner to assure their safety. Use the processing time and pressure that is specified for each type of meat, poultry or game.
  • Can only good quality meat, poultry or game.
  • Chill home produced meat soon after slaughter (40 F or lower) to prevent spoilage.
  • Keep all meat clean and sanitary Rinse poultry thoroughly in cold water, then drain.
  • If meat must be held for longer than a few days, freeze it. Store frozen meat at temperatures of 0 F or lower until canning time.
  • Trim meat of gristle, bruised spots and fat before canning. Fat left on the meat will melt and climb the sides of the jar during processing. If the fat comes in contact with the sealing edge of the lid, the jar may not seal.

To Make Broth-Place bony pieces in saucepan and cover with cold water. Simmer until meat is tender. Discard any fat. Add boiling broth to containers packed with precooked meat or poultry.

Caution! Altitude Adjustments

 

Processing times and pressures given for canning meat, poultry and game are for altitudes of 0-1000 feet. If you are canning at a higher altitude, follow the altitude adjustments given for canning vegetables.

Meat Strips, Cubes or Chunks (Bear, Beef, Veal, Lamb, Pork or Venison)

 

Choose high quality, chilled meat. Remove excess fat. Strong-flavored wild meats should be soaked for 1 hour in a brine made from I tablespoon salt per quart of water. Rinse meat. Cut into 1-inch wide strips, cubes or chunks.

Hot Pack-Pre-cook meat to the rare stage, by roasting, stewing or browning in a small amount of fat. Pack hot meat loosely into hot jars, leaving 1-inch head space. Add teaspoon salt to pints; 1 teaspoon to quarts, if desired. Fill jar to 1 inch from top with boiling meat juices, broth, water or tomato juice (especially for wild game). Remove air bubbles. Wipe jar rims. Adjust lids and process as directed below.

Raw Pack-Add teaspoon salt to each pint jar; 1 teaspoon to quarts, if desired. Pack raw meat in hot jars, leaving 1-inch head space. Do not add liquid. Wipe jar rims. Adjust lids and process.

Process in a Dial Gauge Pressure Canner at 11 pounds pressure OR in a Weighted Gauge Pressure Canner at 10 pounds pressure:

Pints...............................................................75 minutes

Quarts............................................................90 minutes

Ground or Chopped Meat (Bear, Beef, Veal, Lamb, Pork, Mutton, Sausage or Venison)

Freezing gives a much higher quality product. However, if canning is desired, choose fresh, chilled meat. For venison, add one part high-quality pork fat to three or four parts venison before grinding. For sausage, use freshly made sausage, seasoned with salt and cayenne pepper (sage may cause a bitter off-flavor).

Hot Pack-Shape ground meat or sausage into patties or balls or cut cased sausage into 3- to 4-inch links. Cook until lightly browned. Ground meat also may be sauted without shaping. Remove excess fat. Pack hot meat loosely into hot jars, leaving 1-inch head space. Fill jars to 1 inch from top with boiling meat broth, water or tomato juice. Add teaspoon salt per pint; 1 teaspoon per quart, if desired. Remove air bubbles. Wipe jar rims. Adjust lids and process.

Process in a Dial Gauge Pressure Canner at 11 pounds pressure OR in a Weighted Gauge Pressure Canner at 10 pounds pressure:

Pints...............................................................75 minutes

Quarts............................................................90 minutes

Poultry (Chicken, Duck, Goose, Turkey or Game Birds)

 

Choose freshly killed and dressed poultry or game birds. Strong flavored game birds (especially water fowl) can be soaked for 1 hour in a brine made from 1 tablespoon salt and 1 quart of water. Rinse. (NOTE: If you soak game birds, don't add salt when filling the jars.) Dressed poultry and game birds should be chilled for 6 to 12 hours before canning. Rinse poultry or game birds, remove excess fat and cut meat into suitable sizes for canning. The meat may be canned with or without bones.

Hot Pack-Boil, steam or bake meat until about two-thirds done. Fill hot jars with meat, leaving 1-inch head space. Add teaspoon salt to pints; 1 teaspoon to quarts, if desired. Fill jars to 1 inch from top with hot broth. Remove air bubbles. Wipe jar rims. Adjust lids and process as directed below.

Raw Pack-Add teaspoon salt to each pint jar; 1 teaspoon to quarts, if desired. Fill hot jars loosely with raw meat, leaving 1 -inch head space. Do not add liquid. Wipe jar rims. Adjust lids and process.

Process in a Dial Gauge Pressure Canner at 11 pounds pressure OR in a Weighted Gauge Pressure Canner at 10 pounds pressure:

Without Bones-Pints.....................................75 minutes

Without Bones-Quarts..................................90 minutes

With Bones-Pints..........................................65 minutes

With Bones-Quarts.......................................75 minutes

Rabbit

Soak meat 1 hour in brine made by dissolving I tablespoon salt per quart of water. Rinse.

Use preparation procedures and processing times recommended for poultry omitting the salt.

Squirrel

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

 

All information Courtesy the "University of Georgia - So easy to Preserve Guide ".

CanninAfrica compiled and maintained

 by Rosalie Acornley Webmaster.