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Canning Meat and Poultry

Source: University of Wisconsin

Good meat, equipment, and methods--this combination is a must to ensure safe and wholesome home-canned meat and poultry.

The higher the quality of the meat at the start, the better the end result will be.

Equipment that does not work properly could result in an underprocessed product.

Using shortcuts in canning meat and poultry may not kill dangerous bacteria, so make sure your methods are good.

Killing bacteria is what canning is all about. The heating process destroys disease and spoilage-causing organisms that may be present in raw food. Immediately sealing the container prevents recontamination of the food, thereby preserving it.

No matter what kind of meat you can, start with a good, clean product that has been properly handled and refrigerated under 40 degrees. Refrigerate meat and poultry after slaughter or purchase and then can within 2 days. If you hold meat longer, freeze it at zero degrees or lower.

To can, thaw frozen meat in the refrigerator until most ice crystals have disappeared. Rinse poultry well, inside and out, in cold water after thawing and then drain. Keep all meat clean and cool during preparation and handle the meat quickly during canning.

Process and hold meat and poultry in a pressure canner long enough under adequate pressure to kill all organisms that can cause spoilage or food poisoning. Bacteria, which can produce botulism, form in the absence of air such as in a sealed container. Botulism, which is the most severe form of food poisoning, is usually due to improper home canning. Most often, people do not use a high enough temperature and hold the pressure steady, or do not cook food long enough, or both.

The most important piece of equipment to safely can meat and poultry is a pressure canner in good working condition.

Follow tested methods of canning these products. Whatever tested instructions you use, follow them exactly. Do not substitute, shortcut, or guess.

Additional information on this topic is included in the Extension bulletin HE-188, "Canning Meat--Poultry, Red Meats, Game and Seafoods," which is available at your county office of the NDSU Extension Service.

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