Poultry, red meats, game and seafoods are low-acid foods and must be processed in a pressure canner to assure their safety. Use the processing time and pressure that is specified for each type of product.
8 Page(s)
Contents:
General Tips for Quality Products
Jars and Lids
Filling Jars
Using Pressure Canners
Reprocessing unsealed jars
Recipes
Chicken or Rabbit
Ground or Chopped Meat
Meat Stock (Broth)
Strips, Cubes or Chunks of Meat
Chili Con Carne
Fish
Soups
This article is available in PDF format. Click here to download it.
Published by: NDSU Extension Service, North Dakota State University of Agriculture and Applied Science, and U.S. Department of Agriculture cooperating.
RE: Canning Meat, Poultry, Red Meats, Game and Seafoods (PDF)
By Edna (Guest Post)
Back when Y2K was on everybody's minds, I have never had so much fun dehydrating, canning, and preserving food. The most fun was finding the cheap cuts of meat, chicken quarters, and other meats to can. The most fun was the chicken. I had quarts and quarts of this versatile meat. In fact, I only this past spring used the last jar. It kept beautifully from summer of "99 through April of "05, and the quality of the last jar was just as good as the first. Another item I enjoyed canning was dried beans. (Now I am freezing them too.)
Login using the form on the top of the page to post feedback (if you are a registered user). If you have not yet registered, click here to do so. It's FREE!.
