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Canning Meat, Poultry, Red Meats, Game and Seafoods (PDF) |
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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
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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.
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RE: Canning Meat, Poultry, Red Meats, Game and Seafoods (PDF)
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Post By Edna (Guest Post)
(09/03/2005)
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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.)
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