Preparing and Canning Poultry, Red Meat & Fish

8/8/2019 Preparing and Canning Poultry, Red Meat & Fish

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Know Your Altitude

It is important to know yourapproximate elevation or altitudeabove sea level in order to deter-mine a safe processing time forcanned foods. Since the boilingtemperature of liquid is lower athigher elevations, it is critical thatadditional time be given for the safeprocessing of foods at altitudesabove sea level.

All towns and communities inKentucky are below 2,000 feet.

The processing times given in thiscanning guide are for altitudes up

to 3,000 feet and are safe for allparts of our state.

DANGER!Guard Against FoodPoisoning

Pressure canning is the onlyrecommended method for canningmeat, poultry, seafood, andmost vegetables. The bacterium

Clostridium botulinumin low-acidfoods is destroyed when they areprocessed at the correct time andpressure in pressure canners. Using

boiling-water canners for thesefoods poses a real risk of botulismpoisoning.

If these bacteria survive and growinside a sealed jar of food, they canproduce a poisonous toxin. Even ataste of food containing this toxincan be fatal. Low-acid foods should

be boiled after their jars are opened,even if you detect no signs of spoil-age and are certain the food has beenproperly processed. In Kentucky,

boiling for 13 minutes destroys thetoxin that causes poisoning.

This guide, containing up-to-dateinstructions for preparing safe home-canned foods, is based on researchconducted at the Pennsylvania StateUniversity. It is adapted from the USDA

Complete Guide to Home Canning.Other publications in the home-

canning series include:

FCS3-121, Canning Tomatoes andTomato Juice

FCS3-325, Principles of Home Canning

FCS3-326, Selecting, Preparing, andCanning Fruit and Fruit Products

FCS3-327, Selecting, Preparing, andCanning Tomatoes and Tomato Products

FCS3-328, Selecting, Preparing, and

Canning Vegetables and VegetableProducts

FCS3-330, Preparing and CanningFermented Foods and Pickled Vegetables

FCS3-331, Preparing and CanningJams and Jellies

These publications are also available onour web site at:http://www.ca.uky.edu/agc/pubs/pubs.htm

Revised and adapted for use in Kentuckyby Fudeko Maruyama, former Food and

Nutrition Specialist.

Contact: Sandra Bastin, Ph.D., R.D.,Extension Specialist in Food and Nutrition


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This publication contains manynew research-based recommenda-

tions for canning safer and betterquality food at home. It is aninvaluable resource for persons

who are canning for the first time.Experienced canners will findupdated information to help themimprove their canning practices.

ContentsFish, bass, crappie, catfish,

carp, and other fish .......................... 4

Chicken or Rabbit ................................ 4

Ground or Chopped Meat, beef,lamb, pork, sausage, veal, venison.... 4

Strips, Cubes, or Chunks of Meat,beef, lamb, pork, veal, venison.......... 5

Meat Stock (broth)................................ 5

Chili Con Carne ................................... 6


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Fish, bass, crappie,catfish, carp, and

other fishEviscerate fish within 2 hours after

they are caught. Keep cleaned fish on iceuntil ready to can.*

PROCEDURE:Remove head, tail, fins, and scales. Washand remove all blood. Split fish length-

wise, if desired. Cut cleaned fish into3-inch lengths. Fill pint jars, skin sidenext to the glass, leaving 1 inch ofheadspace. Add 1 teaspoon of salt perpint, if desired. Do not add liquids.

Adjust lids and process.

PROCESSING TIME:- Dial-gauge Pressure CannerRaw

Pack: process pints for 100 minutes at12 pounds of pressure. Quarts not rec-ommended.

- Weighted-gauge Pressure CannerRawPack: process pints for 100 minutes at15 pounds of pressure. Quarts notrecommended.

* Note: The quality of home-canned fish may bedisappointing. Can a few jars to see if you like the

product before canning large quantities.

Chicken or RabbitPROCEDURE:Choose freshly killed and dressed,healthy animals. Large chickens aremore flavorful than fryers. Dressedchicken should be chilled for 6 to 12hours before canning. Dressed rabbits

should be soaked for 1 hour in watercontaining 1 tablespoon of salt per quartand then rinsed. Remove excess fat. Cutthe chicken or rabbit into suitable sizesfor canning. Can with or without bones.

Hot packBoil, steam, or bake meatuntil about two-thirds done. Add 1teaspoon of salt per quart to the jar,

if desired. Fill jars with meat pieces andhot broth, leaving 1 inches ofheadspace.

Raw packAdd 1 teaspoon of salt perquart to the jar, if desired. Fill jars

loosely with raw meat pieces, leaving 1inches of headspace. Do not add liquid.

Adjust lids and process.

PROCESSING TIME:Without Bones- Dial-gauge Pressure CannerHot or

Raw Pack: process pints for 75 minutesor quarts for 90 minutes at 12 poundsof pressure.

- Weighted-gauge Pressure CannerHotor Raw Pack: process pints for 75 min-utes or quarts for 90 minutes at 15

pounds of pressure.With Bones- Dial-gauge Pressure CannerHot or


- Weighted-gauge Pressure CannerHotor Raw Pack: process pints for 65 min-utes or quarts for 75 minutes at 15pounds of pressure.

Ground or ChoppedMeat,beef, lamb,pork, sausage, veal,venisonPROCEDURE:Choose fresh, chilled meat. With venison,add one part high-quality pork fat tothree or four parts venison before grind-

ing. Use freshly made sausage, seasonedwith salt and cayenne pepper (sage maycause a bitter off-flavor). Shape choppedmeat into patties or balls, or cut casedsausage into 3- to 4-inch links. Cookuntil lightly browned. Ground meat may

be sauteed without shaping. Removeexcess fat. Fill jars with meat pieces. Add

boiling meat broth, tomato juice, or


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water, leaving 1 inch of headspace. Add1 teaspoon of salt per quart to the jar, ifdesired. Adjust lids and process.

PROCESSING TIME:- Dial-gauge Pressure CannerHot Pack:

process pints for 75 minutes or quartsfor 90 minutes at 12 pounds of pressure.

- Weighted-gauge Pressure CannerHotPack: process pints for 75 minutes orquarts for 90 minutes at 15 pounds ofpressure.

Strips, Cubes, orChunks of Meat,

beef, lamb, pork,veal, venisonPROCEDURE:Choose quality, chilled meat. Removeexcess fat. Soak strong-flavored wildmeats for 1 hour in water containing1 tablespoon of salt per quart. Rinse.Remove large bones.

Hot packPrecook meat until rare byroasting, stewing, or browning in a small

amount of fat. Add 1 teaspoon of salt perquart to the jar, if desired. Fill jars withmeat pieces. Add boiling broth, meatdrippings, water, or tomato juice,* leav-ing 1 inch of headspace.

Raw packAdd 1 teaspoon of salt perquart to the jar, if desired. Fill jars withraw meat pieces, leaving 1 inch ofheadspace. Do not add liquid. Adjust lidsand process.

PROCESSING TIME:- Dial-gauge Pressure CannerHot or


- Weighted-gauge Pressure CannerHotor Raw Pack: process pints for 75 min-utes or quarts for 90 minutes at 15pounds of pressure.

Meat Stock(broth)PROCEDURE:BeefSaw or crack fresh, trimmed beef

bones to enhance extraction of flavor.Rinse bones and place in a largestockpot or kettle. Cover bones with

water. Cover stockpot and simmer 3 to 4hours. Remove bones, cool broth, andstrip meat off bones. Skim fat off broth.

Add meat removed from bones to brothand reheat to boiling. Fill jars, leaving1 inch of headspace. Adjust lids andprocess.

Chicken or turkeyPlace large carcassbones in a large stockpot or kettle. Cover

bones with water. Cover stockpot andsimmer 30 to 45 minutes or until meatcan be easily stripped from bones.Remove bones and pieces, cool broth,and strip meat off bones. Discard excessfat and return meat to broth. Reheat to

boiling and fill jars, leaving 1 inch ofheadspace. Adjust lids and process.

PROCESSING TIME:- Dial-gauge Pressure CannerHot Pack:

process pints for 20 minutes or quartsfor 25 minutes at 12 pounds of pressure.

- Weighted-gauge Pressure CannerHotPack: process pints for 20 minutes orquarts for 25 minutes at 15 pounds ofpressure.

* Tomato juice is especially well-suited for usewith wild game.


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Preparing and Canning Poultry, Red Meat & Fish