WisconsinSafeFood PreservationSeries CanningMeat, WildGame ... › files › 2011 › 02 › B3345-Cannin… · CANNING MEAT, GAME, POULTRY & FISH SAFELY 1 Forhighquality cannedmeat,wild

Barbara H. Ingham and Steven C. Ingham

Canning Meat,Wild Game,Poultry &Fish Safely

B3345

University of Wisconsin-Extension Cooperative Extension

Wisconsin Safe FoodPreservation Series

What could be more invitingthan a warm bowl of beef orvenison stew on a cold winter

day? Or perhaps your family prefersmouth-watering chicken pot pie, orfish chowder.These comfortingdishes are easily prepared fromhome-canned meat, wild game,poultry and fish.

Beef, pork, lamb, poultry, fish and wildgame animals and birds can be safelycanned at home with good results —provided you start with properlyhandled meat, wild game, poultryand fish and carefully follow the pro-cessing guidelines in this booklet.

Start with highquality ingredientsIt is important to know that meat,wild game, poultry and fish havebeen handled under sanitary condi-tions throughout processing.Careless handling can lead tospoilage through contamination withfood poisoning bacteria such asSalmonella, Listeria and Escherichiacoli O157:H7 (E. coli).

Sanitary facilities and equipmentplus quick chilling are essential tomaintaining meat quality and con-trolling growth of spoilage anddisease-causing bacteria.

C A N N I N G M E A T , G A M E , P O U L T R Y & F I S H S A F E L Y 1

For high quality

canned meat,wild

game, poultry and

fish, start with high

quality ingredients. If you butcher

animals at home or hunt wild game, be

sure to follow safe food handling

guidelines. Or choose a commercial

meat processing plant to do the job

for you.

It is important to know that meat,wild

game, poultry and fish have been

safely handled throughout processing.

Unsafe handling can lead to contami-

nation with food poisoning bacteria

such as Salmonella, Listeria and

Escherichia coli O157:H7 (E. coli).

Fish and shellfish are the most perish-

able of all raw foods, and require

careful handling to maintain safety

and quality. Fish and shellfish can be

significant sources of food poisoning

bacteria such as Clostridium botulinum,

and require a longer processing time

in a pressure canner than do other

foods canned at home.

2 Wisconsin Safe Food Preservation Series

Meat,wild gameand poultryIf you purchase meat or poultry forcanning, be sure it is fresh andproperly chilled or frozen, andinspected by state or U.S.Department of Agriculture (USDA)authorities.

If you butcher animals at home orhunt wild game, handle the meatcarefully. See preparation on page 10.While some people have the rightequipment and knowledge tobutcher their own animals,most arewell advised to have a commercialmeat processor do the job. See page31 for tips on choosing a meatprocessor.

FishThese species of freshwater fish aresuitable for canning:

Catfish

Northern pike

Salmon

Smelt

Trout

Panfish such as crappies, perch andbass, walleye and other pike aremuch better preserved by freezing(see pages 6-7).

Take special care to maintain qualitybecause fish are the most perishableof all raw foods. Keep work surfaces,hands and utensils clean. Keep fishon ice or refrigerated at 40˚ F orcolder.

Fish and shellfish can be significantsources of food poisoning bacteriasuch as Clostridium botulinum, andrequire longer processing time in apressure canner than do other foodscanned at home.

Meat,wild game andpoultry for canningYou may use either fresh or frozenmeat, wild game, poultry or fish forcanning.

If you use fresh meat, wild game,poultry or fish for canning, be sure tofollow these recommended safehandling guidelines:

� Keep fresh meat, wild game,poultry and fish refrigerated at40˚ F or colder. Store for no morethan 2 days before canning.

� Separate raw meat and fish fromother foods in the refrigerator.Place raw meat or fish on a plateor tray on the bottom shelf of therefrigerator to prevent juices fromdripping on other foods.


� Wash hands well before and afterhandling raw meat, wild game,poultry and fish.Wash hands for20 seconds with soap and warmwater, scrubbing under finger-nails and along the palm andback of each hand.

� Wash cutting boards and knives,equipment and kitchen surfaceswith warm soapy water aftercutting up raw meat, wild game,poultry and fish. Rinse cleaneditems with warm water.Thensanitize with a dilute bleachsolution: 1 teaspoon of bleach in1 quart of warm water.

Some meat, wild game and poultryrequire extra handling beforecanning, either a period of storage inthe refrigerator or a soak in brine.Read and follow each recipe care-fully. (See special guidelines forhandling fresh fish for canning onpages 6-7.)

Freezing meats for canningMeat, wild game and poultry willexhibit best quality if canned fresh.However, if you choose to freezethese items for canning, follow theseguidelines (see page 4 for groundmeat, and pages 6-7 for fish):

� Trim visible fat from wild game toavoid off-flavors.Wrap meattightly in plastic freezer wrap,plastic or wax-coated freezerpaper or aluminum foil, and placein a heavy plastic freezer bag.

� Label and date each package.

� Freeze and store cuts of meat at0˚ F or colder for up to 6 months.Meat stored longer may developoff-flavors. See the next page forfreezing ground meat.

� Before canning, completely thawmeat in the refrigerator at 40˚ For colder.This is the safest way tothaw meat, and best preservesmeat quality.Meat may also bewrapped in a leak-proof plasticbag and thawed under coldrunning water. Once meat isthawed, follow guidelines onpage 2 for handling fresh meat.Can within 1 or 2 days.

Freezing ground meatGround meat will maintain betterquality frozen rather than canned.Choose fresh, chilled high qualitymeat for grinding. For venison, addone part high quality pork fat to 3 to4 parts venison for grinding (seevenison precautions).

Package ground meat for freezing bywrapping securely in coated or lami-nated freezer paper or heavy-dutyfoil. Label and date clearly. Placewrapped meat in a heavy plasticfreezer bag for added protection.Freeze at 0° F or colder for not morethan 3 to 6 months.Thaw in therefrigerator.

If you prefer to can ground meat,consider canning it in sauce. Seecanning guidelines on page 20 andrecipes on pages 23-24.

Venison precautionsChronic Wasting Disease (CWD) is aneurological disease of deer and elk.CWD belongs to a family of diseasesknown as transmissible spongiformencephalopathies or prion diseases.The disease attacks the brains ofinfected animals, causing them todisplay abnormal behavior, lose fleshand bodily function, become verythin and feeble, and die.

CWD was first noted in deer insouthernWisconsin during the 2001hunting season. Since being identi-fied in captive mule deer in Colorado

in 1967, the disease has been foundin wild deer and elk in both theUnited States and Canada.Historically, infection rates in deerherds where the disease is foundhave varied from 1 to 15 percent.Infection rates of elk are much lower,often less than 1 percent.

Because CWD has been found insome free ranging deer in Wisconsin,theWisconsin Department ofAgriculture, Trade, and ConsumerProtection recommends the follow-ing precautions:

General precautions whenhandling deer

� Do not handle or consume themeat from any animal thatexhibits symptoms of CWD.

� Do not eat the eyes, brain, spinalcord, spleen, tonsils or lymphnodes of any deer.

� If your deer is sampled for CWDtesting, wait for the test resultsbefore eating the meat.

Field dressing

� Wear disposable rubber gloveswhen field dressing carcasses.

� Remove all internal organs.

� Minimize handling of brain, spinalcord, spleen and lymph nodes asyou work.

� Do not use household knives orutensils for processing wild game.


� Clean knives and equipment ofresidue, and disinfect with a50/50 solution of householdchlorine bleach and water. Soakknives for 1 hour.Wipe downcounters and let them dry.

Cutting and processing

� Wear disposable rubber or latexgloves.

� Minimize handling of brain orspinal tissue. If removing antlers,use a saw designated for thatpurpose only, and dispose of theblade.

� Do not cut through the spinalcolumn except to remove thehead. Use a knife designated onlyfor this purpose.

� Dispose of hide, brain and spinalcord, eyes, spleen, tonsils, bonesand head in a landfill or by othermeans available in your area.

� As an added precaution, bone outthe meat from your animal, andremove all fat and connectivetissue.This will also remove thelymph nodes.

� Thoroughly clean and sanitizeequipment and work areas withbleach/water solution afterprocessing.

For the latest venison precautions,contact your local office of theWisconsin Department of NaturalResources (DNR) or visit their website (www.dnr.state.wi.us/org/) andsearch for Chronic Wasting Disease.

Information is also available from theWisconsin Department ofAgriculture, Trade, and ConsumerProtection-Animal Health Division.(800) 422-7128 —Weekdaysdatcp.state.wi.us/—search for Chronic Wasting Disease.

Look for updates including the“From Field to Freezer” video on theUW-Extension BiosecurityInformation web site:www.uwex.edu/ces/ag/issues/fmd.


Fish for canningFollow the safe handling guidelinesfor preparing to can all fresh meatsand fish on page 10.

Fish are very perishable and requirespecial handling:

� Remove internal organs from fishsoon after they are caught,preferably within 24 hours. Keepfreshly caught fish in cold wateror on ice until they can be guttedand cleaned.

� Keep cleaned fish on ice or refrig-erate until ready to can or freeze.Store at 40° F or colder no longerthan 2 days until canning orfreezing.

� Fish are most often skinned forcanning.

—For large fish, remove bonesand fat from skinned fillets. Cutfillets into pieces that will fit inlarge-mouth pint or half-pinthome canning jars.

—Small fish like smelt areusually canned whole,minusheads and tails.

Freezing fishFish have the best quality whencanned fresh. However, if you chooseto freeze them for canning at a laterdate, follow these guidelines. Fish canalso be frozen for long-term storage.Glazing fish with a coat of ice keepsair out and moisture in, preservingthe flavor and texture.

Glaze and package fish for freezing:

� Clean and scale or remove skinfrom chilled fish, remove bonesand fat, and cut into chunks orfillets.

� Freeze chunks or fillets until solid,and then dip quickly in and outof cold water. A thin coat of icewill form on the fish. Repeatseveral times to thicken the ice.

� Wrap glazed fish tightly in plasticfreezer wrap, plastic or wax-coated freezer paper oraluminum foil, and place in aheavy plastic freezer bag.

� Label and date each package.


Warning about wild gameAny wild game

animal or bird may be

diseased or carry par-

asites. Do not shoot,

handle or consume

any animal that appears sick. Cook all

wild meats thoroughly to destroy

harmful bacteria or parasites.

Follow the precautions for handling

deer on page 4.

Caution aboutfreshwater fishFreshly caught fish must be kept cold

and gutted as soon as possible after

they are caught. Keep cleaned fish on

ice or in the refrigerator, and can or

freeze within 2 days. Some fish contain

mercury or PCBs at levels that pose a

health concern. For help selecting and

preparingWisconsin fish, call your

local Department of Natural Resources

or health office, or read the latest fish

advisories on the web site

dnr.wi.gov/fish/consumption.


� Freeze and store fish at 0˚ F orcolder —

—Up to 3 months for fatty fishsuch as salmon, smelt and laketrout.These fish lose flavorrapidly, and should be storedonly a short time.

—Up to 6 months for lean fishsuch as perch and walleye thatmaintain quality when frozen.These panfish are better pre-served frozen than canned.

Frozen fish must be completelythawed before canning. Place frozenfish in a pan and completely thaw inthe refrigerator at 40˚ F or colder.Once the fish is thawed, drain andcan immediately.

Fish advisoriesLarge predator fish and fish takenfrom some waters may containmercury or polychlorinatedbiphenyls (PCBs) at levels that pose ahealth concern, especially forchildren and pregnant or breastfeed-ing women.TheWisconsinDepartment of Natural Resources(DNR) issues fish advisories to helpyou plan what fish to keep as well ashow often and how much fish to eat.Call your local DNR or health depart-ment, or visit the DNR web site:dnr.wi.gov/fish/consumption.

Pressure canningMeat, wild game, poultry and fish arelow-acid foods and must beprocessed in a pressure canner forthe full time specified to destroyfood-poisoning bacteria such asC. botulinum spores that might bepresent. Under no circumstanceshould you use any other processingmethod such as boiling water bath,microwave or oven canning.Theseare unsafe.

To destroy C. botulinum spores, low-acid foods must be processed attemperatures higher than the boilingpoint of water.This can only beachieved by surrounding the jars offood with pure steam underpressure, using a steam pressurecanner with at least 16- to 22-quartcapacity.

Pressure processing timesmust be long enough to:� allow heat to penetrate to the

coldest spot in the jar andthroughout the food, and

� reach temperatures needed todestroy harmful bacteria and bac-terial spores.

Use only the jar size and packingstyle listed for each recipe. Processfor the full time listed. Follow direc-tions in the canning guide on pages18-30.

Pressure cannerA pressure canner is

not the same as a

pressure cooker.

Pressure cookers are

used to rapidly cook meats, vegetables

and other foods for a family meal.They

may not maintain adequate pressure

for home canning. A pressure cooker

also heats and cools much more

rapidly than a pressure canner, so that

foods are not heated long enough to

ensure a safe product.

A pressure canner has a dial gauge or

weighted gauge. Pressure is created as

water boils and is converted to steam

in a closed vessel.The steam cannot

escape, and pressure and temperature

build within the vessel. At a pressure of

10 pounds per square inch (psi), water

boils at 240° F— 18 degrees higher

than without pressure (at sea level).

Food can be canned in a pressure

canner quickly and safely at these

higher temperatures.

For home canning, use pressure

canners that maintain pressures up to

15 psi. See Using and Caring for a

Pressure Canner (B2593), available

from your county UW-Extension office

or from Cooperative Extension

Publications (learningstore.uwex.edu).



Equipmentyou will needPressure canner,* with rack

Standard home canning jars,clean, hot — Pints or quarts formeat, wild game and poultry;wide-mouth pints for fish

Standard two-piece vacuum sealcanning lids—New lids pre-treated according to packagedirections, and metal screw bands

Metal-stemmed meatthermometer

Sharp knives

Non-porous cutting board

Deep roasting pan or large kettle

Pot holders,wire rack and labelingsupplies

Lid and jar lifters are optional, butnice to have.

* Note: Use only a larger 16- to 22-quart pressure canner. Safe process-ing times have not been determinedfor smaller pressure canners.

Getting startedWash all equipment and jars in warmsoapy water, rinse with warm water,invert and drain. Jars do not need tobe sterilized before filling whenprocessed in a pressure canner, butmust be kept hot until filled.

Note: Before and after working withmeat, wild game, poultry or fish, besure to wash utensils, counter topsand cutting boards thoroughly withsoap and warm water and rinse well.Then sanitize with a dilute bleachsolution:

� 1 tablespoon bleach in 1 gallon ofwarm water, or

� 1 teaspoon bleach per quart ofwarm water.

After sanitizing, allow utensils,counter tops and cutting boards toair dry.

The standard two-piece vacuum seallid is the most popular and depend-able for home canning.This consistsof a flat metal lid with sealingcompound to be used only once, anda reusable metal screw band. Followpackage directions for pre-treatinglids.

Caution: Porcelain-lined zinc capsand rubber rings have not beenmade for years, and are no longerrecommended.


Preparing meat,wild game, poultryand fishUse high quality meat, wild game,poultry or fish that has been properlyhandled and kept refrigerated. If youare using frozen meats or fish, thawthem in the refrigerator.

Keep meat or fish clean and coldwhile you are preparing it forcanning.

Trim meat or game free of fat, bruisesand heavy gristle before canning.Remove skin from poultry. Removebones from red meats, and largerbones from poultry.

Clean, skin and fillet large fish, takingcare to remove bones and fat.

Removing fat not only makes ahealthier product, it also helps toensure a better seal for jar lids. Excessfat can melt out of the meat duringpressure processing, coating thesealing surface of the lid and pre-venting a complete seal.

Follow specific instructions in eachrecipe for preparing fish and individ-ual cuts of meat, wild game orpoultry.

Follow directions for packing hot orraw meat, wild game, poultry, or fishon pages 11-12.

Pre-cook meat if desiredTo pre-cook meat, place preparedpieces in a large, shallow pan. Addjust enough water to keep meat fromsticking. Cover the pan and cook atmedium high on the stove or brownin a 350˚ F oven until the meat’sinternal temperature reaches 135˚ F(rare). Use a metal-stemmed meatthermometer to check the tempera-ture.

To pre-cook poultry, boil, steam orbake pieces until about two-thirdsdone.

FishFish is most often skinned forcanning. Cut large fish fillets intopieces that will fit in pint jars. Smallfish like smelt are usually packedwhole,minus heads and tails. Seecanning fish guide on pages 27-30.

For canning fish, pint home canningjars are recommended.Wide-mouthjars work best.

Fatty fish such as catfish, sturgeon,northern pike, salmon, smelt andtrout can be successfully canned.Pack prepared fish pieces loosely intopint jars with no added liquid,leaving 1-inch headspace. No wateror broth is added to jars whencanning smoked fish.

Canning lean fish such as perch andwalleye is not recommended.Freezing produces a superior qualityproduct (see freezing fish, page 6).

However, if you choose to can lean fish,follow these directions:Pack preparedfish very tightly into pint jars.Press thefish down firmly with a utensil that willfit into the jar, leaving 1-inch head-space.Drain off excess moisture beforeadding liquid, if required.

Making brothHot-pack canning requires enoughbroth to cover the meat.Thisimproves heat transfer in the jar andhelps ensure adequate heat duringpressure processing. For hot pack,wild game will benefit from atomato-based broth.

To make meat or poultry broth, placebony pieces of meat in a kettle. Coverwith cold water. If desired, seasonwith chopped onion, celery, salt orother spices. Simmer until meat canbe removed from the bone.

Strain broth, cool quickly and skimoff fat. If broth is not flavorfulenough, add bouillon cubes or soupstock base which are available inmost grocery stores.

Packing methodsMeat can be packed either hot orraw.The hot pack method is recom-mended for most meats, as it consis-tently yields a safe, high qualityproduct.The raw pack method is anoption for only larger pieces of meat,wild game or poultry, or fatty fish.

To pack hot, prepare broth and cookmeat, wild game or poultry to 135˚ F.Pack hot into clean, hot homecanning jars, and cover with boilingbroth leaving proper headspace (seeillustration below).

Reprinted with permission from Complete Guide to Home Canning.National Center for Home Food Preservation, www.uga.edu/nchfp

lid

level of liquid

Headspace

headspace



To pack raw, place larger pieces ofmeat loosely into jars leaving properheadspace. No liquid is added, sincejuices will form during processing.

Salmon, trout and other fatty fish arepacked raw with no added liquid.Smoked fish is also packed with noadded liquid.

Regardless of the type of pack used,the processing conditions (time andpressure) must be followed exactly.Proper canning will cook the meatand destroy harmful bacteria, result-ing in a safe product. See guidelinesand recipes for canning meats onpages 18-26, and guidelines forcanning fish on pages 27-30.

Closing the jarsFill clean, hot standard home canningjars, leaving proper headspace.Wipejar rims with a clean, damp cloth ortowel to remove any food particles orbroth.

Place a pre-treated lid on the jar.Screw the metal band until it feelsfinger-tight.Overtightening maycause the lid to buckle.During pro-cessing in the pressure canner, theband will allow the lid to expandenough to let air and steam escapefrom the jar.

When jar contents cool after process-ing, the remaining steam condensesand a partial vacuum forms.Thepartial vacuum keeps the center ofthe lid down when the jar is properlysealed.

Processing in apressure cannerAdjust processing forWisconsin elevationsWisconsin elevations range from 580to 1,953 feet above sea level.Waterboils at 212˚ F at sea level, and atlower temperatures as elevationincreases. Using the processing timefor sea level may lead to spoilage orunsafe food if you live at higher ele-vations. Be sure to process meat, wildgame, poultry or fish at the propercanner pressure and for the correctprocessing time for your elevation.

Check the cannerand pressure gaugeBefore you start canning, be sure thecanner is in good operating condi-tion. Have a dial pressure gaugetested each canning season to besure it measures pressure accurately.For dial gauge testing, contact yourcounty UW-Extension office(www.uwex.edu/ces/cty/).

Canners with weighted pressure reg-ulators do not require testing. But theregulators and vent pipes must bekept clean, and gaskets need to be ingood condition. Replace any rubbergaskets that are old or leaking. SeeUsing and Caring for a Pressure Canner(B2593), available from your countyUW-Extension office or onlinelearningstore.uwex.edu.

Elevation mapRemember to adjust for elevationwhen pressure canning meats, wildgame, poultry and fish. Consult theelevation map, or call your countyLand Information office (listedunder county government in yourphone book). If you share recipeswith friends and relatives,remember to include adjustmentsfor changes in elevation.

Elevation above 1,000 feet

Elevation below 1,000 feet


Processing steps1. Put 2 to 3 inches of water in the

canner and heat to simmer. Useenough water so the canner doesnot boil dry.

2. Set filled jars on a rack in thecanner. Leave room for steam toflow freely around jars. In cannersdeep enough to stack jars, use arack between layers.

3. Fasten the canner cover securelyand heat until you see a funnel ofsteam escape from the open ventpipe. Once the funnel of steamappears, continue to heat onhigh.Vent for 10 minutes todrive air from the canner. If airremains in the canner, the tem-perature in the canner will not beas high as expected and the jarsmay be under-processed.

4. Close the petcock or place thepressure regulator on the ventpipe. Let pressure rise to thecorrect processing pressure, thenstart to count processing time.Regulate heat to maintainconstant pressure. If the pressurefalls below the recommendedlevel, bring it back up and re-timethe canning process from thevery beginning.

5. When the processing time iscomplete, turn off the heat.Remove the canner from theburner, if possible, and let thepressure drop on its own.Do notpour cold water over the cannerto reduce pressure.This will causejars to lose liquid and fail toprocess fully; it also causes sealsto fail.

6. When the pressure reaches zero,wait 2 to 3 minutes and carefullyremove the cover.Tilt the cannercover to release steam away fromyou. Remove jars from the canner,place them on a protectedsurface (rack or towel), and coolat room temperature away fromdrafts.The metal bands may beloose at this point, but do notre-tighten them.

Checking sealsCheck seals when jars are completelycool — often within 2 to 4 hours, butat least within 24 hours. If the centerof the flat metal lid is depressed ordown and does not move when youpress on it, the jar is sealed.

In most cases, jars will seal within afew hours after removal from thecanner, but may take longer.Refrigerate unsealed jars immedi-ately and use them within 2 or 3days. Or label, date and freeze themimmediately for use within 6 months.


Jars of meat, wild game or poultrythat fail to seal but were properlyprocessed may be re-processedwithin 24 hours, but must be hotpacked with added liquid. Processagain for the full time and cap withnew pre-treated lids.

Jars of fish that fail to seal shouldnot be re-processed for reasons ofsafety and quality.

Liquid lost during processing will notcause meat or fish to spoil. Do notadd liquid to jars removed from thecanner. Any attempt to open the jarsand replace lost liquid will contami-nate the sterile contents and thefood will have to be re-processed ordiscarded.

Storing jarsRemove metal screw bands.Wipesealed jars clean, label and date. Forbest quality, use home-canned foodwithin 1 year. Properly home-cannedfood will remain safe for years, butquality will suffer from extendedstorage.

Store jars in a cool, dry place to retainthe best eating quality and preventlids from rusting. Excess heat cancause the canned product to losequality, and moisture can cause lidsto corrode.

In an unheated storage area, protectcanned food by wrapping jars inpaper and covering them with ablanket.Move them to a heated areawhen the temperature drops tofreezing. Freezing will not causecanned meat, poultry, wild game orfish to spoil unless the seal isdamaged when the jar contentsexpand. Discard any jars of foodunsealed or damaged by freezing.


Sulfur compounds in

meat often cause

metal lids (or cans) to

darken.This discol-

oration does not affect meat safety.

If you pressure can young poultry with

bones in, tissue near the bones may

darken on canning.This discoloration

is due to blood cells leaching from the

bones on heating and reacting with

the muscle tissue.This discoloration is

not harmful.

Check for spoilageCarefully inspect jars before you usethem. Spoilage may have occurred if:

� Jars have unsealed or bulging lids.

� Liquid spurts when the jar isopened.

� Contents appear discolored orfoamy, or have an off-odor. Seeboxed note on page 15 for whendarker meat is OK.

Do not taste suspect or spoiled food.Follow the instructions in the box forsafely discarding or de-toxifyingcanned meat, wild game, poultry orfish.

Meat, wild game, poultry or fish thatspoils in a jar may contain the deadlytoxin produced by Clostridium botu-linum. Jars of any of these foods thatbecome spoiled must be handledcarefully to avoid illness or death.

Safely discard spoiled foodSafely discard meat,

wild game, poultry or

fish that is spoiled or

that becomes

unsealed. Never taste suspect food.

Even if the meat shows no obvious

signs of spoilage, dispose of the jars in

one of these two ways:

If the suspect jars are still sealed, place

them in a heavy garbage bag. Close

and place the bag in a regular trash

container or bury it in a nearby landfill.

If the suspect jars are unsealed, open

or leaking, de-toxify the jars and their

contents before discarding.

Place suspect jars in an 8-quart or

larger pan. Carefully add water to

cover by 2 inches and boil for

30 minutes. Cool and discard the jars,

their lids and food in the trash, or bury

in soil. Sanitize counter tops and all

equipment used with a dilute bleach

solution (see page 9). Discard sponges

or washcloths used in the clean up.



Canning meat andvegetable mixturesWhen you pressure can combina-tions of meat and vegetables, youmust process the mixture longenough so that both the meat andvegetables are safe to eat. Productquality will be better if you choosevegetables such as corn, potatoesand carrots that will tolerate the longprocessing times necessary for meat.

However, for best quality andgreatest flexibility, can meat and veg-etables separately, and then mixingredients as you prepare meals[see Canning Vegetables Safely(B1159) in this series].

Be sure you follow filling instructions,so the amount of food in each jar isnot greater than stated.The guide-lines assure proper heating forspecific combinations and propor-tions of foods, so any changes mayresult in an unsafe or under-processed product.

Do not thicken with flour or corn-starch, or add rice, barley or pasta tocanned meat, wild game, poultry orfish.These starchy ingredients absorbliquid during processing, and changehow heat transfers. Underprocessingand unsafe food could result.

Use only tested recipes for homecanning. Sources of tested recipesinclude this series and the USDAComplete Guide to Home Canning(2008) which is available from theNational Center for Home FoodPreservation (www.uga.edu/nchfp/).

Items prepared with untestedrecipes should not be canned.Freeze these foods instead. Canningfoods at home is no time to experi-ment with recipes! The safety of youand your family could be at risk.

To avoid spoilage and risk of foodpoisoning, follow the research-testedrecipes in this booklet.You may sub-stitute venison for beef in most ofthese recipes (see precautions onpages 4-5).

Guidelines in this booklet are for safepressure canning at all Wisconsin ele-vations.

Operate:

� dial gauge canners at 11 poundspressure (11 psi) at elevations upto 2,000 feet above sea level.

� weighted gauge canners at

— 10 psi at elevations up to 1,000feet above sea level.

— 15 psi above 1,000 feet eleva-tion.

See elevation map on page 13.

Canning wild gameUse only high quality, properly cleaned

and cooled healthy wild game for

canning.To ensure safety, process jars for

the full time in a pressure canner to kill all

bacteria that cause spoilage or food poi-

soning.

Large game animals are canned like beef,

and small game animals and birds are

canned like poultry. Follow directions for

type of pack and preparation. For hot

pack,wild game will benefit from tomato

broth.

Large game animals

Choose fresh, high quality chilled meat

from healthy animals. Remove fat. Soak

strong-flavored wild meats for 1 hour in

brine containing 1 tablespoon salt per

quart of cold water. Rinse. Remove large

bones and prepare as directed for

canning.

Small game animals and birds

Choose freshly killed and dressed

healthy animals or birds. Remove fat.

Soak meat 1 hour in brine containing

1 tablespoon salt per quart of cold

water. Rinse. Prepare as directed for

canning,with or without bones.


Broth or stock, beef or othermeat; hot pack only

Saw or crack fresh beef bones andplace in a large stockpot or kettle.Cover bones with water, add salt,chopped celery and onions, andsimmer until meat can be easilyremoved from bones, 3 to 4 hours.Strain broth to remove gristle, skin,bits of bone and vegetables. Skim offfat, and add to broth any small piecesof meat removed from bones.

Hot pack:When filling canning jars,make sure meat pieces are no largerthan 1⁄4 inch and only cover thebottom of the jar. Broth with largerpieces or more meat than this mustbe canned as meat cubes, chunks orstrips (see page 20).

Reheat broth to boiling. Fill clean, hotjars, leaving 1-inch headspace.Remove air bubbles, wipe jar rimsclean, and adjust lids.

Process in a pressure cannerat the recommended pressure:*20 minutes for pints,25 minutes for quarts.

Broth or stock, chicken orturkey; hot pack only

Place large carcass bones in a largestockpot, add enough water to coverbones, and cover pot with lid. Simmer30 to 45 minutes or until meat canbe easily stripped from bones.Discard bones and fat. Strain broth toremove bones and pieces, and cool.Skim off fat. Add to broth any smallpieces of meat removed from bones.Hot pack:When filling canning jars,make sure meat pieces in the brothare no larger than 1⁄4 inch and onlycover the bottom of the jar. Brothwith larger pieces or more meat thanthis must be canned as poultrywithout bones (see page 21).

Reheat broth to boiling. Fill clean, hotjars, leaving 1-inch headspace.Remove air bubbles, wipe jar rimsclean, and adjust lids.


M E AT, G A M E & P O U LT R Y C A N N I N G G U I D E


*Canner pressure

Dial gauge, up to 2,000 ft.—11 lbs. pressure

Weighted gauge, up to 1,000 ft.—10 lbs. pressure

Weighted gauge, above 1,000 ft.—15 lbs. pressure


Cubes, chunks or stripsof beef, venison, veal,lamb or pork

Choose high quality chilled meat.Remove fat. Soak strong-flavored wildmeats for 1 hour in brine of 1 table-spoon salt per quart of cold water.Rinse. Remove bones and cut intocubes, chunks or strips for canning.

Hot pack:Pre-cook meat to 135˚ Finternal temperature (rare) by roasting,stewing or browning in a smallamount of fat.Add 1 teaspoon salt perquart jar, if desired. Loosely fill clean,hot jars with hot meat.Cover meatwith boiling broth,meat drippings,water or tomato juice (especially withwild game), leaving 1-inch headspace.

Raw pack: Fill clean, hot jars looselywith raw meat pieces, leaving 1-inchheadspace. Do not add liquid.

Remove air bubbles, wipe jar rimsclean, and adjust lids.

Process in a pressure cannerat the recommended pressure:*75 minutes for pints, 90 minutesfor quarts.

Ground meat — beef orvenison, veal, lamb, pork orsausage; hot pack only

Choose fresh, chilled high qualitymeat for grinding.

For venison, add 1 part high qualitypork fat to 3 to 4 parts venisonbefore grinding.

For sausage, use freshly madesausage, seasoned with salt andcayenne pepper. (Sage may cause abitter off-flavor).

Shape ground meat into uniformballs or patties, or cut cased sausageinto 3- to 4-inch links. Cook untillightly browned and drain off fat.

Consider canning in tomato juice orsauce (see recipes on pages 23-24).

Hot pack: Fill clean, hot jars looselywith hot pre-cooked meatballs,patties or links, leaving 1-inch head-space. Add 1 teaspoon salt per quartjar, if desired. Cover with boilingbroth, water or tomato juice (espe-cially with wild game), leaving 1-inchheadspace.




*Canner pressure






Poultry — chicken or turkey,duck, goose, game birds,rabbit

Chill dressed birds for 6 to 12 hoursbefore canning. Remove excess fat.Cut poultry into suitable sizes forcanning. Can with or without bones.

Hot pack: Boil, steam or bake meatuntil about two-thirds done. Add1 teaspoon salt per quart to the jar, ifdesired. Fill clean, hot jars with hotmeat and hot broth, leaving 11⁄4-inchheadspace.

Raw pack: Add 1 teaspoon salt perquart, if desired. Fill clean, hot jarsloosely with raw meat pieces, leaving11⁄4-inch headspace. Do not addliquid.


Bone in— Process in a pressurecanner at the recommendedpressure:* 65 minutes for pints,75 minutes for quarts.

Without bones— Process in apressure canner at the recom-mended pressure:* 75 minutes forpints, 90 minutes for quarts.

Small game— rabbit andsquirrel

Choose freshly killed and dressed,healthy animals. Soak chilled meat inthe refrigerator for 1 hour in brine of1 tablespoon salt per quart (4 cups)of cold water. Rinse. Pre-cook by sim-mering or steaming until skin can beeasily removed. Discard skin and fat.Cut small game into suitable sizes forcanning, and leave bones in.

Hot pack: Boil, steam or bake meatuntil about two-thirds done. Fillclean, hot jars with hot meat and hotbroth or tomato juice, leaving 11⁄4-inch headspace. Add 1 teaspoon saltper quart jar, if desired.

Raw pack: Fill clean, hot jars looselywith raw meat pieces, leaving 11⁄4-inch headspace. Do not add liquid.Add 1 teaspoon salt per quart jar, ifdesired.





Tongue, sliced, or poultrygizzards; hot pack only

Soak tongue in cold water for 2hours, scrubbing it thoroughly andchanging the water every 30minutes. Rinse.

Put meat in a kettle, cover with freshwater, and bring to a boil. Skim offfoam, then salt the water lightly;cover and cook to 145˚ F. Removefrom kettle and plunge into coldwater, peel off skin and trim offgristle. Slice tongue into 1⁄4-inchslices.

Hot pack: Pack slices or gizzardsloosely into clean, hot jars. Add sea-soning, if desired. Cover with hotwater or broth, leaving 1-inch head-space.



Note: Do not can deer tongue.


*Canner pressure






Vegetable-beef stew

4 cups lean beef or venison,cut in 1-inch cubes

4 cups potatoes, peeled andcut in 1-inch chunks

4 cups carrots, peeled andcut in 1⁄2-inch slices

4 cups small whole onions or quarteredmedium onions, peeled

2 cups celery, cut in 1-inch pieces

4 to 8 cups meat broth or tomato juice(for venison), as needed

1⁄2 tsp. salt per pint (optional, for flavor)

Hot pack: Pre-cook meat asdescribed for hot pack on page 11.Combine with the prepared vegeta-bles. Pack hot meat and vegetablesloosely into clean, hot jars, leaving1-inch headspace. Add salt, if desired.Cover with boiling broth, leaving1-inch headspace.


Process in a pressure canner at rec-ommended pressure:*75 minutes for pints,90 minutes for quarts.

Note: Do not thicken broth beforecanning. Add cornstarch or flour tothicken just before serving veg-etable-beef stew.

Yield: 8 pints

Sloppy Joe mix

4 lbs. lean ground beef or venison,or a combination

3 cups onion, peeled and chopped

11⁄2 cups green pepper, cored andchopped

1 16-ounce can tomato sauce

2 cups tomato catsup

2 cups water

1 tbsp. salt

1 tbsp. sugar

1 tbsp. prepared mustard3⁄4 tsp. black pepper

Hot pack: Sauté beef or venison andonion. Drain off fat. Add remainingingredients, bring to a boil andsimmer 5 minutes.

Pack hot into clean, hot jars, leaving1-inch headspace.


Process in a pressure canner at rec-ommended pressure: *75 minutes for pints,90 minutes for quarts.

Yield: 8 pints

Note:lb. = poundtbsp. = tablespoontsp. = teaspoon1 quart = 2 pints = 4 cups

M E AT, W I L D G A M E & P O U LT R Y R E C I P E S


Chili con carne

Beans:3 cups dried pinto or kidney beans

51⁄2 cups water

2 tsp. salt

Meat:3 lbs. lean ground beef or venison, or a

combination

11⁄2 cups onion, peeled and chopped

1 cup sweet or hot peppers, cored andchopped (optional)

1 tbsp. salt

1 tsp. black pepper

3 to 6 tbsp. chili powder

8 cups tomatoes, crushed or whole

Wash beans thoroughly and place ina 2-quart saucepan. Add cold waterto a level 2 to 3 inches above thebeans and soak 12 to 18 hours. Drainand discard water. Combine thebeans with 51⁄2 cups of fresh waterand 2 teaspoons salt. Bring to a boil.Reduce heat and simmer for 30minutes. Drain and discard water.Brown ground beef or venison, onionand peppers. Drain off fat. Add allother ingredients and simmer 5minutes. Do not thicken until youserve the canned chili.

Hot pack: Fill clean, hot pint jars,leaving 1-inch headspace. Remove airbubbles, wipe jar rims clean, andadjust lids.

Process in a pressure canner atrecommended pressure:*75 minutes for pints. Do not usequarts; safe processing time has notbeen determined.

Caution:Wear rubber gloves whenyou cut or chop hot peppers. Do nottouch your face, particularly nearyour eyes.

Yield: 9 pints

�Spaghetti sauce with meat

5 lbs. lean ground beef or venison,or a combination

6 quarts tomatoes, peeled and chopped

1 onion, peeled and chopped

2 cups green sweet peppers,cored and chopped

1⁄4 cup parsley, chopped (optional)

2 cloves garlic, peeled and minced

11⁄2 tbsp. salt

1 tbsp. sugar

1 tbsp. sweet basil, crushed

Sauté beef or venison and onionuntil all pink is gone from meat. Drainoff fat. Add remaining ingredients,heat rapidly to simmering andsimmer until thickened, about 1 hour.Stir often.

continued,



Hot pack: Bring sauce to a boil. Fillclean, hot jars, leaving 1-inch head-space. Remove air bubbles, wipe jarrims clean, and adjust lids.

Process in a pressure canner atrecommended pressure:*75 minutes for pints,90 minutes for quarts.

Note:Youmay alter seasoningsaccording to your preferences,but donot add pasta to themixture beforecanning.An unsafe product may result.

Yield: 6 to 7 pints

�All-purpose chicken-vegetable mix

8 to 10 lbs. chicken, game bird or rabbit,cut in pieces

1 tbsp. salt1⁄2 tsp. pepper

1 tbsp. parsley, chopped

Water, to cover

1 cup onion, peeled and chopped

2 cups celery, chopped

2 cups carrots, peeled and sliced thinly

Place chicken, salt, pepper andparsley in a large kettle. Cover withwater and bring to a boil. Simmeruntil chicken can be removed fromthe bones.

Remove and discard skin and bones.Discard fat. Save broth.

Add onion, celery and carrots tobroth and bring to a boil. Stir inchicken pieces.

Hot pack: Fill clean, hot jars with hotchicken-vegetable mixture, leaving1-inch headspace. Cover with boilingbroth, leaving 1-inch headspace.


Process in a pressure canner atrecommended pressure:*75 minutes for pints,90 minutes for quarts.

Note: This mix can be used forchicken stew, hearty soups, chicken ala king, or casseroles. Add cornstarchor flour to the liquid to thicken justbefore serving. Do not thicken forcanning.

Yield: 7 to 8 pints

�


*Canner pressure






Meat and vegetable soup

Vegetable, dried bean or pea,meat,poultry, or seafood soups can becanned.

Select, wash, and prepare vegetables,meat and seafoods as described forthe specific foods. Cover meat withwater and cook until tender. Coolmeat and remove bones. Cook veg-etables. For each cup of dried beansor peas, add 3 cups of water, boil 2minutes, remove from heat, soak 1hour, and heat to boil; drain.

Hot pack: Combine solid ingredientswith meat broth, tomatoes, or waterto cover. Boil 5 minutes. Caution: Donot thicken. Salt to taste, if desired.Fill jars halfway with solid mixture.Add cooking liquid, leaving 1-inchheadspace. Remove bubbles, wiperims clean and adjust lids.

Process in a pressure canner at rec-ommended pressure*: 60 minutesfor pints**, 75 minutes for quarts.

**Process soup for 100 minutes if itcontains seafood.

Festive mincemeat pie filling

2 cups finely chopped suet

4 lbs. ground beef or (4 lbs. groundvenison and 1 lb. sausage)

5 qts. chopped apples

2 lbs. dark seedless raisins

1 lb.white raisins

2 qts. apple cider

2 tbsp. ground cinnamon

2 tsp. ground nutmeg

5 cups sugar

2 tbsp. salt

Yield:About 7 quarts

Cook suet and meat in water to avoidbrowning. Peel, core, and quarterapples. Put meat, suet, and applesthrough food grinder using amedium blade. Combine all ingredi-ents in a large saucepan, and simmer1 hour or until slightly thickened. Stiroften.

Hot pack: Fill jars with hot mixture,leaving 1-inch headspace. Remove airbubbles, wipe rims and adjust lids.

Process in a pressure canner at rec-ommended pressure*: 90 minutesfor quarts.

�



*Canner pressure






Canning fishGlass-like crystals of magnesium

ammonium phosphate sometimes

form in canned salmon.These

crystals usually dissolve when

heated, and are perfectly safe to eat.There is no way

for the home canner to prevent their formation.

Fatty fish such as catfish, northern pike, salmon, smelt

or trout may be successfully canned.

Canning lean fish such as perch or walleye does not

yield a high quality product. It is best to freeze lean

fish for extended storage (see pages 6-7).

Lightly smoked salmon, trout and other fish may be

safely canned. Safe processing times for canning

other smoked seafood, such as oysters, have not been

determined for home use.These products must be

frozen.

Smoked fish should be canned using tested methods.

Lightly smoked fish is recommended for canning.

However, because it has not yet been cooked, do not

taste lightly smoked fish before canning.

�Follow these canning guidelines carefully. Use a 16-

to 22-quart pressure canner; smaller canners may

yield an unsafe product. Do not use quart jars or tin

cans.

Pint jars are recommended for canning fish. Half-

pints can be safely processed for the same length of

time as pints, but may yield a less acceptable product.

Safe processing times have not been determined for

quart jars.

Salmon, trout, northern pike,smelt, and other fatty fishexcept tuna

Pint jarsAvoid delays in cleaning and guttingfish. Keep cleaned fish on ice, orrefrigerate at 40° F or colder untilready to can, not more than 2 days.

Remove head, tail, fins and scales orskin.Wash, and remove all blood.Split fish lengthwise and removeskin, if desired.You can leave thebones in most fish because theybecome very soft and are a goodsource of calcium. Cut cleaned fishinto 31⁄2-inch lengths.

Smelt are usually canned whole, withonly heads and tails removed.

Raw pack: Fill hot, wide-mouth pintjars, skin side next to glass, leaving 1-inch headspace. Add 1⁄2 teaspoonsalt per pint jar, if desired. Do not addliquid.


Process in a pressure canner atrecommended pressure:*100 minutes for pints.

Quart jarsPrepare fish as directed for canningin pint jars. Cut the fish into jar-length filets or chunks of any size.The one-quart straight-sided mason-style jar is recommended. If the skin

has been left on the fish, pack thefish skin out, for a nicer appearance,or skin in, for easier jar cleaning. Packsolidly into clean, hot quart jars,leaving 1-inch headspace. For mostfish, no liquid, salt, or spices need tobe added, although seasoning or saltmay be added for flavor (1 to 2 tea-spoons salt per quart). Carefully wipejar rims, adjust lids and process.

Note the processing of quart jars isdifferent from processing of pints;read directions carefully beforeproceeding. It is critical to productsafety that the processing direc-tions are followed exactly. Whenyou are ready to process quart jars offish, add 3 quarts of water to thepressure canner. Put the rack in thebottom of canner and place closedjars on the rack. Fasten the cannercover securely, but do not close thelid vent. Heat the canner on high for20 minutes. If steam comes throughthe open vent in a steady stream atthe end of 20 minutes, allow it toescape for an additional 10 minutes.If steam does not come through theopen vent in a steady stream at theend of 20 minutes, keep heating thecanner until it does.Then allow thesteam to escape for an additional 10minutes to vent the canner.The totaltime that it takes to heat and ventthe canner should never be less than30 minutes.The total time may be

F I S H C A N N I N G G U I D E


more than 30 minutes if you havetightly packed jars, cold fish, or largersized canners. For safety’s sake, youmust have a complete, uninterrupted160 minutes (2 hours and 40minutes) at a minimum pressurerequired for your altitude.

Raw pack. Process in a pressurecanner at recommendedpressure:* 160 minutes for quarts

�

Smoked fish— salmon, troutand other fish, lightlysmoked

Cut lightly smoked fish into piecesthat will fit on end into clean, hot,pint canning jars, leaving 1-inchheadspace. Do not add liquid.Remove air bubbles, wipe jar rimsclean, and adjust lids.

Measure 4 quarts (16 cups) of cooltap water and pour into a 16- to 22-quart pressure canner.The waterlevel will probably reach the screwbands of pint jars.Do not decreasethe amount of water or heat thewater before processing begins.

Place prepared, closed jars on therack in the bottom of the canner.

Process in a pressure canner atrecommended pressure:*110 minutes for pints.

�


*Canner pressure






Canning lean fish such as perch or

walleye is not recommended.However,

if you choose to can lean fish, follow

directions above for fatty fish, packing

prepared fish very tightly into pint jars.

Press the fish down firmly with a

utensil that will fit into the jar, leaving

1-inch headspace. Drain off excess

moisture. Do not add liquid.

Remove air bubbles,wipe jar rims

clean, and adjust lids.

See processing directions above.

TunaTuna may be canned either pre-cooked or raw. Pre-cooking removesmost of the strong-flavored oils. Thestrong flavor of dark tuna fleshaffects the delicate flavor of whiteflesh.Many people prefer not to candark flesh. It may be used as petfood.

Note: Glass-like crystals of magne-sium ammonium phosphate some-times form in canned tuna.There isno way for the home canner toprevent these crystals fromforming, but they usually dissolvewhen heated and are safe to eat.

Keep tuna on ice until ready to can.Remove viscera and wash fish well incold water. Allow blood to drain fromstomach cavity. Place fish belly downon a rack or metal tray in the bottomof a large baking pan. Cut tuna in halfcrosswise, if necessary. Pre-cook fishby baking at 250º F for 21⁄2 to 4hours (depending on size) or at 350ºF for 1 hour.The fish may also becooked in a steamer for 2 to 4 hours.If a thermometer is used, cook to a165˚ to 175˚ F internal temperature.Refrigerate cooked fish overnight tofirm the meat. Peel off the skin with aknife, removing blood vessels andany discolored flesh. Cut meat awayfrom bones; cut out and discard allbones, fin bases, and dark flesh.

Quarter. Cut quarters crosswise intolengths suitable for half-pint or pintjars. Fill into clean, hot jars, pressingdown gently to make a solid pack.Tuna may be packed in water or oil,whichever is preferred. Add water oroil to jars, leaving 1-inch headspace.Add 1⁄2 teaspoon of salt per half-pintor 1 teaspoon of salt per pint, ifdesired. Remove air bubbles, wipe jarrims and process.

Process in a pressure canner at rec-ommended pressure*: 100 minutesfor pints and half-pints

�



*Canner pressure





Choosing a meatprocessorWhile some people have the rightequipment and knowledge tobutcher their own animals,most arewell advised to have a commercialmeat processor do the job.

Commercial meat processors operateunder Wisconsin or federal meatinspection regulations.These regula-tions require that facilities andhandling methods meet sanitationstandards.

Custom processing plants withlimited facility inspectionmay onlyslaughter and process animals for theperson who owns the animal, andthe meat may not be resold. Customplants can offer meat and meatproducts for retail sale only if theypurchase inspected meat from othersources.

Fully inspected plants are undermore stringent inspection regula-tions, including examination of liveanimals and carcasses at slaughter.These plants may process theinspected meat into hams, sausagesand other processed meats.They orthe animal owners may sell freshmeat cuts from the inspectedanimals.

Wisconsin Safe FoodPreservation SeriespublicationsCanning Fruits Safely (B0430)

Canning Meat,Wild Game, Poultry andFish Safely (B3345)

Canning Salsa Safely (B3570)

Canning Vegetables Safely (B1159)

Freezing Fruits and Vegetables (B3278)

Homemade Pickles and Relishes(B2267)

Making Jams, Jellies and FruitPreserves (B2909)

Tomatoes Tart and Tasty (B2605)

Using and Caring for a Pressure Canner(B2593)

These are available from your countyUW-Extension office or CooperativeExtension Publications(learningstore.uwex.edu).

Web sitesNational Center for Home FoodPreservation, University of Georgia,www.uga.edu/nchfp/



N O T E S

Copyright © 2009 by the Board ofRegents of the University of WisconsinSystem doing business as the division ofCooperative Extension of the Universityof Wisconsin-Extension. All rightsreserved. Send copyright inquiries to:Cooperative Extension Publishing, 432 N.Lake St., Rm. 227,Madison,WI 53706.

Authors: Barbara H. Ingham, food sciencespecialist, Department of Food Science,University of Wisconsin-Madison andUW-Extension; and Steven C. Ingham,food safety specialist, Department ofFood Science, UW-Madison andUW-Extension. Based on a previous publi-cation Canning Meat and Poultry B3345by Mary E.Mennes (retired), professor,Department of Food Science, UW-Madison, and food management special-ist, UW-Extension, and Dennis R. Buege.

University ofWisconsin-Extension,Cooperative Extension, in cooperationwith the U.S. Department of AgricultureandWisconsin counties, publishes thisinformation to further the purpose of theMay 8 and June 30, 1914 Acts ofCongress. An EEO/AA employer, theUniversity of Wisconsin-Extension,Cooperative Extension provides equalopportunities in employment and pro-gramming, including Title IX andAmericans with Disabilities (ADA)requirements. If you need this informa-tion in an alternative format, contactCooperative Extension Publishing orEqual Opportunity and DiversityPrograms, University of Wisconsin-Extension, 501 Extension Building,432 N. Lake Street,Madison,WI 53706,[email protected], phone:(608) 262-0277, fax: (608) 262-8404,TTY: 711Wisconsin Relay.

This publication is available in Englishfrom your Wisconsin county Extensionoffice (www.uwex.edu/ces/cty) or fromCooperative Extension Publishing.Toorder, call toll-free: 1-877-947-7827(WIS-PUBS) or visit our web site:learningstore.uwex.edu.

Canning Meat,Wild Game, Poultry & Fish Safely (B3345) R-9-09

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WisconsinSafeFood PreservationSeries CanningMeat, WildGame ... › files › 2011 › 02 › B3345-Cannin… · CANNING MEAT, GAME, POULTRY & FISH SAFELY 1 Forhighquality cannedmeat,wild