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Canning Meat, Poultry, and Game, HYG-5330-97 Ohio State University Extension Fact SheetHuman Nutrition1787 Neil Avenue, Columbus, OH 43212Canning Meat, Poultry, and GameHYG-5330-97The flavor and texture of the final meat, poultry, or game productdepends on how the meat is handled following slaughter. If youslaughter your own meat, contact your county Extension agent forinformation. Use only meat from healthy, disease-free animals. Themeat should be chilled without delay to 40 degrees Fahrenheit (F) orlower to prevent spoilage. To hold longer than a few days, freeze at 0degrees F or lower until canning time. Rinse poultry thoroughly incold water and drain. Handle meat rapidly and keep everything thattouches the meat clean. Debone red meats. Trim off all gristle,bruised spots, and excess fat before canning. Any fat left on the meatmay affect sealing. Meat, poultry, and game are low-acid foods andmust be processed in a pressure canner at 10 to 15 pounds of pressureper square inch (psi) for safety. See Table 1 for processing times forall meat types. Meat can be packed either raw or cooked. Pack meatloosely into clean canning jars. Keep precooked meat hot while packingand cover with boiling liquid. Salt adds flavor, but is not necessaryfor preservation. When ready to serve, boil canned meat and poultry 10minutes before you taste it--even if it looks and smells all right.Poultry, Rabbit, or SquirrelChoose freshly killed and dressed, healthy animals. Large chickens aremore flavorful than fryers. Dressed poultry should be chilled for 6 to12 hours before canning. Dressed rabbits or squirrels should be soaked1 hour in water containing 1 Tablespoon of salt per quart, thenrinsed. Remove excess fat. Cut the poultry, rabbit, or squirrel intosuitable sizes for canning. Can with or without bones.Hot PackBoil, steam, or bake meat until about two-thirds done. If desired, add1 teaspoon salt per quart. Fill jars with meat pieces and boilingbroth, leaving 1 1/4-inch headspace.Raw PackIf desired, add 1 teaspoon salt per quart. Fill jars loosely with rawmeat pieces, leaving 1 1/4-inch headspace. Do not add liquid. Adjustlids and process.Table 1. Recommended processing times Canner pressureDial gaugeWeighted gaugeStyle of packProcess time0-2,000 ft. 0-1,000 ft. 1,000+ ft.Poultry, rabbit, or squirrel Style of pack: hot and rawWithout bones Pints75 min.11 lb.10 lb.15 lb.Quarts90 111015With bonesPints65 11 10 15 Quarts75 111015Strips, cubes, or chunks of meatStyle of pack: hot and rawPints75 11 10 15 Quarts90 111015Ground or chopped meatStyle of pack: hot onlyPints75 11 10 15 Quarts90 111015Meat stockStyle of pack: hot onlyPints20 11 10 15 Quarts25 111015Bear, Beef, Lamb, Pork, Veal, and VenisonStrips, Cubes, or ChunksChoose quality chilled meat. Remove excess fat. Soak strong-flavoredwild meats for 1 hour in water containing 1 Tablespoon of salt perquart. Rinse. Remove large bones.Hot PackPrecook meat until rare by roasting, stewing, or browning in a smallamount of fat. If desired add 2 teaspoons of salt per quart to thejar. Fill jars with meat, add boiling broth, meat drippings, water, ortomato juice, leaving 1-inch headspace.Raw PackIf desired, add 2 teaspoons of salt per quart. Fill with raw meatpieces, leaving 1-inch headspace. Do not add liquid. Adjust lids andprocess.Ground or Chopped MeatChoose fresh, high-quality, chilled meat. Avoid flavoring sausage withsage; canning may cause a bitter, off flavor. If desired, add 1 parthigh-quality pork fat to 3 or 4 parts venison before grinding. Shapechopped meat into patties or balls or cut cased sausage into 3- to4-inch links. Cook until lightly browned. Ground meat may be sauteedwithout shaping. Remove excess fat and fill jars. Add boiling meatbroth, tomato juice, or water, leaving 1-inch headspace. If desired,add 2 teaspoons of salt per quart. Adjust lids and process.Making Your Own StockRed MeatSaw or crack freshly trimmed beef bones to help draw out flavor. Rinsebones, cover with water, cover pot, and simmer 3 to 4 hours. Removemeat from bones. Chill broth, skim off fat, and return meat to broth.Reheat broth and meat to boiling. Fill jars, leaving 1-inch headspace.Adjust lids and process.PoultryPlace carcass bones in a large stockpot and cover with water. Coverpot and simmer 30 to 45 minutes or until meat can be easily strippedfrom bones. Chill broth and skim off fat. Strip meat, discard excessskin and fat, and return meat to broth. Reheat to boiling and filljars. Leave 1-inch headspace. Adjust lids and process.ReferencesComplete Guide to Home Canning. United States Department ofAgriculture, Agriculture Information Bulletin No. 539.Ball Blue Book (Vol. 1) (1995). Published by Ball/AlltristaCorporation, Muncie, Indiana.Revised by Pat Shenberger, Ashland CountyInformation Compiled by Lana Hardy, Extension Agent, Lawrence CountyAll educational programs conducted by Ohio State University Extensionare available to clientele on a nondiscriminatory basis without regardto race, color, creed, religion, ual orientation, national origin,gender, age, disability or Vietnam-era veteran status.Keith L. Smith, Associate Vice President for Ag. Adm. andDirector, OSU Extension.TDD No. 800-589-8292 (Ohio only) or 614-292-1868| Ohioline | Search | Fact Sheets | Bulletins | |
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