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PRESSURE CANNING MEAT, GAME, AND POULTRY
Pressure canning is the only safe method for canning meat, game, and poultry.
Meat, game, and poultry should be handled carefully to avoid contamination. Keep it as cool as possible during preparation for canning,
handle rapidly, and process as soon as it is packed.
Use good quality product that has been trimmed of gristle, fat, and bruised spots. The hot pack is recommended for the best liquid cover
and quality during storage. Meat and game should be precooked until rare by broiling, boiling, or frying. Poultry should be precooked
by baking, boiling, or steaming until medium done. Do not brown meat with our or add our to broth.
To make broth, place bony pieces in a large pot and cover with cold water. Simmer until meat is tender. Discard fat. Add boiling broth
to hot jars packed with precooked meat or poultry.
Salt
Meat, game, and poultry may be canned with or without salt. Salt is used only for avor, as it is not used in a large enough quantity to
prevent spoilage. If salt is desired, use only canning or pickling salt. Table salt contains anti-caking agents that may cause cloudiness in
the liquid inside the jars.
The recommended amount of salt is ½ teaspoon for each pint jar, 1 teaspoon for each quart jar.
Altitude Adjustment
When pressure canning at altitudes of 2,000 feet or below, process according to specic recipe. When canning at higher altitudes, process
according to the chart below.
Altitude and Pressure Chart for Pressure Canning Meat, Poultry, Fish, Seafood, and Soup
Altitude Pounds of Pressure
2,001–4,000 ft. 12 pounds
4,001–6,000 ft. 13 pounds
6,001–8,000 ft. 14 pounds
Processing time is the same at all altitudes.
CANNING RECIPES: MEAT
CUT-UP MEAT (strips, cubes, or chunks)
Bear, Beef, Pork, Lamb, Veal, and Venison
Remove excess fat. Soak strong-avored wild meats for 1 hour in brine water containing 1 tablespoon of salt per quart of water. Rinse.
Remove large bones and cut into desired pieces.
Hot Pack: Precook meat until rare by roasting, stewing, or browning in a small amount of oil. Pack hot meat loosely in hot jars, leaving
1-inch headspace. Add salt, if desired (see above). Cover meat with boiling broth, water, or tomato juice (especially with
wild game), leaving 1-inch headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece lids.
Raw Pack: Add salt, if desired (see above) to hot jars. Pack raw meat loosely in hot jars, leaving 1-inch headspace. DO NOT ADD
LIQUID. Prepare jar rims. Adjust two-piece lids.
Process at 11 pounds pressure, pints 75 minutes and quarts 90 minutes. For processing above 2,000 feet altitude, see chart above for
recommended pounds of pressure.
GROUND MEAT
Bear, Beef, Pork, Lamb, Veal, and Venison
Grind fresh meat in a food processor or meat grinder. For venison, add one part high quality pork fat to three or four parts venison before
grinding. For sausage, use freshly made sausage seasoned with salt and cayenne pepper (do not use sage as it may cause a bitter avor).
Hot Pack: Shape ground meat or sausage into patties or balls. Cook until lightly browned. Ground meat may also be cooked without
shaping. Drain to remove excess fat. Pack hot meat loosely in hot jars, leaving 1-inch headspace. Add salt, if desired (see
above). Cover meat with boiling water, broth, or tomato juice, leaving 1-inch headspace. Remove air bubbles. Prepare jar
rims. Adjust two-piece lids.
Process at 11 pounds pressure, pints 75 minutes and quarts 90 minutes. For processing above 2,000 feet altitude, see chart above for
recommended pounds of pressure.
CANNING RECIPES: POULTRY
CHICKEN, DUCK, GOOSE, TURKEY
Cut poultry into serving size pieces. If desired, remove bone.
Hot Pack: Precook poultry until two-thirds done by baking, boiling, or steaming. Pack hot poultry loosely in hot jars, leaving 1¼-
inch headspace. Add salt, if desired (see above). Cover poultry with hot broth, leaving 1¼-inch headspace. Remove air
bubbles. Prepare jar rims. Adjust two-piece lids.
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