Canning Meat, Wild Game, Poultry and Fish Safely

Resources for Today Canning Meat, Wild Game, Poultry and Fish Safely (B3345)Canning Meat, Wild Game, Poultry and Fish Safely (B3345) Wisconsin’s Wild Game: Enjoying the Harvest (B3573)Wisconsin’s Wild Game: Enjoying the Harvest (B3573)

Safe Processing of Meats Using a pressure canner –Added pressure (10-15 psig) –High temperatures (240°-250°F)  Botulinum spores are destroyed

Botulinum toxin production Vegetative cells sporulate Vegetative cells are destroyed by heat; spores remain Spores germinate under conditions of no oxygen, pH>4.6 and warm temperatures Toxin is produced on sporulation

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Start with High Quality Ingredients Choose or harvest appropriate species for canningChoose or harvest appropriate species for canning Handle meat, wild game, poultry and fish to avoid spoilageHandle meat, wild game, poultry and fish to avoid spoilage Can fresh meat for highest qualityCan fresh meat for highest quality

Venison Precautions Do not handle or consume the meat or other tissue from any deer or elk exhibiting signs of CWDDo not handle or consume the meat or other tissue from any deer or elk exhibiting signs of CWD

Safe Handling of Venison Wear glovesWear gloves Minimize contact with brain and spinal tissueMinimize contact with brain and spinal tissue Separate equipment to avoid cross contaminationSeparate equipment to avoid cross contamination Process meat into boneless cutsProcess meat into boneless cuts Carefully dispose of brain and spinal tissueCarefully dispose of brain and spinal tissue

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Pressure Canning Checklist: Check gauges, vent ports, gasketsCheck gauges, vent ports, gaskets Check canning jarsCheck canning jars Preheat jars and pre-treat lidsPreheat jars and pre-treat lids Follow instructions EXACTLY for jar size, pack, and fillFollow instructions EXACTLY for jar size, pack, and fill

Preparing Meat and Fish for Canning Trim meat or game of fat, bruises and heavy gristleTrim meat or game of fat, bruises and heavy gristle Remove skin from poultryRemove skin from poultry Remove bones from red meat and larger bones from poultryRemove bones from red meat and larger bones from poultry Clean, skin and fillet fishClean, skin and fillet fish

Packing Jars with Meat or Fish Frozen meat or fish must be thawed before canningFrozen meat or fish must be thawed before canning Hot pack is recommended for most meatsHot pack is recommended for most meats Raw pack is appropriate only for larger pieces of meat or fatty fishRaw pack is appropriate only for larger pieces of meat or fatty fish

Processing in a Pressure Canner Place filled jars on a rack in 2-3 inches of simmering waterPlace filled jars on a rack in 2-3 inches of simmering water Fasten canner lid and vent 10 min.Fasten canner lid and vent 10 min. Adjust pressure for elevationAdjust pressure for elevation Start counting time once pressure is reachedStart counting time once pressure is reached When time is up, allow pressure to drop on its ownWhen time is up, allow pressure to drop on its own

After Processing Remove jars from canner and allow to coolRemove jars from canner and allow to cool Do NOT tighten screw bandsDo NOT tighten screw bands Check seals of cooled jarsCheck seals of cooled jars Label, date and storeLabel, date and store

More Hints for Canning Meat and Fish Carefully select meat broth or stockCarefully select meat broth or stock Do not thickenDo not thicken Do not adapt jar sizesDo not adapt jar sizes Canning mixturesCanning mixtures Adjust for altitudeAdjust for altitude

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