Canning Meat, Wild

Game, Poultry and

Fish Safely
Resources for Today
• Canning Meat, Wild
Game, Poultry and Fish
Safely (B3345)
• 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
Question time??
Start with High Quality
Ingredients
• Choose or harvest appropriate
species for canning
• Handle meat, wild game, poultry
and fish to avoid spoilage
• Can 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 CWD
Safe Handling of Venison
• Wear gloves
• Minimize contact with brain and
spinal tissue
• Separate equipment to avoid
cross contamination
• Process meat into boneless cuts
• Carefully dispose of brain and
spinal tissue
Question time??
Pressure Canning Checklist:
• Check gauges, vent ports,
gaskets
• Check canning jars
• Preheat jars and pre-treat lids
• Follow instructions EXACTLY
for jar size, pack, and fill
Preparing Meat and Fish
for Canning
• Trim meat or game of fat,
bruises and heavy gristle
• Remove skin from poultry
• Remove bones from red meat
and larger bones from poultry
• Clean, skin and fillet fish
Packing Jars with Meat
or Fish
• Frozen meat or fish must be
thawed before canning
• Hot pack is recommended for
most meats
• Raw 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 water
• Fasten canner lid and vent 10
min.
• Adjust pressure for elevation
• Start counting time once
pressure is reached
• When time is up, allow pressure
to drop on its own
 After Processing
• Remove jars from canner and
allow to cool
• Do NOT tighten screw bands
• Check seals of cooled jars
• Label, date and store
More Hints for Canning
Meat and Fish
• Carefully select meat broth
or stock
• Do not thicken
• Do not adapt jar sizes
• Canning mixtures
• Adjust for altitude
Question time??
 Next Time:
November 12 1:30-2:30 pm
• Safe Preparation of Jerky
• Tips for Safe Handling and
Preparation of your Thanksgiving
Turkey