Canning Meat, Wild Game, Poultry and Fish Safely

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Canning Meat, Wild Game, Poultry and Fish Safely
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Resources for Today

• Canning Meat, Wild Game, Poultry and Fish Safely
  (B3345)
• Wisconsins Wild Game Enjoying the Harvest
  (B3573)

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Safe Processing of Meats

• Using a pressure canner
• Added pressure (10-15 psig)
• High temperatures (240-250F)
• ? Botulinum spores are destroyed

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Botulinum toxin production

• Vegetative cells sporulate
• Vegetative cells are destroyed by heat spores
  remain
• Spores germinate under conditions of no oxygen,
  pHgt4.6 and warm temperatures
• Toxin is produced on sporulation

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Question time??
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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

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Venison Precautions

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

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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

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Question time??
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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

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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

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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

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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

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After Processing

• Remove jars from canner and allow to cool
• Do NOT tighten screw bands
• Check seals of cooled jars
• Label, date and store

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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

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Question time??
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Next Time November 12 130-230 pm

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