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Home Canning of Meat and Poultry
Home Canning of Meat and Poultry
County Extension Office Post Office Box 1286 Conway, Arkansas 72032 HOME AND GARDEN BULLETIN No. 106 UNITED STATES DEPARTMENT OF AGRICULTURE This is a Consumer Service of USDA Washington, D.C. Issued February 1966 Slightly revised October 1972 For sale by the Superintendent of Documents, U.S. Government Printing Office Washington, D.C. 20402—Price 15 cents Stock Number 0100-2612 Prepared by CONSUMER AND FOOD ECONOMICS INSTITUTE Agricultural Research Service Fresh, wholesome meats and fresh, whol
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Meats
Meats
Use only good-quality meat or poultry—home-produced or purchased from a farm or store. Chill home-produced meat immediately after slaughter to prevent spoiling and to permit tenderizing. Meat is easier to handle when it is cold. For thorough chilling, keep meat at a temperature below 40° F. until time to prepare it for canning; can it within a few days after slaughter. If refrigeration is not available and if the maximum daily temperature is above 40° F., process the meat as soon as body heat is
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Equipment
Equipment
To control the bacteria that cause spoilage, keep everything that touches meat as clean as possible. Scrub metal, enamelware, and porcelain pans in hot soapy water. Rinse pans well in boiling water before putting meat in them. Wash knives and kitchen tools to be used in canning; rinse well with boiling water. Cutting boards, wood utensils, and wooden work surfaces need special treatment to keep spoilage bacteria under control. Scrape surfaces if necessary; scrub with hot soapy water and rinse we
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How To Make Broth
How To Make Broth
To make meat or poultry broth, place bony pieces in saucepan and cover with cold water. Simmer until meat is tender. Pour broth into another pan; skim off fat. Add boiling broth to containers packed with precooked meat or poultry; fill to level specified in directions....
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Packing
Packing
Pack meat loosely in containers. Jars may lose liquid during processing if they are packed too tightly or too full. Work with one glass jar or tin can at a time. Keep precooked meat hot while packing. Use boiling liquid—broth, meat juice, or water—if directions call for added liquid. Two methods are used for packing meat: Hot pack. Meat is precooked before it is packed in jars or cans. Boiling broth or boiling water is poured over meat before containers are processed in a pressure canner. (See
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Closing Jars
Closing Jars
If jar has a flat metal lid: Wipe rim of packed jar to remove fat and meat particles that might prevent a proper seal. Put lid on jar with sealing compound next to glass. Screw the metal hand down tight by hand. When band is screwed tight, this lid has enough “give” to let air escape during processing. Do not tighten band further after taking jar from canner. If jar has a porcelain-lined zinc lid: Fit wet rubber ring down on shoulder of empty jar. Don’t stretch ring unnecessarily. Pack jar with
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Sealing Cans
Sealing Cans
Use a can sealer in good working condition. Follow the manufacturer’s directions carefully. Wipe rim clean; place lid on can. Seal at once. PN-1327 A can sealer is needed if tin cans are used....
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Processing
Processing
Use a pressure canner for processing meat. A pressure saucepan may be used for pint jars or No. 2 cans (see p. 5 ). Follow the manufacturer’s directions carefully. Here are a few suggestions about using a pressure canner: Put 2 or 3 inches of water in the canner; heat to boiling. Use enough water to prevent the canner from boiling dry. Set packed jars or cans on rack in the canner. Allow space for steam to flow around each container. If there are two layers of cans or jars, stagger the top l
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Yield of Canned Meat From Fresh
Yield of Canned Meat From Fresh
The number of jars or cans you get from a given amount of raw meat varies with the size of the pieces and the way the meat is packed. For a 1-quart jar, allow approximately the following amounts of fresh, untrimmed meat with bone or ready-to-cook chicken:...
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Cooling
Cooling
As soon as you take jars out of the canner, complete seals if necessary. Cool jars top side up. Put them on a rack or folded cloth to cool. Keep them away from drafts. Don’t cover. When jars are cool, take off screw bands. Do not force bands that stick: loosen by covering them with a hot damp cloth. Wash hands and store them in a dry place. As soon as you take cans out of the canner, put them in cold water. Change water frequently for fast cooling. Remove cans from water while they are still war
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Checking Seals
Checking Seals
Check containers for leaks when jars or cans are thoroughly cool. Occasionally, a can packed too full bulges at the ends. Set it aside and use within a few days. This will prevent later confusion with cans that bulge from spoilage during storage. On the day after canning, examine each jar carefully. Turn it partially over. If jar has a flat metal lid, test seal by tapping center of lid with a spoon. A clear ring means a good seal. A dull note, however, does not always mean a poor seal. Another t
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Labeling
Labeling
Wipe containers after they are cool. Label each jar and can to show contents and date of canning. If you canned more than one lot on one day, add a lot number....
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Storing
Storing
Select a cool, dry place for storing canned meat and poultry. Protect meat from heat, from freezing, and from dampness. Heat causes canned foods to lose quality. Do not store canned meats in direct sunlight, near hot pipes, or near heat. Freezing does not cause canned meat to spoil, but it may damage the seal so that spoilage begins. In an unheated storage area, cover jars and cans with a clean, old blanket or wrap them in newspapers. Dampness may corrode cans or metal jar lids and cause leakage
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How To Can MEAT—raw pack
How To Can MEAT—raw pack
PN-1311 1. Cut meat carefully from bone. Trim away most of fat without unduly slashing the lean part of meat. PN-1312 2. Cut meat in jar-length pieces, so grain of meat runs length of jar. Fill jars to 1 inch of top with one or more pieces of meat. PN-1313 3. Set open, filled jars on rack in pan of boiling water. Keep water level 2 inches below jar tops. Insert thermometer in center of a jar (above), cover pan, and heat meat slowly to 170° F. Without thermometer, cover pan; heat slowly for 75 mi
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How To Can CHICKEN—hot pack
How To Can CHICKEN—hot pack
PN-1310 1. Rinse and drain ( p. 4 ), then use a sharp knife to disjoint bird. Pull on leg or wing as you cut through the joint. PN-1320 2. Cut from end of breastbone to backbone along ends of ribs. Separate breast and back. Break backbone; cut back in half. PN-1321 3. Cut breast straight down between wishbone and point of breast. Leave meat on wishbone. PN-1322 4. Remove breast meat from center bone by carving down the bone on one side of breast. Repeat on other side of breastbone. PN-1323 5. Cu
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Cut-Up Meat
Cut-Up Meat
Follow directions for cutting up meat ( p. 14 ). Cut tender meat into jar- or can-length strips. Strips should slide into jars or cans easily, with the grain of the meat running the length of the container. Strips may be any convenient thickness, from 1 or 2 inches to jar or can width. Cut less tender meat into chunks or small pieces suitable for stew meat. Small, tender pieces may be packed by themselves, with meat strips, or with stew meat. Put meat in large shallow pan; add just enough water
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Ground Meat
Ground Meat
For grinding, start with fresh, clean, cold meat. Use small pieces of meat from less tender cuts. Never mix leftover scraps with fresh meat. Don’t use lumps of fat. If desired, add 1 level teaspoon of salt per pound of ground meat. Mix well. Shape ground meat into fairly thin patties that can be packed into jars or cans without breaking. Precook patties in slow oven (325° F.) until medium done. (When cut at center, patties show almost no red color.) Skim fat off drippings; do not use fat in cann
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Sausage
Sausage
Use any tested sausage recipe. Use seasonings sparingly because sausage changes flavor in canning and storage. Measure spices, onion, and garlic carefully. Omit sage—it makes canned sausage bitter. Shape sausage meat into patties. Precook, pack, and process as directed for hot-packed ground meat....
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Corned Beef
Corned Beef
Use any tested recipe to make corned beef. Wash corned beef. Drain. Cut in pieces or strips that fit in containers. Cover meat with cold water and bring to a boil. If broth is very salty, drain meat; boil again in fresh water. Pack while hot. Glass jars. —Leave 1 inch of space above meat. Cover meat with boiling broth or boiling water. Leave 1 inch of space at top of jars. Adjust lids. Process in a pressure canner at 10 pounds pressure (240° F.)— Tin cans. —Leave ½ inch of space above meat. Fill
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Meat-Vegetable Stew
Meat-Vegetable Stew
Combine ingredients. Yield is 7 quarts or 16 pints. Glass jars. —Fill jars to top with raw meat-vegetable mixture. Add salt if desired: ½ teaspoon per pint or 1 teaspoon per quart. Adjust lids. Process in a pressure canner at 10 pounds pressure (240° F.)— Tin cans. —Fill cans to top with raw meat-vegetable mixture. Do not add liquid. Add salt if desired: ½ teaspoon to No. 2 cans or 1 teaspoon to No. 2½ cans. To exhaust air, cook stew at slow boil to 170° F., or until medium done (about 50 minute
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Heart and Tongue
Heart and Tongue
Heart and tongue usually are served as fresh meat. To can, prepare as described below; then follow hot pack directions ( p. 18 ). Heart. —Remove thick connective tissue before cutting into pieces. Tongue. —Drop tongue into boiling water and simmer about 45 minutes, or until skin can be removed. Then cut into pieces....
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Soup Stock
Soup Stock
For canning, make meat stock fairly concentrated. Cover bony pieces of meat (or chicken) with lightly salted water. Simmer until tender. Skim off fat. Remove all bones. Leave meat and sediment in stock. Glass jars. —Pour boiling soup stock into jars, leaving 1 inch of space at top. Adjust lids. Process in a pressure canner at 10 pounds pressure (240° F.)— Tin cans. —Fill cans to top with boiling soup stock. Seal. Process in a pressure canner at 10 pounds pressure (240° F.)— Directions for poultr
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Cut-Up Poultry
Cut-Up Poultry
Follow directions for cutting up poultry ( p. 16 ). Sort into meaty and bony pieces. Use bony pieces for broth ( p. 8 ) or soup ( p. 20 ). Set aside giblets to can separately. Bone breast. Saw drumsticks off short. Leave bone in other meaty pieces. Trim off large lumps of fat. Place raw meaty pieces in pan and cover with hot broth or water. Put on lid. Heat, stirring occasionally until medium done. To test, cut piece at center; if pink color is almost gone, meat is medium done. Pack poultry loos
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Giblets
Giblets
Use pint jars or No. 2 cans. Wash and drain giblets. Pack gizzards and hearts together. Precook and pack livers separately to avoid blending of flavors. Put giblets in pan; cover with hot broth or hot water. Cover pan and precook giblets until medium done. Stir occasionally. Pack hot. Glass jars. —Leave 1 inch of space above giblets. Add boiling broth or boiling water, leaving 1 inch of space below jar tops. Adjust lids. Process in a pressure canner at 10 pounds pressure (240° F)— Tin cans. —Lea
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Questions and Answers
Questions and Answers
Q. Why must a pressure canner be used for canning meat and poultry? A. To insure a safe product. It takes a combination of high temperature and sufficient processing time to make sure of killing bacteria that cause dangerous spoilage in canned meat and poultry. The only practical way to get the necessary high temperature is to use a pressure canner. Q. How should meat and poultry for canning be handled? A. Keep meat and poultry clean and sanitary. Chill at once and keep cold until canning time.
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Publications About Preserving Food at Home
Publications About Preserving Food at Home
Publications of the Agricultural Research Service listed below may help you if you want to preserve food at home. Single copies may be obtained free by sending a post card to the Office of Communication, U.S. Department of Agriculture, Washington, D.C., 20250. Please order by title and number of publication. Include your ZIP Code. U.S. GOVERNMENT PRINTING OFFICE: 1973—O-509-159...
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