Can Meats
Meats and fish may be canned, dehydrated, hot smoked or frozen. Pressure canning is the only safe canning method for processing shelf stable low-acid food with a pH higher than 4.6. Low acid foods include:
- Vegetables (see link on the left for more on canning vegetables)
- Meats, poultry, seafood
- Legumes (beans)
- Mixtures that contain any of the above foods
Low acid foods like these require a temperature higher than boiling to destroy harmful microorganisms that cause botulism and food spoilage. A temperature of at least 240º F is needed. Pressure canners achieve this temperature.
Links below open in a new window:
- Using Pressure Canners - National Center for Home Food Preservation (NCHFP) (PDF)
- No Pressure Canning in Electric Multi-Cookers - University of Wyoming Extension (PDF)
- Why Pressure Cookers are not Pressure Canners - Utah State University Extension (PDF)
- Let's Preserve Meat and Poultry - Purdue University Extension (PDF)
- Canning Meat and Fish - NCHFP
- Drying Jerky - Penn State University Extension (PDF)
- Sausage Making - North Dakota State University Extension (PDF)
- Smoking Fish at Home - Washington State University Extension (PDF)
Recipes
- Canned Chicken - Penn State Extension (PDF)
- Soups - Oregon State University Extension (PDF)