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Canning meat, poultry and game
Meat, poultry and game are low-acid foods and must be processed in a pressure canner using a tested USDA/NCHFP procedure. Boiling-water processing is not adequate for these foods.
Use fresh, properly chilled meat and follow the exact directions for preparation, pack style, jar size, headspace, processing time and pressure. Processing pressures must be adjusted for altitude and for the type of pressure gauge.
Do not invent canning times for family recipes, thickened mixtures or combinations of ingredients. Use only formulations for which a tested process is available.
RECOMMENDED RESOURCES
Preparing and Canning Poultry, Red Meats and Seafoods — NCHFP
Tested pressure-canning procedures for meat, poultry, game and related products.
CDC botulism-prevention guidance for low-acid home-canned foods.
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