Transcript Master Food Preserver Training

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
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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??