For sale by the Superintendent of Documents, U.S. Government Printing Office
Washington, D.C. 20402—Price 15 cents
Stock Number 0100-2612
Home Canning of Meat and Poultry
Prepared by
CONSUMER AND FOOD ECONOMICS INSTITUTE
Agricultural Research Service
Fresh, wholesome meats and fresh, wholesome poultry are suitable for home canning. Frozen meats also may be canned at home.
Popular meats for home canning are—
- Beef, veal, mutton, lamb, pork.
- Chicken, duck, goose, guinea, squab, turkey.
- Rabbit.
- Game birds.
- Small-game animals.
- Large-game animals.
Meat and poultry canned at home must be processed in a pressure canner. Either glass jars or tin cans may be used for home canning.
To insure the safety and wholesomeness of the meats you can at home—
- Start with good-quality fresh or frozen meat.
- Keep all meat, work surfaces, and equipment clean.
- Make sure the pressure canner is in good working condition.
- Pack and close containers carefully.
- Process meat for recommended time.
- Test seals after cooling containers.
- Label containers.
- Store canned meat in cool, dry place.
Acknowledgment is made to the research laboratories of the National Canners Association for consultation and advice on processing.