Follow all canning directions carefully. Processing times and temperatures were developed specifically for use with a pressure canner.
Meat may contain bacteria that cause botulism, a severe form of food poisoning. These bacteria are destroyed when cans or jars of food are processed at a temperature of 240° F. for the times specified.
There is a risk of botulism from home-canned meats if the processing temperature is lower than 240° F. or if processing time is shorter than recommended.
It is not safe to process canned meat in a boiling-water bath, an oven, a steamer without pressure, or an open kettle. None of these methods will heat the meat enough to kill dangerous bacteria in a reasonable time.
There also is a risk of botulism if shortcuts are taken in canning meats, if untested directions are used, or if processing times (pp. [18] to [23]) are changed.
Getting Ready
Meats
Use only good-quality meat or poultry—home-produced or purchased from a farm or store.