CANNING MEAT, WILD GAME, POULTRY &
FISH SAFELY (B3345)
Sulfur compounds in
meat often cause metal lids (or cans) to darken. This discoloration
does not affect meat safety. If you pressure can young poultry
with bones in, tissue near the bones may darken on canning. This
discoloration is due to blood cells leaching from the bones on
heating and reacting with the muscle tissue. This discoloration
is not harmful.
For canning wild game
use only high quality, properly cleaned and cooled healthy wild
game for canning. To ensure safety, process jars for the full
time in a pressure canner to kill all bacteria that cause spoilage
or food poisoning.
Large game animals are
canned like beef, and small game animals and birds are canned
like poultry. Follow directions for type of pack and preparation.
For hot pack, wild game will benefit from tomato broth.
Large game animals
- choose fresh, high quality chilled meat from healthy
animals. Remove fat. Soak strong-flavored wild meats for 1 hour
in brine containing 1 tablespoon salt per quart of cold water.
Rinse. Remove large bones and prepare as directed for canning.
Note: Because of concerns related to Chronic Wasting Disease,
it is not recommended at this time to can bone-in venison or to
make broth or stock from deer bones.
Small game animals and
birds - choose freshly killed and dressed healthy animals or birds.
Remove fat. Soak meat 1 hour in brine containing 1 tablespoon
salt per quart of cold water. Rinse. Prepare as directed for canning,
with or without bones.
For more information
refer to:
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Canning Meat, Wild Game, Poultry & Fish Safely (B3345)