UCCE Master Food Preservers of Sacramento County
University of California
UCCE Master Food Preservers of Sacramento County

Preserve Meat and Fish

Can Meats

Meats and fish may be canned, dehydrated, hot smoked or frozen. Pressure canning is the only safe canning method for processing shelf stable low-acid food with a pH higher than 4.6.  Low acid foods include:

  • Vegetables (see link on the left for more on canning vegetables)
  • Meats, poultry, seafood
  • Legumes (beans)
  • Mixtures that contain any of the above foods

Low acid foods like these require a temperature higher than boiling to destroy harmful microorganisms that cause botulism and food spoilage.  A temperature of at least 240ยบ F is needed.  Pressure canners achieve this temperature.

Links below open in a new window:


  • Canned Chicken - Penn State Extension (PDF)
  • Soups - Oregon State University Extension (PDF)
Webmaster Email: sacmfp@ucanr.edu