Preserve Meat and Fish

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 240º F is needed.  Pressure canners achieve this temperature.

Links below open in a new window:

• Using Pressure Canners - National Center for Home Food Preservation (NCHFP) (PDF)
• No Pressure Canning in Electric Multi-Cookers - University of Wyoming Extension (PDF)
• Why Pressure Cookers are not Pressure Canners - Utah State University Extension (PDF)
• Let's Preserve Meat and Poultry - Purdue University Extension (PDF)
• Canning Meat and Fish - NCHFP
• Drying Jerky - Penn State University Extension (PDF)
• Sausage Making - North Dakota State University Extension (PDF)
• Smoking Fish at Home - Washington State University Extension (PDF)

Recipes

• Canned Chicken - Penn State Extension (PDF)
• Soups - Oregon State University Extension (PDF)