Contents

Page

Getting ready 4

Meats 4

Equipment 4

Canning methods 8

Packing 9

Closing jars 10

Sealing cans 10

Processing 11

Yield of canned meat from fresh 11

After-canning jobs 12

Cooling 12

Checking seals 12

Labeling 12

Storing 13

Spoilage 13

Directions for meat 18

Cut-up meat 18

Ground meat 19

Sausage 19

Corned beef 19

Meat-vegetable stew 20

Heart and tongue 20

Soup stock 20

Directions for poultry 21

Cut-up poultry 21

Giblets 22

Questions and answers 23

Index 24

This is a Consumer Service of USDA

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 homecanning. 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....