The flavor and texture of the final meat, poultry, or game product depends on how the meat is handled following slaughter. Contact your county Ohio State University Extension educator for information if you slaughter your own meat. Use only meat from healthy, disease-free animals. The meat should be chilled without delay to 40 degrees Fahrenheit or lower to prevent spoilage. To hold longer than a few days, freeze at zero F or lower until canning time.
Handle meat rapidly and keep everything that touches the meat clean. De-bone red meats. Trim off all gristle, bruised spots, and excess fat before canning. Any fat left on the meat may affect sealing. Meat, poultry, and game are low-acid foods and must be processed in a pressure canner at 10–15 pounds of pressure per square inch (psi) for safety. See Tables 1, 2, and 3 for processing times for all meat types and stock. Meat can be packed either raw or cooked. Pack meat loosely into clean canning jars. Keep precooked meat hot while packing and cover with boiling liquid. Salt adds flavor, but it is not necessary for preservation.
When ready to serve, boil canned meat and poultry for 10 minutes before tasting, even if it looks and smells all right.
If this is your first-time canning, it is suggested that you read the OSU Extension fact sheet Canning Basics (HYG-5338) for instructions on filling and processing recommendations.
Poultry, Rabbit or Squirrel
Choose freshly killed and dressed healthy animals. Large chickens are more flavorful than fryers. Dressed poultry should be chilled for six to 12 hours before canning. Dressed rabbits or squirrels should be soaked for one hour in water containing 1 tablespoon of salt per quart, and then rinsed. Remove excess fat. Cut the poultry, rabbit, or squirrel into suitable sizes for canning. Can with or without bones.
Hot Pack
Boil, steam, or bake meat until about two-thirds done. If desired, add 1 teaspoon salt per quart. Fill jars with meat pieces and boiling broth, leaving 1¼ inch of headspace.
Raw Pack
If desired, add 1 teaspoon salt per quart. Fill jars loosely with raw meat pieces, leaving 1¼ inch of headspace. Do not add liquid. Place lids and screw bands to the tops of jars and screw them down until they are fingertip tight. Avoid over-tightening and process according to Table 1.
 |
Bear, Beef, Lamb, Pork, Veal and Venison
Strips, Cubes, or Chunks
Choose quality, chilled meat. Remove excess fat. Soak strong-flavored wild meats for 1 hour in water containing 1 tablespoon of salt per quart. Rinse. Remove large bones.
Hot Pack
Precook meat until rare by roasting, stewing, or browning in a small amount of fat. If desired add 2 teaspoons of salt per quart to the jar. Fill jars with meat; add boiling broth, meat drippings, and water or tomato juice, leaving 1 inch of headspace.
Raw Pack
If desired, add 2 teaspoons of salt per quart. Fill with raw meat pieces, leaving 1 inch of headspace. Do not add liquid. Place lids and screw bands on tops of jars and screw them down until they are fingertip tight. Avoid over-tightening, and process according to Table 1.
Ground or Chopped Meat
Choose fresh, high-quality, chilled meat. Avoid flavoring sausage with sage; canning may cause a bitter, off-flavor. If desired, add 1-part high-quality pork fat to 3 or 4 parts venison before grinding. Shape the chopped meat into patties or balls or cut cased sausage into 3–4-inch links. Cook until lightly browned. Ground meat may be sautéed without shaping. Remove excess fat and fill jars. Add boiling meat broth, tomato juice, or water, leaving 1 inch of headspace. If desired, add 2 teaspoons of salt per quart. Place lids and screw bands on tops of jars and screw them down until they are fingertip tight. Avoid over-tightening and process according to Table 2.
 |
Making Your Own Stock
Red Meat
Saw or crack freshly trimmed beef bones to help draw out flavor. Rinse bones, cover with water, cover pot, and simmer for 3 to 4 hours. Remove meat from bones. Chill broth, skim off fat and return meat to broth. Reheat broth and meat to boiling. Fill jars, leaving 1 inch of headspace. Adjust lids and process.
Poultry
Place carcass bones in a large stockpot and cover with water. Cover pot and simmer for 30 to 45 minutes or until meat can be stripped easily from bones. Chill broth and skim off fat. Strip meat, discard excess skin and fat, and return meat to broth. Reheat to a boil and fill jars. Leave 1 inch of headspace. Place lids and screw bands on tops of jars and screw them down until they are fingertip tight. Avoid over-tightening, and process according to Table 3.
 |
Additional Resources
Download a PDF of this fact sheet.
Note: This fact sheet uses language, recipes, procedures, and data from reliable sources such as the ones listed below. For the most part the original text has been preserved because safety around food preservation is especially important. For safe and healthy preserved foods, be sure to carefully follow directions.
Learn more about canning meat, poultry, and game:
- National Center for Home Food Preservation
(nchfp.uga. edu) - USDA Complete Guide to Home Canning
(nchfp.uga.edu/resources/category/usda-guide)
Originally authored by Lana Hardy, former Educator, Ohio State University Extension. Revised May 28, 2015, by Linnette Goard, Field Specialist; Food Safety, Selection and Management; Family and Consumer Sciences; The Ohio State University.