Preserving 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.

Selected Recipes

• Canned Chicken
• Soups

Handouts

• Using Pressure Canners
• Frequently asked questions:
  • Canning in Electric Multi-Cookers
  • Canning in Pressure Cookers
• Let's Preserve Meat and Poultry
• Canning Meat and Fish
• Drying Jerky
• Making Sausage at Home