,home ,canning of ,meat and ,poultry ,county ,extension ,office ,post ,office ,box #abhf ,conway1 ,arkansas #gbjcb ,,home ,,and ,,garden ,,bulletin ,no4 #ajf ,,united ,,states ,,department ,,of ,,agriculture ,contents ,page ,getting ready #d ,meats #d ,equipment #d ,canning methods #h ,packing #i ,closing jars #aj ,sealing cans #aj ,processing #aa ,yield of canned meat from fresh #aa ,after-canning jobs #ab ,cooling #ab ,checking seals #ab ,labeling #ab ,storing #ac ,spoilage #ac ,directions for meat #ah ,cut-up meat #ah ,ground meat #ai ,sausage #ai ,corned beef #ai ,meat-vegetable stew #bj ,heart and tongue #bj ,soup stock #bj ,directions for poultry #ba ,cut-up poultry #ba ,giblets #bb ,questions and answers #bc ,index #bd ,this is a ,consumer ,service of ,,usda ,washington1 ,d4,c4 ,issued ,february #aiff ,slightly revised ,october #aigb ,for sale by the ,superintendent of ,documents1 ,u4,s4 ,government ,printing ,office ,washington1 ,d4,c4 #bjdjb--,price #ae cents ,stock ,number #jajj-bfab ,home ,canning of ,meat and ,poultry ,prepared by ,,consumer ,,and ,,food ,,economics ,,institute ,agricultural ,research ,service ,fresh1 wholesome meats and fresh1 wholesome poultry are suitable for home canning4 ,frozen meats also may be canned at home4 ,popular meats for home canning are-- --,beef1 veal1 mutton1 lamb1 pork4 --,chicken1 duck1 goose1 guinea1 squab1 turkey4 --,rabbit4 --,game birds4 --,small-game animals4 --,large-game animals4 ,meat and poultry canned at home must be processed in a pressure canner4 ,either glass jars or tin cans may be used for home canning4 ,to insure the safety and wholesomeness of the meats you can at home-- --,start with good-quality fresh or frozen meat4 --,keep all meat1 work surfaces1 and equipment clean4 --,make sure the pressure canner is in good working condition4 --,pack and close containers carefully4 --,process meat for recommended time4 --,test seals after cooling containers4 --,label containers4 --,store canned meat in cool1 dry place4 ,acknowledgment is made to the research laboratories of the ,national ,canners ,association for consultation and advice on processing4 ,follow all canning directions carefully4 ,processing times and temperatures were developed specifically for use with a pressure canner4 ,meat may contain bacteria that cause botulism1 a severe form of food poisoning4 ,these bacteria are destroyed when cans or jars of food are processed at a temperature of #bdj ,f4 for the times specified4 ,there is a risk of botulism from home-canned meats if the processing temperature is lower than #bdj ,f4 or if processing time is shorter than recommended4 ,it is not safe to process canned meat in a boiling-water bath1 an oven1 a steamer without pressure1 or an open kettle4 ,none of these methods will heat the meat enough to kill dangerous bacteria in a reasonable time4 ,there also is a risk of botulism if shortcuts are taken in canning meats1 if untested directions are used1 or if processing times 7pp4 #ah to #bc7 are changed4 ,getting ,ready ,meats ,use only good-quality meat or poultry--home-produced or purchased from a farm or store4 ,chill home-produced meat immediately after slaughter to prevent spoiling and to permit tenderizing4 ,meat is easier to handle when it is cold4 ,for thorough chilling1 keep meat at a temperature below #dj ,f4 until time to prepare it for canning2 can it within a few days after slaughter4 ,if refrigeration is not available and if the maximum daily temperature is above #dj ,f41 process the meat as soon as body heat is gone4 ,if meat must be held for longer than a few days1 freeze it4 ,store frozen meat at temperatures of #j ,f4 or lower until canning time4 ,then cut or saw frozen meat into pieces of desired size4 ,if frozen meat is thawed before canning1 thaw it in a refrigerator at a temperature of #dj ,f4 or lower until most of the ice crystals have disappeared4 ,keep all meat clean and sanitary4 ,rinse poultry thoroughly in cold water1 then drain4 ,keep all meat as cool as possible during preparation for canning4 ,handle it rapidly2 process it as soon as containers are packed4 ,equipment ,to control the bacteria that cause spoilage1 keep everything that touches meat as clean as possible4 ,scrub metal1 enamelware1 and porcelain pans in hot soapy water4 ,rinse pans well in boiling water before putting meat in them4 ,wash knives and kitchen tools to be used in canning2 rinse well with boiling water4 ,cutting boards1 wood utensils1 and wooden work surfaces need special treatment to keep spoilage bacteria under control4 ,scrape surfaces if necessary2 scrub with hot soapy water and rinse well with boiling water4 ,then disinfect clean surfaces4 ,for disinfecting1 use a liquid chlorine disinfectant 7household laundry bleach7 or other disinfectant4 ,dilute according to directions on the container4 ,cover wooden surfaces with the disinfectant solution and leave #ae minutes4 ,wash solution off with boiling water4 ,pressure canner ,to insure the safety of canned meats and poultry1 jars or cans must be processed at a sufficiently high temperature for a long enough time to kill all bacteria that cause spoilage or food poisoning4 ,the only practical way to get this high temperature is to use a pressure canner4 ,when steam is held under #aj pounds of pressure at sea level1 the temperature in the canner quickly reaches #bdj ,f4--the necessary safe temperature for canning meat4 ,a pressure canner should be equipped with a rack to hold jars or cans4 ,a pressure saucepan with accurate controls may be safely used for processing meats in pint jars or ,no4 #b cans4 ,if you use a pressure saucepan1 add #bj minutes to the processing times specified4 ,before using the canner1 wash the kettle well4 ,do not put cover with dial gage in water4 ,wipe the cover carefully with a hot soapy cloth2 repeat with a clean damp cloth4 ,dry4 ,keep the petcock and safety valve clear4 ,before each use of the canner1 inspect these openings4 ,to clean1 draw a string or narrow strip of cloth through the petcock4 ,pressure adjustments4--,if you live above sea level1 you may need to adjust steam pressure in your canner to get a temperature of #bdj ,f4 ,the rule3 ,for each #b1jjj feet above sea level1 increase the pressure by #a pound4 ,caution3 ,do not increase processing time when you increase steam pressure4 ,if a weighted gage is used at a high altitude1 have it corrected for altitude by the manufacturer of the canner4 ,gage adjustments4--,when a weighted gage is adjusted for altitude1 it needs no further regulation4 ,a dial gage should be checked before the canning season4 ,if you use the canner frequently1 have the gage checked several times a year4 ,ask your extension home economist1 your dealer1 or the manufacturer about checking the accuracy of a dial gage4 ,if the dial gage is not accurate1 tie a warning tag to the canner4 ,on the tag1 write the margin of error1 the date the canner was tested1 and the gage setting to use for the correct pressure 7see below74 ,all directions in this bulletin require processing at #aj pounds of steam pressure4 ,the following adjustments give the correct pressure3 ,if the gage reads high-- #a pound high--process at #aa pounds4 #b pounds high--process at #ab pounds4 #c pounds high--process at #ac pounds4 #d pounds high--process at #ad pounds4 ,if the gage reads low-- #a pound low--process at #i pounds4 #b pounds low--process at #h pounds4 #c pounds low--process at #g pounds4 #d pounds low--process at #f pounds4 ,it is not safe to use a canner if the dial gage registers as much as #e pounds high or low4 ,replace a faulty gage with an accurate one4 ,glass jars ,jars may be widemouth or regular type4 ,pints and quarts are satisfactory sizes for canning meats and poultry4 ,there are two types of jar closures3 --,flat metal lid with sealing compound and a metal screw band4 ,this closure seals as jar cools4 --,porcelain-lined zinc cap with a shoulder rubber ring4 ,this cap must be tightened to complete the seal immediately after meat is canned4 ,be sure all jars and closures are perfect4 ,discard jars with cracks or chips2 discard lids and bands with dents or rust4 ,defects prevent air-tight seals4 ,illustration3 jar and lid ,metal screw band ,metal lid with sealing compound ,seals here ,porcelain lined screw cap ,rubber ,seals here ,before canning1 jars must be thoroughly clean4 ,it is not necessary to sterilize them before they are filled1 however4 ,processing at the recommended steam pressure sterilizes both the containers and their contents4 ,wash jars and lids in hot soapy water2 rinse well4 ,some metal lids with sealing compound may need boiling or holding in boiling water for a few minutes before use4 ,do not reuse metal lids with sealing compounds4 ,follow the manufacturer's directions4 ,if you use rubber rings1 get new ones of the right size to fit jars4 ,don't test by stretching4 ,wash rings in hot soapy water4 ,rinse well4 ,tin cans ,use plain tin cans in good condition for canning meats4 ,c-enamel1 ,r-enamel1 and sanitary-enamel cans are not suitable for meat4 ,fat in meat or poultry may cause enamel to peel off the inside of the can4 ,meat in such cans appears unappetizing1 but it is not harmful4 ,make sure that cans1 lids1 and gaskets are perfect4 ,discard cans that are badly bent1 dented1 or rusty2 discard lids with damaged gaskets4 ,protect lids from dirt and moisture by storing them in original packing4 ,directions are given for canning meat in ,no4 #b and ,no4 #b tin cans4 ,a ,no4 #b can holds #b cups2 a ,no4 #b can holds #c cups4 ,wash cans in clean hot water just before use4 ,drain upside down4 ,do not wash lids of cans1 because washing may damage the gaskets4 ,if lids have become soiled1 rinse with clean water or wipe with a damp cloth when you are ready to put them on cans4 ,sealer ,if you use cans1 you need a sealer in good working order4 ,before processing meat or poultry1 adjust sealer according to manufacturer's directions4 ,the finished seam between lid and can should be smooth and even4 ,test by sealing a can containing a small amount of water4 ,submerge the sealed can in boiling water for a few seconds4 ,if air bubbles rise from around the can1 the seam is not tight4 ,readjust the sealer4 ,thermometer ,it is a good idea to use a thermometer both when meat is packed hot and when the canning directions call for removing 7exhausting7 air from jars or cans4 ,with a thermometer1 you are able to make sure meat is heated to #agj ,f4--the minimum temperature needed to exhaust air properly4 ,place thermometer in center of jar or can that is being heated4 ,the thermometer bulb should be about half-way to the bottom of the container4 ,if a thermometer is not available1 follow the times given in the directions4 ,illustration3 #gffbg--;,b ,for hot pack1 pour boiling liquid over packed poultry or meat before closing jar and processing in a pressure canner4 ,canning ,methods ,prepare and process meat and poultry according to general directions given4 ,directions specify the types of packs and types of containers suitable for each meat product listed4 ,instructions must be followed carefully to assure a product safe from spoilage4 ,detailed directions for canning meats are given on pages #ah to #bj4 ,picture sequences are shown on pages #ad and #ae4 ,detailed directions for canning poultry are given on pages #ba to #bc4 ,pictures illustrating main steps are on pages #af and #ag4 ,how ,to ,make ,broth ,to make meat or poultry broth1 place bony pieces in saucepan and cover with cold water4 ,simmer until meat is tender4 ,pour broth into another pan2 skim off fat4 ,add boiling broth to containers packed with precooked meat or poultry2 fill to level specified in directions4 ,packing ,pack meat loosely in containers4 ,jars may lose liquid during processing if they are packed too tightly or too full4 ,work with one glass jar or tin can at a time4 ,keep precooked meat hot while packing4 ,use boiling liquid--broth1 meat juice1 or water--if directions call for added liquid4 ,two methods are used for packing meat3 ,hot pack4 ,meat is precooked before it is packed in jars or cans4 ,boiling broth or boiling water is poured over meat before containers are processed in a pressure canner4 7,see p4 #h for directions on how to make broth47 ,the temperature of food packed hot should be at least #agj ,f4 at the time jars are closed or cans are sealed4 ,raw pack4 ,meat is packed uncooked4 ,raw-packed meat usually is heated to #agj ,f4 to exhaust--or remove--air from jars or cans before processing in a pressure canner4 ,directions for canning in glass jars require exhausting air from raw-packed meat products1 except meat-vegetable stew and raw pack poultry1 with bone4 ,these two products may be processed without exhausting if they are raw packed in glass jars according to directions on pages #bj and #bb4 ,directions for using tin cans include exhausting air from all raw-packed meat4 ,it always is necessary to exhaust air from raw-packed meat in tin cans before processing because air has no way to escape after cans are sealed4 ,exhausting air ,to exhaust--or remove--air1 set open jars or cans packed with raw meat on a rack in a large pan of boiling water4 ,water level should be about #b inches below tops of jars or cans4 ,cover the pan4 ,cook meat in containers at slow boil until temperature at center of jars or cans registers #agj ,f4 ,if a thermometer is not available1 follow times given to cook meat until medium done4 ,when raw-packed meat is heated to #agj ,f41 air is driven out of the food so that a vacuum will be formed in jars or cans after processing and cooling4 ,exhausting air also helps to prevent changes in the flavor of canned meat4 ,salt ,salt may be added to canned meat for flavor4 ,it does not act as a preservative in canned meat1 so it is not needed to make the product safe4 ,if you decide to use salt1 add it after meat is packed in the jar or can4 ,amounts for various sized containers are given in the canning directions4 ,fat ,remove as much fat as possible from meat before canning4 ,cut off all large lumps2 trim marbled meat without slashing the lean unnecessarily4 ,do not use excessively fat meat or poultry for canning4 ,after packing containers1 wipe the tops free of fat4 ,any fat that gets on the rim of jars or cans may prevent an airtight seal4 ,closing ,jars ,if jar has a flat metal lid3 ,wipe rim of packed jar to remove fat and meat particles that might prevent a proper seal4 ,put lid on jar with sealing compound next to glass4 ,screw the metal hand down tight by hand4 ,when band is screwed tight1 this lid has enough 8give0 to let air escape during processing4 ,do not tighten band further after taking jar from canner4 ,if jar has a porcelain-lined zinc lid3 ,fit wet rubber ring down on shoulder of empty jar4 ,don't stretch ring unnecessarily4 ,pack jar with meat4 ,wipe rubber ring and jar rim clean4 ,then screw cap down firmly and turn it back inch before processing4 ,as soon as you take jar from canner1 screw cap down tight to complete seal4 ,sealing ,cans ,use a can sealer in good working condition4 ,follow the manufacturer's directions carefully4 ,wipe rim clean2 place lid on can4 ,seal at once4 ,illustration3 ,,pn-#acbg ,a can sealer is needed if tin cans are used4 ,processing ,use a pressure canner for processing meat4 ,a pressure saucepan may be used for pint jars or ,no4 #b cans 7see p4 #e74 ,follow the manufacturer's directions carefully4 ,here are a few suggestions about using a pressure canner3 ,put #b or #c inches of water in the canner2 heat to boiling4 ,use enough water to prevent the canner from boiling dry4 ,set packed jars or cans on rack in the canner4 ,allow space for steam to flow around each container4 ,if there are two layers of cans or jars1 stagger the top layer4 ,use a rack between layers of jars4 ,fasten canner cover securely so that all steam escapes through the petcock or weighted-gage opening4 ,let steam pour steadily from vent for #aj minutes to drive all air from the canner4 ,then close petcock or put on weighted gage4 ,let pressure rise to #aj pounds 7#bdj ,f474 ,the moment this pressure is reached1 start to count processing time4 ,regulate heat under the canner to maintain even pressure4 ,do not lower pressure by opening petcock4 ,keep drafts from blowing on canner4 ,fluctuating pressure during processing causes liquid to be drawn out of glass jars4 ,watch processing time carefully4 ,when time is up1 remove canner from heat immediately4 ,if meat is packed in jars1 let canner stand until pressure drops to zero4 ,do not pour cold water over canner4 ,when pressure is reduced suddenly1 jars lose liquid4 ,after pressure registers zero1 wait a minute or two4 ,then slowly open petcock or take off weighted gage4 ,unfasten cover and tilt the far side up so steam escapes away from you4 ,take jars from the canner4 ,if meat is packed in cans1 remove canner from heat as soon as processing time is up4 ,open petcock or take off weighted gage at once to release steam4 ,then unfasten cover1 tilting far side up so steam escapes away from your face4 ,remove cans4 ,yield of ,canned ,meat ,from ,fresh ,the number of jars or cans you get from a given amount of raw meat varies with the size of the pieces and the way the meat is packed4 ,for a #a-quart jar1 allow approximately the following amounts of fresh1 untrimmed meat with bone or ready-to-cook chicken3 ,beef3 ,pounds ,round #c to #c4 ,rump #e to #e4 ,pork loin #e to #e4 ,chicken3 ,canned with bone #c to #d4 ,canned without bone #e to #f4 ,after-,canning ,jobs ,cooling ,glass jars ,as soon as you take jars out of the canner1 complete seals if necessary4 ,cool jars top side up4 ,put them on a rack or folded cloth to cool4 ,keep them away from drafts4 ,don't cover4 ,when jars are cool1 take off screw bands4 ,do not force bands that stick3 loosen by covering them with a hot damp cloth4 ,wash hands and store them in a dry place4 ,tin cans ,as soon as you take cans out of the canner1 put them in cold water4 ,change water frequently for fast cooling4 ,remove cans from water while they are still warm so they will dry in the air4 ,if you stack cans1 stagger them to allow air circulation4 ,checking ,seals ,check containers for leaks when jars or cans are thoroughly cool4 ,occasionally1 a can packed too full bulges at the ends4 ,set it aside and use within a few days4 ,this will prevent later confusion with cans that bulge from spoilage during storage4 ,on the day after canning1 examine each jar carefully4 ,turn it partially over4 ,if jar has a flat metal lid1 test seal by tapping center of lid with a spoon4 ,a clear ring means a good seal4 ,a dull note1 however1 does not always mean a poor seal4 ,another test is to press on the center of the lid2 jar is sealed if lid is down and does not move4 ,examine seams and seals carefully on all cans4 ,can ends should be almost flat1 with a slight inward curve4 ,buckled or broken seams may be caused by cooling cans too fast or by not filling cans with enough meat4 ,do not store leaky jars and cans4 ,either use the food at once or can it again in another container4 ,begin the second canning by heating meat through4 ,then pack and process it in a pressure canner for the full time recommended4 ,do not open and refill jars that have lost liquid during processing4 ,loss of liquid does not cause canned meat to spoil4 ,opening would contaminate the sterile contents1 and meat would have to be processed again to insure safety4 ,labeling ,wipe containers after they are cool4 ,label each jar and can to show contents and date of canning4 ,if you canned more than one lot on one day1 add a lot number4 ,storing ,select a cool1 dry place for storing canned meat and poultry4 ,protect meat from heat1 from freezing1 and from dampness4 ,heat causes canned foods to lose quality4 ,do not store canned meats in direct sunlight1 near hot pipes1 or near heat4 ,freezing does not cause canned meat to spoil1 but it may damage the seal so that spoilage begins4 ,in an unheated storage area1 cover jars and cans with a clean1 old blanket or wrap them in newspapers4 ,dampness may corrode cans or metal jar lids and cause leakage4 ,spoilage ,immediately destroy any canned meat that has spoiled4 ,burn it or dispose of it where it cannot be eaten by humans or animals4 ,do not taste canned meat that you suspect of being spoiled4 ,take these positive steps to insure the safety of canned meat-- --,keep meat and equipment clean4 --,follow recommended methods1 including processing times and temperatures4 --,cool and store properly4 ,to avoid any risk of botulism--a serious food poisoning--it is essential that the pressure canner be in perfect order and that every canning recommendation be followed exactly4 ,unless you are absolutely sure of your gage and canning methods1 boil home-canned meat #bj minutes in a covered pan before tasting or using4 ,boiling is the best way to find out if canned meat is safe4 ,heat brings out the characteristic odor of spoiled meat4 ,if meat develops such an odor1 destroy it without tasting4 ,if boiled meat is not to be used at once1 or if it is to be used in salads or sandwiches1 refrigerate it immediately4 ,be alert to signs of spoilage when you take meat containers from storage4 ,bulging jar lids or rings1 gas bubbles1 leaks1 bulging can ends--these may mean the seal has broken and the food has spoiled4 ,test each can by pressing the ends2 ends should not bulge or snap back4 ,check the contents as you open the container4 ,spurting liquid1 off-odor1 and color changes in meats are danger signals4 ,sulfur in meat often causes metal lids or cans to darken4 ,this discoloration does not affect the safety of the meat4 ,how ,to ,can ,,meat--raw pack ,illustration3 ,,pn-#acaa #a4 ,cut meat carefully from bone4 ,trim away most of fat without unduly slashing the lean part of meat4 ,illustration3 ,,pn-#acab #b4 ,cut meat in jar-length pieces1 so grain of meat runs length of jar4 ,fill jars to #a inch of top with one or more pieces of meat4 ,illustration3 ,,pn-#acac #c4 ,set open1 filled jars on rack in pan of boiling water4 ,keep water level #b inches below jar tops4 ,insert thermometer in center of a jar 7above71 cover pan1 and heat meat slowly to #agj ,f4 ,without thermometer1 cover pan2 heat slowly for #ge minutes4 ,illustration3 ,,pn-#acad #d4 ,remove jars from pan4 ,add salt if desired4 ,wipe jar rim clean4 ,place lid so that sealing compound is next to glass 7above74 ,screw the metal band down tight by hand4 ,when band is screwed tight1 this lid has enough 8give0 to let air escape during processing4 ,illustration3 ,,pn-#acae #e4 ,have #b or #c inches of boiling water in pressure canner--enough to keep it from boiling dry during processing4 ,put jars in canner 7above71 fasten cover4 ,let steam pour from open petcock or weighted-gage opening #aj minutes4 ,shut petcock or put on gage4 ,illustration3 ,,pn-#acaf #f4 ,when pressure reaches #aj pounds1 note time4 ,adjust heat under canner to keep pressure steady4 ,process pint jars packed with large pieces of meat #ge minutes2 process quart jars #ij minutes4 ,when processing time is up1 slide canner away from heat4 ,illustration3 ,,pn-#acag #g4 ,let pressure fall to zero 7#cj minutes74 ,wait a minute or two1 then slowly open petcock4 ,unfasten cover1 tilting far side up to keep steam away from your face4 ,illustration3 ,,pn-#acah #h4 ,set jars on rock to cool overnight4 ,keep them away from drafts1 but do not cover4 ,when jars are thoroughly cool1 remove metal bands and wipe jars clean4 ,label and store4 ,directions for canning cut-up meat by hot-pack and raw-pack methods begin on page #ah4 ,how ,to ,can ,,chicken--hot pack ,illustration3 ,,pn-#acaj #a4 ,rinse and drain 7p4 #d71 then use a sharp knife to disjoint bird4 ,pull on leg or wing as you cut through the joint4 ,illustration3 ,,pn-#acbj #b4 ,cut from end of breastbone to backbone along ends of ribs4 ,separate breast and back4 ,break backbone2 cut back in half4 ,illustration3 ,,pn-#acba #c4 ,cut breast straight down between wishbone and point of breast4 ,leave meat on wishbone4 ,illustration3 ,,pn-#acbb #d4 ,remove breast meat from center bone by carving down the bone on one side of breast4 ,repeat on other side of breastbone4 ,illustration3 ,,pn-#acbc #e4 ,cut legs into drumsticks and thighs4 ,saw drumsticks off short1 if desired4 ,sort into meaty and bony pieces2 set aside giblets to can separately4 #f4 ,pour enough hot water or broth 7p4 #h7 over raw meaty pieces in pan to cover meat4 ,put on lid2 precook meat to medium done 7when cut at center1 pieces show almost no pink color74 ,illustration3 ,,pn-#acbd #g4 ,pack hot chicken loosely into jars4 ,place thighs and drumsticks with skin next to glass2 breasts in center of jar2 smaller pieces fitted in4 ,leave #a inch at the top of jar4 ,add salt1 if desired4 ,cover chicken with boiling broth4 ,again leave #a inch of space at top of jar4 ,illustration3 ,,pn-#acbe #h4 ,wipe jar rim clean4 ,place lid with sealing compound next to glass4 ,screw metal band tight4 ,have #b or #c inches of boiling water in pressure canner to prevent it from boiling dry during processing4 ,place jars in canner 7left7 and fasten lid securely4 ,let steam pour from open petcock or weighted-gage opening for #aj minutes4 ,then shut petcock or put on weighted gage4 ,illustration3 ,,pn-#acbf #i4 ,when pressure is #aj pounds1 note time4 ,adjust heat to keep pressure steady4 ,process pint jars of chicken with bone #fe minutes2 quarts1 #ge minutes4 ,slide canner off heat when time is up4 ,let pressure fall to zero 7about #cj minutes74 ,wait a minute or two4 ,open petcock slowly4 ,unfasten cover1 tilting far side up to keep steam away from your face4 ,cool jars overnight4 ,wipe clean2 label 7left74 ,before storing canned chicken1 remove screw bands4 ,directions for canning poultry by hot-pack and raw-pack methods begin on page #ba4 ,directions for ,meat ,directions for canning cut-up meat may be used for beef1 veal1 pork1 lamb1 and mutton4 ,meat from large-game animals may be canned by the same directions4 ,use tender meat--loin and cuts suitable for roasts1 steaks1 and chops--for canning as large pieces4 ,use less tender cuts that contain more connective tissue and small pieces for canning as stew meat or ground meat4 ,use bony pieces for soup4 ,cut-,up ,meat ,follow directions for cutting up meat 7p4 #ad74 ,cut tender meat into jar- or can-length strips4 ,strips should slide into jars or cans easily1 with the grain of the meat running the length of the container4 ,strips may be any convenient thickness1 from #a or #b inches to jar or can width4 ,cut less tender meat into chunks or small pieces suitable for stew meat4 ,small1 tender pieces may be packed by themselves1 with meat strips1 or with stew meat4 ,hot pack ,put meat in large shallow pan2 add just enough water to keep from sticking4 ,cover pan4 ,precook meat slowly until medium done4 ,stir occasionally1 so meat heats evenly4 ,glass jars4--,pack hot meat loosely4 ,leave #a inch of space at top of jars4 ,add salt if desired3 teaspoon to pints or #a teaspoon to quarts4 ,cover meat with boiling meat juice1 adding boiling water if needed4 ,leave #a inch of space at top of jars4 ,adjust lids4 ,process in a pressure canner at #aj pounds pressure 7#bdj ,f47-- ,pint jars #ge minutes ,quart jars #ij minutes ,tin cans4--,pack hot meat loosely4 ,leave inch of space above meat4 ,add salt if desired3 teaspoon to ,no4 #b cans or teaspoon to ,no4 #b cans4 ,fill cans to top with boiling meat juice1 adding boiling water if needed4 ,seal4 ,process in a pressure canner at #aj pounds pressure 7#bdj ,f47-- ,no4 #b cans #fe minutes ,no4 #b cans #ij minutes ,raw pack ,cut up meat 7p4 #ad74 ,pack containers loosely with raw1 lean meat4 ,glass jars4--,leave #a inch of space above meat4 ,to exhaust air1 cook raw meat in jars at slow boil to #agj ,f41 or until medium done 7about #ge minutes74 7,see p4 #i47 ,add salt if desired3 teaspoon per pint or #a teaspoon per quart4 ,adjust lids4 ,process in a pressure canner at #aj pounds pressure 7#bdj ,f47-- ,pint jars #ge minutes ,quart jars #ij minutes ,tin cans4--,pack tin cans to top4 ,to exhaust air1 cook raw meat in cans at slow boil to #agj ,f41 or until medium done 7about #ej minutes74 7,see p4 #i47 ,press meat down inch below rim1 and add boiling water to fill to top1 if needed4 ,add salt if desired3 teaspoon to ,no4 #b cans or teaspoon to ,no4 #b cans4 ,seal cans4 ,process in a pressure canner at #aj pounds pressure 7#bdj ,f47-- ,no4 #b cans #fe minutes ,no4 #b cans #ij minutes ,ground ,meat ,for grinding1 start with fresh1 clean1 cold meat4 ,use small pieces of meat from less tender cuts4 ,never mix leftover scraps with fresh meat4 ,don't use lumps of fat4 ,if desired1 add #a level teaspoon of salt per pound of ground meat4 ,mix well4 ,hot pack ,shape ground meat into fairly thin patties that can be packed into jars or cans without breaking4 ,precook patties in slow oven 7#cbe ,f47 until medium done4 7,when cut at center1 patties show almost no red color47 ,skim fat off drippings2 do not use fat in canning4 ,glass jars4--,pack patties1 leaving #a inch of space above meat4 ,cover with boiling meat juice to #a inch of top of jars4 ,adjust jar lids4 ,process in a pressure canner at #aj pounds pressure 7#bdj ,f47-- ,pint jars #ge minutes ,quart jars #ij minutes ,tin cans4--,pack patties to inch of top of cans4 ,cover with boiling meat juice to fill cans to top2 seal4 ,process in a pressure canner at #aj pounds pressure 7#bdj ,f47-- ,no4 #b cans #fe minutes ,no4 #b cans #ij minutes ,raw pack ,raw pack is suitable for tin cans4 ,ground meat canned in bulk is difficult to get out of jars4 ,tin cans4--,pack raw ground meat solidly to the top of the can4 ,to exhaust air1 cook meat at slow boil to #agj ,f41 or until medium done 7about #ge minutes74 7,see p4 #i47 ,press meat down into cans inch below rim4 ,seal4 ,process in a pressure canner at #aj pounds pressure 7#bdj ,f47-- ,no4 #b cans #ajj minutes ,no4 #b cans #ace minutes ,sausage ,hot pack ,use any tested sausage recipe4 ,use seasonings sparingly because sausage changes flavor in canning and storage4 ,measure spices1 onion1 and garlic carefully4 ,omit sage--it makes canned sausage bitter4 ,shape sausage meat into patties4 ,precook1 pack1 and process as directed for hot-packed ground meat4 ,corned ,beef ,hot pack ,use any tested recipe to make corned beef4 ,wash corned beef4 ,drain4 ,cut in pieces or strips that fit in containers4 ,cover meat with cold water and bring to a boil4 ,if broth is very salty1 drain meat2 boil again in fresh water4 ,pack while hot4 ,glass jars4--,leave #a inch of space above meat4 ,cover meat with boiling broth or boiling water4 ,leave #a inch of space at top of jars4 ,adjust lids4 ,process in a pressure canner at #aj pounds pressure 7#bdj ,f47-- ,pint jars #ge minutes ,quart jars #ij minutes ,tin cans4--,leave inch of space above meat4 ,fill cans to top with boiling broth or boiling water4 ,seal4 ,process in a pressure canner at #aj pounds pressure 7#bdj ,f47-- ,no4 #b cans #fe minutes ,no4 #b cans #ij minutes ,meat-,vegetable ,stew ,raw pack ,beef1 lamb1 or veal1 cut in #a-;inch cubes4 #b quarts ,potatoes1 pared or scraped1 cut in -inch #b quarts cubes ,carrots1 pared or scraped1 cut in -inch #b quarts cubes ,celery1 -inch pieces #c cups ,onions1 small whole1 peeled #g cups ,combine ingredients4 ,yield is #g quarts or #af pints4 ,glass jars4--,fill jars to top with raw meat-vegetable mixture4 ,add salt if desired3 teaspoon per pint or #a teaspoon per quart4 ,adjust lids4 ,process in a pressure canner at #aj pounds pressure 7#bdj ,f47-- ,pint jars #fj minutes ,quart jars #ge minutes ,tin cans4--,fill cans to top with raw meat-vegetable mixture4 ,do not add liquid4 ,add salt if desired3 teaspoon to ,no4 #b cans or #a teaspoon to ,no4 #b cans4 ,to exhaust air1 cook stew at slow boil to #agj ,f41 or until medium done 7about #ej minutes74 7,see p4 #i47 ,seal cans4 ,process in a pressure canner at #aj pounds pressure 7#bdj ,f47-- ,no4 #b cans #dj minutes ,no4 #b cans #de minutes ,heart and ,tongue ,hot pack ,heart and tongue usually are served as fresh meat4 ,to can1 prepare as described below2 then follow hot pack directions 7p4 #ah74 ,heart4--,remove thick connective tissue before cutting into pieces4 ,tongue4--,drop tongue into boiling water and simmer about #de minutes1 or until skin can be removed4 ,then cut into pieces4 ,soup ,stock ,hot pack ,for canning1 make meat stock fairly concentrated4 ,cover bony pieces of meat 7or chicken7 with lightly salted water4 ,simmer until tender4 ,skim off fat4 ,remove all bones4 ,leave meat and sediment in stock4 ,glass jars4--,pour boiling soup stock into jars1 leaving #a inch of space at top4 ,adjust lids4 ,process in a pressure canner at #aj pounds pressure 7#bdj ,f47-- ,pint jars #bj minutes ,quart jars #be minutes ,tin cans4--,fill cans to top with boiling soup stock4 ,seal4 ,process in a pressure canner at #aj pounds pressure 7#bdj ,f47-- ,no4 #b cans #bj minutes ,no4 #b cans #be minutes ,directions for ,poultry ,directions for poultry may be used to can chicken1 duck1 goose1 guinea1 squab1 and turkey4 ,these directions also apply to game birds4 ,domestic rabbits and small-game animals should be canned like poultry4 ,poultry1 rabbits1 and small-game animals may be canned with or without bone4 ,to make soup stock from poultry for canning1 follow directions for meat4 ,cut-,up ,poultry ,follow directions for cutting up poultry 7p4 #af74 ,sort into meaty and bony pieces4 ,use bony pieces for broth 7p4 #h7 or soup 7p4 #bj74 ,set aside giblets to can separately4 ,hot pack1 with bone ,bone breast4 ,saw drumsticks off short4 ,leave bone in other meaty pieces4 ,trim off large lumps of fat4 ,place raw meaty pieces in pan and cover with hot broth or water4 ,put on lid4 ,heat1 stirring occasionally until medium done4 ,to test1 cut piece at center2 if pink color is almost gone1 meat is medium done4 ,pack poultry loosely4 ,place thighs and drumsticks with skin next to glass or tin4 ,fit breasts into center and small pieces where needed4 ,glass jars4--,pack jars1 leaving #a inch of space above poultry4 ,add salt if desired3 teaspoon per pint or #a teaspoon per quart4 ,cover poultry with boiling broth1 leaving #a inch of space at top of jar4 ,adjust jar lids4 ,process in pressure canner at #aj pounds pressure 7#bdj ,f47-- ,pint jars #fe minutes ,quart jars #ge minutes ,tin cans4--,pack cans1 leaving inch of space above poultry4 ,add salt if desired3 teaspoon to ,no4 #b cans or teaspoon to ,no4 #b cans4 ,fill cans to top with boiling broth4 ,seal4 ,process in a pressure canner at #aj pounds pressure 7#bdj ,f47-- ,no4 #b cans #ee minutes ,no4 #b cans #ge minutes ,hot pack1 without bone ,cut up poultry 7p4 #af74 ,remove bone--but not skin--from meaty pieces either before or after precooking4 ,glass jars4--,pack jars loosely with hot poultry1 leaving #a inch of space above poultry at top of jars4 ,add salt if desired3 teaspoon per pint or #a teaspoon per quart4 ,pour in boiling broth2 leave #a inch of space at top of jar4 ,adjust jar lids4 ,process in a pressure canner at #aj pounds pressure 7#bdj ,f47-- ,pint jars #ge minutes ,quart jars #ij minutes ,tin cans4--,pack loosely1 leaving inch above poultry4 ,add salt if desired3 teaspoon to ,no4 #b cans or teaspoon to ,no4 #b cans4 ,fill cans to top with boiling broth4 ,seal4 ,process in a pressure canner at #aj pounds pressure 7#bdj ,f47-- ,no4 #b cans #fe minutes ,no4 #b cans #ij minutes ,raw pack1 with bone ,cut up poultry 7see p4 #af74 ,bone breast4 ,saw drumsticks off short4 ,leave bone in other meaty pieces4 ,trim off large lumps of fat4 ,pack raw poultry loosely4 ,place thighs and drumsticks with skin next to glass or tin4 ,fit breasts into center and small pieces where needed4 ,glass jars 7air exhausted74--,pack jars to #a inch of top4 ,to exhaust air1 cook raw poultry in jars at slow boil to #agj ,f41 or until medium done 7about #ge minutes74 7,see p4 #i47 ,add salt if desired3 teaspoon per pint or #a teaspoon per quart4 ,adjust lids4 ,process in a pressure canner at #aj pounds pressure 7#bdj ,f47-- ,pint jars #fe minutes ,quart jars #ge minutes ,glass jars 7air not exhausted74--,fill jars loosely with raw pieces of poultry to #a inch of top4 ,do not exhaust4 ,add salt if desired3 teaspoon per pint or #a teaspoon per quart4 ,adjust lids4 ,process in a pressure canner at #aj pounds pressure 7#bdj ,f47-- ,quart jars #hj minutes ,tin cans4--,pack cans to top4 ,to exhaust air1 cook raw poultry in cans at slow boil to #agj ,f41 or until medium done 7about #ej minutes74 7,see p4 #i47 ,add salt if desired3 teaspoon to ,no4 #b cans or teaspoon to ,no4 #b cans4 ,seal cans4 ,process in a pressure canner at #aj pounds pressure 7#bdj ,f47-- ,no4 #b cans #ee minutes ,no4 #b cans #ge minutes ,raw pack1 without bone ,cut up poultry 7p4 #af74 ,remove bone--but not skin--from meaty pieces before packing containers4 ,glass jars4--,pack raw poultry in jars to #a inch of top4 ,to exhaust air1 cook poultry in jars at slow boil to #agj ,f41 or until medium done 7about #ge minutes74 7,see p4 #i47 ,add salt if desired3 teaspoon per pint or #a teaspoon per quart4 ,adjust lids4 ,process in a pressure canner at #aj pounds pressure 7#bdj ,f47-- ,pint jars #ge minutes ,quart jars #ij minutes ,tin cans4--,pack raw poultry to top of cans4 ,to exhaust air1 cook poultry in cans at slow boil to #agj ,f41 or until medium done 7about #ej minutes74 7,see p4 #i47 ,add salt if desired3 teaspoon to ,no4 #b cans or teaspoon to ,no4 #b cans4 ,seal cans4 ,process in a pressure canner at #aj pounds pressure 7#bdj ,f47-- ,no4 #b cans #fe minutes ,no4 #b cans #ij minutes ,giblets ,use pint jars or ,no4 #b cans4 ,wash and drain giblets4 ,pack gizzards and hearts together4 ,precook and pack livers separately to avoid blending of flavors4 ,hot pack ,put giblets in pan2 cover with hot broth or hot water4 ,cover pan and precook giblets until medium done4 ,stir occasionally4 ,pack hot4 ,glass jars4--,leave #a inch of space above giblets4 ,add boiling broth or boiling water1 leaving #a inch of space below jar tops4 ,adjust lids4 ,process in a pressure canner at #aj pounds pressure 7#bdj ,f7-- ,pint jars #ge minutes ,tin cans4--,leave one-half inch of space above giblets4 ,fill cans to top with boiling broth or boiling water4 ,seal4 ,process in a pressure canner at #aj pounds pressure 7#bdj ,f47-- ,no4 #b cans #fe minutes ,questions and ,answers ,q4 ,why must a pressure canner be used for canning meat and poultry8 ,a4 ,to insure a safe product4 ,it takes a combination of high temperature and sufficient processing time to make sure of killing bacteria that cause dangerous spoilage in canned meat and poultry4 ,the only practical way to get the necessary high temperature is to use a pressure canner4 ,q4 ,how should meat and poultry for canning be handled8 ,a4 ,keep meat and poultry clean and sanitary4 ,chill at once and keep cold until canning time4 7,see p4 #d47 ,q4 ,why is liquid sometimes lost from glass jars during processing8 ,a4 ,loss of liquid may be due to packing jars too full1 fluctuating pressure in a pressure canner1 or lowering pressure too suddenly4 ,q4 ,should liquid lost during processing be replaced8 ,a4 ,loss of liquid does not cause meat to spoil1 although the meat above the liquid may darken4 ,never open a jar and refill with liquid--this would let in bacteria and meat would have to be processed again4 ,q4 ,is it safe to can meat and poultry without salt8 ,a4 ,yes4 ,salt is used for flavor only and is not necessary for safe processing4 ,q4 ,is it safe to leave food in tin cans after opening8 ,a4 ,yes4 ,food in tin cans needs only to be covered and refrigerated4 ,q4 ,is it all right to use preservatives in home canning8 ,a4 ,no4 ,some canning powders or other chemical preservatives may be harmful4 ,q4 ,should processing times be changed for different types of ranges8 ,a4 ,no4 ,processing times and temperatures given in this bulletin are for canning in a pressure canner and may be used for any type of range4 ,q4 ,is it possible to can frozen meat or poultry8 ,a4 ,yes1 frozen meat or poultry may be canned4 7,for directions1 see p4 #d47 ,index ,a ,page ,altitude1 high1 canning at #e ,b ,beef #ah ,beef-vegetable stew #bj ,botulism #d1 #ac ,broth #h ,c ,canning methods #h ,chilling meat #d ,corned beef #ai ,d ,discoloration #ac ,e ,equipment #d ,f ,fat #i ,frozen meat1 canning #d ,g ,gage #e ,giblets #bb ,glass ,jars3 ,cooling #ab ,closures #f1 #aj ,exhausting #i ,packing #i ,processing #aa ,use #f ,h ,heart #bj ,l ,labeling #ab ,lamb #ah ,lamb-vegetable stew #bj ,large game #ah ,liquid3 ,loss #i1 #bc ,use #i ,m ,meat1 cut-up3 ,hot pack #ah ,raw pack #ah ,meat1 ground3 ,hot pack #ai ,raw pack #ai ,meat-vegetable stew #bj ,mutton #ah ,p ,packing3 ,hot pack #i ,raw pack #i ,pork #ah ,poultry1 cut-up3 ,hot pack1 with bone #ba ,hot pack1 without bone #ba ,raw pack1 with bone #bb ,raw pack1 without bone #bb ,pressure canner3 ,care #e ,use #e1 #aa ,pressure saucepan #e ,r ,rabbit #ba ,rubber rings #g ,s ,salt #i1 #bc ,sausage #ai ,sealer1 tin-can #g1 #aj ,seals1 testing #g ,small game #ba ,soup stock #bj ,spoilage #d1 #e1 #ac ,stew #bj ,storing #ac ,t ,thermometer #g ,tin cans3 ,cooling #ab ,exhausting #i ,packing #i ,processing #aa ,sealing #aj ,types #g ,use #g ,tongue #bj ,v ,veal #ah ,veal-vegetable stew #bj ,y ,yields of canned meat from fresh #aa ,publications ,about ,preserving ,food at ,home ,publications of the ,agricultural ,research ,service listed below may help you if you want to preserve food at home4 ,single copies may be obtained free by sending a post card to the ,office of ,communication1 ,u4,s4 ,department of ,agriculture1 ,washington1 ,d4,c41 #bjbej4 ,please order by title and number of publication4 ,include your ,,zip ,code4 ,order ,no4 ,home ,canning of ,fruits and ,vegetables ,g #h ,home ,freezing of ,fruits and ,vegetables ,g #aj ,freezing ,combination ,main ,dishes ,g #dj ,how ,to ,make ,jellies1 ,jams1 and ,preserves at ,home ,g #ef ,home ,freezing of ,poultry ,g #gj ,making ,pickles and ,relishes at ,home ,g #ib ,freezing ,meat and ,fish in the ,home ,g #ic ,u4,s4 ,,government ,,printing ,,office3 #aigc--,o-#eji-aei ,transcriber's ,notes --,silently corrected a few typos4 --,retained publication information from the printed edition3 this e,book is public-domain in the country of publication4 --,in the text versions only1 text in italics is delimited by underscores4