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Complete Guide toHome CanningGuide 5, Preparingand Canning Poultry,Red Meats, andSeafoods(NOTE: This electronic version of the USDA Complete Guide to Home Canning was created byUtah State University Extension and reviewed by Charlotte Brennand, Extension Food andNutrition Specialist at Utah State University, July 1995.)Table of ContentsSection PageChicken or rabbit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1Ground or chopped meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2Strips, cubes, or chunks of meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3Meat stock (broth) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4Chile con carne . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5Clams . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6King and Dungeness crab meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7Oysters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8Smoked fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9Tuna . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 105-1CHICKEN OR RABBITProcedure: Choose freshly killed and dressed, healthy animals. Large chickens are moreflavorful than fryers. Dressed chicken should be chilled for 6 to 12 hours before canning.Dressed rabbits should be soaked 1 hour in water containing 1 tablespoon of salt per quart, andthen rinsed. Remove excess fat. Cut the chicken or rabbit into suitable sizes for canning. Canwith or without bones.Hot pack—Boil, steam, or bake meat until about two-thirds done. Add 1 teaspoon salt per quartto the jar, if desired. Fill jars with pieces and hot broth, leaving 1-1/4 inch headspace.Raw pack—Add 1 teaspoon salt per quart, if desired. Fill jars loosely with raw meat pieces,leaving 1-1/4-inch headspace. Do not add liquid.Adjust lids and process.Recommended process time for Chicken or Rabbit in a DIAL-GAUGE pressure cannerCanner Gauge Pressure (PSI) at Altitudes ofStyle ofPackJar Size ProcessTime0–2,000 ft2,001–4,000 ft4,001–6,000 ft6,001–8,000 ftWithout BonesHot andRawPints 75 min 11 lb 12 lb 13 lb 14 lbQuarts 90 min 11 lb 12 lb 13 lb 14 lbWith BonesHot andRawPints 65 min 11 lb 12 lb 13 lb 14 lbQuarts 75 min 11 lb 12 lb 13 lb 14 lb5-2Recommended process time for Chicken or Rabbit in a WEIGHTED-GAUGE pressurecannerCanner Gauge Pressure (PSI) at Altitudes ofStyle ofPackJar Size Process Time 0–1,000 ftAbove1,000 ftWithout BonesHot andRawPints 75 min 10 lb 15 lbQuarts 90 min 10 lb 15 lbWith BonesPints 65 min 10 lb 15 lbQuarts 75 min 10 lb 15 lbGROUND OR CHOPPED MEATBear, beef, lamb, pork, sausage, veal, venisonProcedure: Choose fresh, chilled meat. With venison, add one part high-quality pork fat to threeor four parts venison before grinding. Use freshly made sausage, seasoned with salt andcayenne pepper (sage may cause a bitter off-flavor). Shape chopped meat into patties or ballsor cut cased sausage into 3- to 4-inch links. Cook until lightly browned. Ground meat may besauteed without shaping. Remove excess fat. Fill jars with pieces. Add boiling meat broth,tomato juice, or water, leaving 1-inch headspace. Add 1 teaspoon of salt per quart to the jars, ifdesired. Adjust lids and process.Recommended process time for Ground or Chopped Meat in a DIAL-GAUGE pressurecannerCanner Gauge Pressure (PSI) at Altitudes ofStyle ofPackJar Size ProcessTime0–2,000 ft2,001–4,000 ft4,001–6,000 ft6,001–8,000 ftHot Pints 75 min 11 lb 12 lb 13 lb 14 lbQuarts 90 min 11 lb 12 lb 13 lb 14 lb5-3Recommended process time for Ground or Chopped Meat in a WEIGHTED-GAUGEpressure cannerCanner Gauge Pressure (PSI) at Altitudes ofStyle ofPackJar Size Process Time 0–1,000 ftAbove1,000 ftHot Pints 75 min 10 lb 15 lbQuarts 90 min 10 lb 15 lbSTRIPS, CUBES, OR CHUNKS OF MEATBear, beef, lamb, pork, veal, venisonProcedure: Choose quality chilled meat. Remove excess fat. Soak strong-flavored wild meatsfor 1 hour in brine 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.Add 1 teaspoon of salt per quart to the jar, if desired. Fill jars with pieces and add boiling broth,meat drippings, water, or tomato juice (especially with wild game), leaving 1-inch headspace.Raw pack—Add 1 teaspoon of salt per quart to the jar, if desired. Fill jars with raw meat pieces,leaving 1-inch headspace. Do not add liquid.Adjust lids and process.Recommended process time for Strips, Cubes, or Chunks of Meat in a DIAL-GAUGEpressure cannerCanner Gauge Pressure (PSI) at Altitudes ofStyle ofPackJar Size ProcessTime0–2,000 ft2,001–4,000 ft4,001–6,000 ft6,001–8,000 ftHot andRawPints 75 min 11 lb 12 lb 13 lb 14 lbQuarts 90 min 11 lb 12 lb 13 lb 14 lb5-4Recommended process time for Strips, Cubes, or Chunks of Meat in a WEIGHTED-GAUGE pressure cannerCanner Gauge Pressure (PSI) at Altitudes ofStyle ofPackJar Size Process Time 0–1,000 ftAbove1,000 ftHot andRawPints 75 min 10 lb 15 lbQuarts 90 min 10 lb 15 lbMEAT STOCK (BROTH)Beef: Saw or crack fresh trimmed beef bones to enhance extraction of flavor. Rinse bones andplace in a large stockpot or kettle, cover bones with water, add pot cover, and simmer 3 to 4hours. Remove bones, cool broth, and pick off meat. Skim off fat, add meat removed frombones to broth, and reheat to boiling. Fill jars, leaving 1-inch headspace. Adjust lids andprocess.Chicken or turkey: Place large carcass bones in a large stockpot, add enough water to coverbones, cover pot, and simmer 30 to 45 minutes or until meat can be easily stripped from bones.Remove bones and pieces, cool broth, strip meat, discard excess fat, and return meat to broth.Reheat to boiling and fill jars, leaving 1-inch headspace. Adjust lids and process.Recommended process time for Meat Stock in a DIAL-GAUGE pressure cannerCanner Gauge Pressure (PSI) at Altitudes ofStyle ofPackJar Size ProcessTime0–2,000 ft2,001–4,000 ft4,001–6,000 ft6,001–8,000 ftHot Pints 20 min 11 lb 12 lb 13 lb 14 lbQuarts 25 min 11 lb 12 lb 13 lb 14 lbRecommended process time for Meat Stock in a WEIGHTED-GAUGE pressure cannerCanner Gauge Pressure (PSI) at Altitudes ofStyle ofPackJar Size Process Time 0–1,000 ftAbove1,000 ftHot Pints 20 min 10 lb 15 lbQuarts 25 min 10 lb 15 lb5-5CHILE CON CARNE3 cups dried pinto or red kidney beans5-1/2 cups water5 tsp salt (separated)3 lbs ground beef1-1/2 cups chopped onions1 cup chopped peppers of your choice (optional)1 tsp black pepper3 to 6 tbsp chili powder2 quarts crushed or whole tomatoesYield: 9 pintsProcedure: Wash beans thoroughly and place them in a 2 qt. saucepan. Add cold water to alevel of 2 to 3 inches above the beans and soak 12 to 18 hours. Drain and discard water.Combine beans with 5-1/2 cups of fresh water and 2 teaspoons salt. Bring to a boil. Reduceheat and simmer 30 minutes. Drain and discard water. Brown ground beef, chopped onions,and peppers (if desired), in a skillet. Drain off fat and add 3 teaspoons salt, pepper, chili powder,tomatoes and drained cooked beans. Simmer 5 minutes. Caution: Do not thicken. Fill jars,leaving 1-inch headspace. Adjust lids and process.Recommended process time for Chile Con Carne in a DIAL-GAUGE pressure cannerCanner Gauge Pressure (PSI) at Altitudes ofStyle ofPackJar Size ProcessTime0–2,000 ft2,001–4,000 ft4,001–6,000 ft6,001–8,000 ftHot Pints 75 min 11 lb 12 lb 13 lb 14 lbRecommended process time for Chile Con Carne in a WEIGHTED-GAUGE pressurecannerCanner Gauge Pressure (PSI) at Altitudes ofStyle ofPackJar Size Process Time 0–1,000 ftAbove1,000 ftHot Pints 75 min 10 lb 15 lb5-6CLAMS Whole or mincedProcedure: Keep clams live on ice until ready to can. Scrub shells thoroughly and rinse, steam5 minutes, and open. Remove clam meat. Collect and save clam juice. Wash clam meat inwater containing 1 teaspoon of salt per quart. Rinse and cover clam meat with boiling watercontaining 2 tablespoons of lemon juice or 1/2 teaspoon of citric acid per gallon. Boil 2 minutesand drain. To make minced clams, grind clams with a meat grinder or food processor. Fill jarsloosely with pieces and add hot clam juice and boiling water if needed, leaving 1-inchheadspace. Adjust lids and process.Recommended process time for Clams in a DIAL-GAUGE pressure cannerCanner Gauge Pressure (PSI) at Altitudes ofStyle ofPackJar Size ProcessTime0–2,000 ft2,001–4,000 ft4,001–6,000 ft6,001–8,000 ftHot Half-pints 60 min 11 lb 12 lb 13 lb 14 lbPints 70 min 11 lb 12 lb 13 lb 14 lbRecommended process time for Clams in a WEIGHTED-GAUGE pressure cannerCanner Gauge Pressure (PSI) at Altitudes ofStyle ofPackJar Size Process Time 0–1,000 ftAbove1,000 ftHot Half-pints 60 min 10 lb 15 lbPints 70 min 10 lb 15 lbKING AND DUNGENESS CRAB MEATIt is recommended that blue crab meat be frozen instead of canned for best quality.Procedure: Keep live crabs on ice until ready to can. Wash crabs thoroughly, using severalchanges of cold water. Simmer crabs 20 minutes in water containing 1/4 cup of lemon juice and2 tablespoons of salt (or up to 1 cup of salt, if desired) per gallon. Cool in cold water, drain,remove back shell, then remove meat from body and claws. Soak meat 2 minutes in cold watercontaining 2 cups of lemon juice or 4 cups of white vinegar, and 2 tablespoons of salt (or up to 1cup of salt, if desired) per gallon. Drain and squeeze meat to remove excess moisture. Fill5-7half-pint jars with 6 ounces of meat and pint jars with 12 ounces, leaving 1-inch headspace. Add1/2 teaspoon of citric acid or 2 tablespoons of lemon juice to each half-pint jar, or 1 teaspoon ofcitric acid or 4 tablespoons of lemon juice per pint jar. Add hot water, leaving 1-inch headspace.Adjust lids and process.Recommended process time for King and Dungeness Crab Meat in a DIAL-GAUGEpressure cannerCanner Gauge Pressure (PSI) at Altitudes ofJar Size ProcessTime0–2,000 ft2,001–4,000 ft4,001–6,000 ft6,001–8,000 ftHalf-pints 70 min 11 lb 12 lb 13 lb 14 lbPints 80 min 11 lb 12 lb 13 lb 14 lbRecommended process time for King and Dungeness Crab Meat in a WEIGHTED-GAUGE pressure cannerCanner Gauge Pressure (PSI) at Altitudes ofJar Size Process Time 0–1,000 ftAbove1,000 ftHalf-pints 70 min 10 lb 15 lbPints 80 min 10 lb 15 lbFISHBlue, mackerel, salmon, steelhead, trout, and other fatty fish except tunaCaution: Eviscerate fish within 2 hours after they are caught. Keep cleaned fish on iceuntil ready to can.Note: Glass-like crystals of magnesium ammonium phosphate sometimes form in cannedsalmon. There is no way for the home canner to prevent these crystals from forming, but theyusually dissolve when heated and are safe to eat.Procedure: Remove head, tail, fins, and scales. Wash and remove all blood. Split fishlengthwise, if desired. Cut cleaned fish into 3-1/2-inch lengths. Fill pint jars, skin side next toglass, leaving 1-inch headspace. Add 1 teaspoon of salt per pint, if desired. Do not add liquids.Adjust lids and process.5-8Recommended process time for Fish in a DIAL-GAUGE pressure cannerCanner Gauge Pressure (PSI) at Altitudes ofStyle ofPackJar Size ProcessTime0–2,000 ft2,001–4,000 ft4,001–6,000 ft6,001–8,000 ftRaw Pints 100 min 11 lb 12 lb 13 lb 14 lbRecommended process time for Fish in a WEIGHTED-GAUGE pressure cannerCanner Gauge Pressure (PSI) at Altitudes ofStyle ofPackJar Size Process Time 0–1,000 ftAbove1,000 ftRaw Pints 100 min 10 lb 15 lbOYSTERSProcedure: Keep live oysters on ice until ready to can. Wash shells. Heat 5 to 7 minutes inpreheated oven at 400° F Cool briefly in ice water. Drain, open shell, and remove meat. Washmeat in water containing 1/2 cup salt per gallon. Drain. Add 1/2 teaspoon salt to each pint, ifdesired. Fill half-pint or pint jars with meat and hot water, leaving 1-inch headspace. Adjust lidsand process.Recommended process time for Oysters in a DIAL-GAUGE pressure cannerCanner Gauge Pressure (PSI) at Altitudes ofJar Size ProcessTime0–2,000 ft2,001–4,000 ft4,001–6,000 ft6,001–8,000 ftHalf-pintsor Pints75 min 11 lb 12 lb 13 lb 14 lb5-9Recommended process time for Oysters in a WEIGHTED-GAUGE pressure cannerCanner Gauge Pressure (PSI) at Altitudes ofJar Size Process Time 0–1,000 ftAbove1,000 ftHalf-pints or Pints75 min 10 lb 15 lbSMOKED FISHSalmon, rockfish and flatfish (sole, cod, flounder) and other fishCaution: Safe processing times for other smoked seafoods have not been determined.Those products should be frozen. Smoking of fish should be done by tested methods.Lightly smoked fish is recommended for canning. However, because it has not yet beencooked, do not taste lightly smoked fish before canning.Follow these recommended canning instructions carefully. Use a 16 to 22 quart pressurecanner for this procedure; do not use smaller pressure saucepans. Safe processingtimes haven’t been determined. Do not use quart jars or tin cans. Half-pints could besafely processed for the same length of time as pints, but the quality of the product maybe less acceptable.Procedure: If smoked fish has been frozen, thaw in the refrigerator until no ice crystals remainbefore canning. If not done prior to smoking, cut fish into pieces that will fit vertically into pintcanning jars, leaving 1-inch headspace. Measure 4 quarts (16 cups) of cool tap water and pourinto the pressure canner. (Note: The water level probably will reach the screw bands of pintjars.) Do not decrease the amount of water or heat the water before processing begins.Pack smoked fish vertically into jars, leaving 1-inch headspace between the pieces and the topof the jar. The fish may be packed either loosely or tightly. Clean jar rims with a clean, damppaper towel. Do not add liquid to the jars. Adjust lids and process.Recommended process time for Smoked Fish in a DIAL-GAUGE pressure cannerCanner Gauge Pressure (PSI) at Altitudes ofJar Size ProcessTime0–2,000 ft2,001–4,000 ft4,001–6,000 ft6,001–8,000 ftPints 110 min 11 lb 12 lb 13 lb 14 lb5-10Recommended process time for Smoked Fish in a WEIGHTED-GAUGE pressure cannerCanner Gauge Pressure (PSI) at Altitudes ofJar Size Process Time 0–1,000 ftAbove1,000 ftPints 110 min 11 lb 15 lbTUNATuna may be canned either precooked or raw. Precooking removes most of the strong-flavoredoils. The strong flavor of dark tuna flesh affects the delicate flavor of white flesh. Many peopleprefer not to can dark flesh. It may be used as pet food.Note: Glass-like crystals of magnesium ammonium phosphate sometimes form in canned tuna.There is no way for the home canner to prevent these crystals from forming, but they usuallydissolve when heated and are safe to eat.Procedure: Keep tuna on ice until ready to can. Remove viscera and wash fish well in coldwater. Allow blood to drain from stomach cavity. Place fish belly down on a rack or metal tray inthe bottom of a large baking pan. Cut tuna in half crosswise, if necessary. Precook fish bybaking at 250° F for 2-1/2 to 4 hours (depending on size) or at 350° F for 1 hour. The fish mayalso be cooked in a steamer for 2 to 4 hours. If a thermometer is used, cook to a 165° to 175° Finternal temperature. Refrigerate cooked fish overnight to firm the meat. Peel off the skin with aknife, removing blood vessels and any discolored flesh. Cut meat away from bones; cut out anddiscard all bones, fin bases, and dark flesh. Quarter. Cut quarters crosswise into lengthssuitable for half-pint or pint jars. Fill into jars, pressing down gently to make a solid pack. Tunamay be packed in water or oil, whichever is preferred. Add water or oil to jars, leaving 1-inchheadspace. Add 1/2 teaspoon of salt per half-pint or 1 teaspoon of salt per pint, if desired.Adjust lids and process.Recommended process time for Tuna in a DIAL-GAUGE pressure cannerCanner Gauge Pressure (PSI) at Altitudes ofJar Size ProcessTime0–2,000 ft2,001–4,000 ft4,001–6,000 ft6,001–8,000 ftHalf-pintsor Pints 100 min 11 lb 12 lb 13 lb 14 lb5-11Recommended process time for Tuna in a WEIGHTED-GAUGE pressure cannerCanner Gauge Pressure (PSI) at Altitudes ofJar Size Process Time 0–1,000 ftAbove1,000 ftHalf-pints or Pints100 min 10 lb 15 lb

Guide 5, Preparing and Canning Poultry, Red Meats, and Seafoods

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Guide 5, Preparing and Canning Poultry, Red Meats, and Seafoods

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