Canning meat, poultry and fish is a very interesting alternative to freezing for hunters, trappers and fishermen as well as for families who buy groceries in bulk to save money.
The only safe method for canning meat, poultry and fish is the pressure canner (autoclave).
Canning is particularly useful for the pieces that will be used in stews or soups. The products reserved for grilling, such as steaks, should not be canned. They should be kept in a vacuum-seal bag in the freezer.
To prepare the meat for canning, remove all excess fat and bones. Cut the meat into bite-size.
Cold Canning (raw meat)
Most red meat may be canned without pre-cooking.
Place the pieces of raw meat in the jars, leaving a 1 inch (27 mm) in height. Close the lids and process jars.
Hot Canning (pre-cooked meat)
Pre-cook the meat until it is “rare”. Pour hot meat in the jars, leaving a 1 inch (27 mm) of head space. Cover the meat in boiling liquid (water, broth or tomato juice). Close the lids and process.
All poultry must be cooked before canning.
It should be cut into pieces and boil, braise or roast until it reaches a level of cooking medium to well done.
Place the pieces in clean, hot jars, leaving 1 inch (27 mm) of space at the top. Cover with hot liquid (water, broth). Close the lids and process.
Fish are usually canned raw. It will be cooked by the sterilization process.
Only fresh fish may be canned.
Thoroughly clean the fish. Ideally they should be gutted as soon as they are caught. Cut into sections slightly shorter than the depth of the jars used.
Place the pieces in jars, skin side outside. Do not add any liquid. Close the lids and process.