You probably already know you can home can more than vegetables and fruit from your gardenor farmers market. You can also can meat.
In “Backwoods Home Magazine” for July/August, 2017 (Issue #166), Linda Gabris gives us guidance on canning in general with a specific emphasis on canning game meat. You’ll find advice and recipe tips on…
- Two methods for packing food into jars
- Raw-pack canned venison
- Raw-pack venison stew (with vegetables)
- Hot-pack ground browned venison
- Hot-pack canned grouse or rabbit
- Tips for safe eating
Here’s an article excerpt. Click the link below to view the whole thing.
Happy and safe canning.
Canning game meat
By Linda Gabris
Attempting to can meat (or any other low acid food, for that matter) without the use of a pressure canner is every bit as foolhardy as arming up with the wrong gun for your chosen quarry … sort of like going after grizzly with a .22 rifle!
Most old-timers like my grandma never heard of pressure canners so they used the boiling water bath method to can jars. I’m thankful that we never got sick eating Grandma’s canned goods. The highest temperature a boiling water bath canner can reach is 180° F, which is considered safe for canning high acid foods like fruits, jams, and jellies. For processing low-acid foods, only a pressure canner can reach the internal temperature of at least 240° F, which is required to kill botulinum toxins.
Read the whole article here:
Excerpt used with permission of Backwoods Home Magazine.
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