Canning Meat, Wild Game, Poultry and Fish Safely <br />
Resources for Today<br />Canning Meat, Wild Game, Poultry and Fish Safely (B3345)<br />Wisconsin’s Wild Game: Enjoying the...
Safe Processing of Meats<br />Using a pressure canner<br />Added pressure (10-15 psig)<br />High temperatures (240°-250°F)...
Botulinum toxin production<br />Vegetative cells sporulate<br />Vegetative cells are destroyed by heat; spores remain<br /...
Question time??<br />
Start with High Quality Ingredients<br />Choose or harvest appropriate species for canning<br />Handle meat, wild game, po...
Venison Precautions<br />Do not handle or consume the meat or other tissue from any deer or elk exhibiting signs of CWD<br />
Safe Handling of Venison<br />Wear gloves<br />Minimize contact with brain and spinal tissue<br />Separate equipment to av...
Question time??<br />
Pressure Canning Checklist:<br />Check gauges, vent ports, gaskets <br />Check canning jars<br />Preheat jars and pre-trea...
Preparing Meat and Fish for Canning<br />Trim meat or game of fat, bruises and heavy gristle<br />Remove skin from poultry...
Packing Jars with Meat or Fish<br />Frozen meat or fish must be thawed before canning<br />Hot pack is recommended for mos...
Processing in a Pressure Canner<br />Place filled jars on a rack in 2-3 inches of simmering water<br />Fasten canner lid a...
After Processing<br />Remove jars from canner and allow to cool<br />Do NOT tighten screw bands<br />Check seals of cooled...
More Hints for Canning Meat and Fish<br />Carefully select meat broth or stock<br />Do not thicken<br />Do not adapt jar s...
Question time??<br />
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Canning Meat, Wild Game, Poultry and Fish Safely

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Meat, wild game, poultry and fish are all low-acid foods. Canning of low-acid foods requires special care to destroy the spores of Clostridium botulinum, Otherwise, those spores can germinate after processing and during storage, producing a deadly toxin.

Today, we use pressure canner to process low acid foods, such as meat. A pressure canner will destroy botulinum spores, ensuring safety while still maintaining quality.

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Canning Meat, Wild Game, Poultry and Fish Safely

  1. 1. Canning Meat, Wild Game, Poultry and Fish Safely <br />
  2. 2. Resources for Today<br />Canning Meat, Wild Game, Poultry and Fish Safely (B3345)<br />Wisconsin’s Wild Game: Enjoying the Harvest (B3573)<br />
  3. 3. Safe Processing of Meats<br />Using a pressure canner<br />Added pressure (10-15 psig)<br />High temperatures (240°-250°F)<br /> Botulinum spores are destroyed<br />
  4. 4. Botulinum toxin production<br />Vegetative cells sporulate<br />Vegetative cells are destroyed by heat; spores remain<br />Spores germinate under conditions of no oxygen, pH>4.6 and warm temperatures<br />Toxin is produced on sporulation<br />
  5. 5. Question time??<br />
  6. 6. Start with High Quality Ingredients<br />Choose or harvest appropriate species for canning<br />Handle meat, wild game, poultry and fish to avoid spoilage<br />Can fresh meat for highest quality<br />
  7. 7. Venison Precautions<br />Do not handle or consume the meat or other tissue from any deer or elk exhibiting signs of CWD<br />
  8. 8. Safe Handling of Venison<br />Wear gloves<br />Minimize contact with brain and spinal tissue<br />Separate equipment to avoid cross contamination<br />Process meat into boneless cuts<br />Carefully dispose of brain and spinal tissue<br />
  9. 9. Question time??<br />
  10. 10. Pressure Canning Checklist:<br />Check gauges, vent ports, gaskets <br />Check canning jars<br />Preheat jars and pre-treat lids<br />Follow instructions EXACTLY for jar size, pack, and fill<br />
  11. 11. Preparing Meat and Fish for Canning<br />Trim meat or game of fat, bruises and heavy gristle<br />Remove skin from poultry<br />Remove bones from red meat and larger bones from poultry<br />Clean, skin and fillet fish <br />
  12. 12. Packing Jars with Meat or Fish<br />Frozen meat or fish must be thawed before canning<br />Hot pack is recommended for most meats<br />Raw pack is appropriate only for larger pieces of meat or fatty fish <br />
  13. 13. Processing in a Pressure Canner<br />Place filled jars on a rack in 2-3 inches of simmering water<br />Fasten canner lid and vent 10 min.<br />Adjust pressure for elevation<br />Start counting time once pressure is reached<br />When time is up, allow pressure to drop on its own<br />
  14. 14. After Processing<br />Remove jars from canner and allow to cool<br />Do NOT tighten screw bands<br />Check seals of cooled jars<br />Label, date and store<br />
  15. 15. More Hints for Canning Meat and Fish<br />Carefully select meat broth or stock<br />Do not thicken<br />Do not adapt jar sizes<br />Canning mixtures<br />Adjust for altitude<br />
  16. 16. Question time??<br />

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