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Canning Meat

Canning Meat

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Published by DonT_RN
Pressure canning of meat to stretch that food storage ..
Pressure canning of meat to stretch that food storage ..

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Published by: DonT_RN on Aug 24, 2013
Copyright:Attribution Non-commercial


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Poultry, Red Meats,Game and Seafoods
Pat Beck,
Nutrition Specialist
North Dakota State University, Fargo, North Dakota 58105
Reviewed and Reprinted December 2003
Based on "Complete Guide to Home Canning," Agriculture Information Bulletin 539, September 1994 revision.
Poultry, red meats, game and seafoods arelow-acid foods and must be processed ina pressure canner to assure their safety.Use the processing time and pressure thatis specified for each type of product.
General Tips for QualityProducts
Can only good quality poultry, red meat, gameand seafood.Chill home-produced meat soon after slaughterto 40 degrees Fahrenheit or lower to preventspoilage.Keep all work areas sanitary and meat clean.If meat must be held for longer than a few daysbefore canning, freeze it. Keep frozen until readyto can it.Trim meat of gristle, bruised spots and fat beforecanning. Too much fat left on meat can lead tosealing failures.Have dial gauges on pressure canners checkedannually.All pressure canners need to be vented for 10minutes.Ask for HE-173 Home Canning Low-AcidVegetables for more information on pressurecanners.
 Jars and Lids
Use Mason-type canning jars no larger thanthe size specified in the directions for the specificfood being canned. Use two-piece self-sealing lids.Buy only the quantity of lids that will be used in ayear and follow the manufacturer’s directions forpreparing the lids.Mayonnaise-type jars are not recommended foruse with foods to be processed in a pressure cannerbecause of excessive jar breakage.
Filling Jars
After filling jars with food, release air bubbles byinserting a flat plastic (not metal) spatula betweenthe food and the jar. Slowly turn the jar and movethe spatula up and down to allow air bubbles toescape.Salt may be added if desired. When canningmeat and seafoods, salt seasons the food but is notnecessary to ensure safety.Adjust the headspace and then clean the jarrim (sealing surface) with a dampened paper towel.Place the lid, gasket down, onto the cleaned jar-sealing surface. Uncleaned jar-sealing surfaces maycause seal failures.Then fit the metal screw band over the flat lid.Follow the manufacturer’s guidelines enclosed withor on the box for tightening the jar lids properly.
Using Pressure Canners
Follow these steps for successful pressure canning:1.Put 2 to 3 inches of hot water in the canner. Placefilled jars on the rack, using a jar lifter. Fastencanner lid securely.2.Leave weight off vent port or open petcock. Heatat the highest setting until steam flows from thepetcock or vent port.3.Maintain high heat setting, exhaust steam 10minutes, and then place weight on vent port orclose petcock. The canner will pressurize duringthe next three to five minutes.4.Start timing the process when the pressurereading on the dial gauge indicates that therecommended pressure has been reached, orwhen the weighted gauge begins to jiggle or rock.5.Regulate heat under the canner to maintain asteady pressure at or slightly above the correctgauge pressure. Quick and large pressure varia-tions during processing may cause unnecessaryliquid losses from jars. Weighted gauges on Mirrocanners should jiggle about two or three timesper minute. On Presto canners, they should rockslowly throughout the process.6.When the timed process is completed, turn offthe heat, remove the canner from heat if possible,and let the canner depressurize. Do not force-coolthe canner. Forced cooling may result in foodspoilage. Cooling the canner with cold runningwater or opening the vent port before the canneris fully depressurized will cause loss of liquid from jars and seal failures. Force-cooling may alsowarp the canner lid of older model canners,causing steam leaks. Depressurization of oldermodels should be timed. Standard-sized heavy-walled canners require about 30 minutes whenloaded with pints and 45 minutes with quarts.Newer thin-walled canners cool more rapidly andare equipped with vent locks. These canners aredepressurized when their vent lock piston dropsto a normal position .
General Procedures
37.After the canner is depressurized, remove theweight from the vent port or open the petcock.Wait two minutes, unfasten the lid, and remove itcarefully. Lift the lid away from you so that thesteam does not burn your face.8.Remove jars with a lifter, and place on towel orcooling rack, if desired.
Do not retighten lids after processing jars.
Cooling jars
Cool the jars at room temperature for 12 to 24hours. Jars may be cooled on racks or towels tominimize heat damage to counters. The food leveland liquid volume of raw-packed jars will be notice-ably lower after cooling. Air is exhausted duringprocessing and food shrinks. If a jar loses excessiveliquid during processing, do not open it to add moreliquid. Check for seals, wash jars, label and store.
Reprocessing unsealed jars
If a lid fails to seal on a jar, remove the lidand check the jar-sealing surface for tiny nicks. Ifnecessary, change the jar and add a new, properlyprepared lid; and reprocess within 24 hours usingthe same processing time. Headspace in unsealed jars may be adjusted to 1½ inches, and jars couldbe frozen instead of reprocessed. Foods in singleunsealed jars could be stored in the refrigeratorand consumed within several days.
 Adjust for altitude
As altitudes increase air becomes thinner, andthis affects both pressures and boiling points inhome canning. Using the water bath process timesfor canning food at sea level may result in spoilage ifyou live at altitudes of 1,000 feet or more. Waterboils at lower temperatures as altitude increases.Lower boiling temperatures are less effective forkilling bacteria. Increasing the processing time orcanner pressure compensates for lower boilingtemperatures. Select the proper processing time andcanner pressure for the altitude where you live.The altitude in North Dakota varies from 800 feetabove sea level in the east to 3,000 feet in the west.The map below shows the approximate altitude ofareas of North Dakota.For more specific information regarding altitudein your county, contact your county extension office.

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