Canning meat, wild game, poultry, and fish safely requires using a pressure canner to reach high temperatures of 240-250°F in order to destroy botulinum spores. It is important to choose high quality ingredients and handle the meat properly to avoid contamination and spoilage before canning. The pressure canning process involves carefully packing jars, processing them under pressure for the specified time depending on jar size and contents, then allowing jars to cool before storing. Following all instructions exactly is necessary to can meat and fish safely.

1. Canning Meat, Wild Game, Poultry and Fish Safely

2. Resources for Today Canning Meat, Wild Game, Poultry and Fish Safely (B3345) Wisconsin’s Wild Game: Enjoying the Harvest (B3573)

3. Safe Processing of Meats Using a pressure canner Added pressure (10-15 psig) High temperatures (240°-250°F)  Botulinum spores are destroyed

4. Botulinum toxin production Vegetative cells sporulate Vegetative cells are destroyed by heat; spores remain Spores germinate under conditions of no oxygen, pH>4.6 and warm temperatures Toxin is produced on sporulation

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6. Start with High Quality Ingredients Choose or harvest appropriate species for canning Handle meat, wild game, poultry and fish to avoid spoilage Can fresh meat for highest quality

7. Venison Precautions Do not handle or consume the meat or other tissue from any deer or elk exhibiting signs of CWD

8. Safe Handling of Venison Wear gloves Minimize contact with brain and spinal tissue Separate equipment to avoid cross contamination Process meat into boneless cuts Carefully dispose of brain and spinal tissue

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10. Pressure Canning Checklist: Check gauges, vent ports, gaskets Check canning jars Preheat jars and pre-treat lids Follow instructions EXACTLY for jar size, pack, and fill

11. Preparing Meat and Fish for Canning Trim meat or game of fat, bruises and heavy gristle Remove skin from poultry Remove bones from red meat and larger bones from poultry Clean, skin and fillet fish

12. Packing Jars with Meat or Fish Frozen meat or fish must be thawed before canning Hot pack is recommended for most meats Raw pack is appropriate only for larger pieces of meat or fatty fish

13. Processing in a Pressure Canner Place filled jars on a rack in 2-3 inches of simmering water Fasten canner lid and vent 10 min. Adjust pressure for elevation Start counting time once pressure is reached When time is up, allow pressure to drop on its own

14. After Processing Remove jars from canner and allow to cool Do NOT tighten screw bands Check seals of cooled jars Label, date and store

15. More Hints for Canning Meat and Fish Carefully select meat broth or stock Do not thicken Do not adapt jar sizes Canning mixtures Adjust for altitude

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