Canning Meats, Poultry, and Seafood


Canning Meats, Poultry and Seafood

couple cutting meatPhoto source: NCI
Bill Branson (photographer)

New to canning or need a refresher course? Check our general canning information page.

University of Nebraska-“Lincoln Extension Canning Meat, Poultry, and Seafood Publication:


Let's Preserve: Meat, Poultry, Fish and Seafood: EC450 UNL Extension publication.

USDA Complete Guide to Home Canning, 2009 revision


From National Center for Home Food Preservation:
 

More meat products information for curing, smoking, preparing and cooking


Quick Links to Canning, Freezing & Drying Sections

Canning

  1. Fruits (includes canned pie fillings)
  2. Tomatoes and Tomato Products (includes Salsa)
  3. Vegetables (includes soups)
  4. Meat, Poultry and Seafood
  5. Jams and Jellies
  6. Pickles and Fermented Products
  7. General Canning information / What You Need to Know before You Begin Canning
  8. Frequently Asked Canning Questions (includes troubleshooting problems with canned foods)
  9. Altitude / Elevation information
  10. Unsafe Canning Practices
  11. Contacting Companies about Specific Products and Equipment
  12. Sources of Canning Supplies (such as ClearJel®, canning equipment, etc.)

Freezing

Drying

Other

▸Email contact for Home Food Preservation webpages: Carol Larvick