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:

Quick Links to Canning, Freezing & Drying Sections


  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.)




▸Email contact for Home Food Preservation webpages: Carol Larvick