Home-canning Meat, Poultry and Fish
This Montguide lists canning pressures for specific altitudes throughout Montana and recommended processing times for various meats. It includes a checklist for safe preparation and storage of home-canned foods, and instructions for canning meat, poultry and fish.
Last Updated: 01/17by Lynn Paul, Ed.D., R.D., Professor and Extension Food and Nutrition Specialist, Montana State University-Bozeman; and MSU Extension Agents: Bernice Mason, retired, Yellowstone County; and Karen Tyra, retired, Stillwater County
Safety is the Top Priority
Safely canning foods at home requires using processing methods that not only preserve the food but also destroy bacteria and molds that cause foodborne illness, such as botulism. Botulism, caused by a toxin of the bacteria Clostridium Botulinum, can be fatal. This bacteria can grow and reproduce in improperly processed home-canned foods. Protect yourself and others when sharing home-canned foods by learning safe preservation techniques. The safest recipes and resources are those that have been researched and rigorously tested by the United States Department of Agriculture (USDA) and Extension Services associated with land-grant universities. Many home-preserved recipes are not tested for safety, so it is critical to use the resources located below.
Recommended Research-based Food Preservation Resources
National Center for Home Food Preservation (NCHFP), USDA sponsored website is the most current source for publications, video clips, tutorials for the beginning home food preserver, frequently asked questions, and seasonal tips: http://nchfp.uga.edu/
USDA Complete Guide to Home Canning, 2015. Available on NCHFP website, above, click on 'publications.'
So Easy to Preserve, 6th edition only, 2014. MSU Extension does not recommend earlier editions. http://www.soeasytopreserve.com
Free Canning Timer & Checklist app https://catalog.extension.oregonstate.edu/pnw689
The following publications are available at local stores or order online: The All New Ball Blue Book of Canning and Preserving, 1st ed., 2016; The Best Ball Home Canning and Preserving Recipes: Fresh Flavors All Year Long, 1st ed. 2016; Ball Blue Book Guide to Preserving, 37th ed., 2014. Earlier editions not recommended.
A Question of Safety
Before beginning home-canning, ask yourself, 'What is my altitude?' In order to decrease risk of food-related illness and death, determine the correct home-canning processing times and pressures for your level of elevation. While water boils at 212°F at sea level, it boils at a much lower temperature at higher elevations. Consequently, when home-canning meat, poultry and fish, ALWAYS use a pressure canner (never use a boiling water canner). Only pressure canners can reach the 240°F required to destroy C. Botulinum. (Refer to Table 1.)
TABLE 1. Altitudes* of County Seats in Montana
| County Seat | Elevation |
| Anaconda | 5239 |
| Baker | 2968 |
| Big Timber | 4199 |
| Billings | 3153 |
| Boulder | 4938 |
| Bozeman | 4806 |
| Broadus | 3091 |
| Butte | 5539 |
| Chester | 3162 |
| Chinook | 2411 |
| Choteau | 3799 |
| Circle | 2500 |
| Columbus | 3599 |
| Conrad | 3523 |
| Cut Bank | 3793 |
| Deer Lodge | 4609 |
| Dillon | 5118 |
| Ekalaka | 3494 |
| Forsyth | 2510 |
| Fort Benton | 2698 |
| Glasgow | 2088 |
| Glendive | 2053 |
| Great Falls | 3398 |
| Hamilton | 3625 |
| Hardin | 2903 |
| Harlowton | 4185 |
| Havre | 2493 |
| Helena | 4068 |
| County Seat | Elevation |
| Hysham | 2618 |
| Jordan | 2640 |
| Kalispell | 2984 |
| Lewistown | 3936 |
| Libby | 2198 |
| Livingston | 4557 |
| Malta | 2275 |
| Miles City | 2362 |
| Missoula | 3232 |
| Phillipsburg | 5357 |
| Plentywood | 2068 |
| Polson | 2930 |
| Red Lodge | 5562 |
| Roundup | 3198 |
| Ryegate | 3775 |
| Scobey | 2461 |
| Shelby | 3300 |
| Sidney | 1967 |
| Stanford | 4288 |
| Superior | 2813 |
| Terry | 2228 |
| Thompson Falls | 2519 |
| Townsend | 3869 |
| Virginia City | 5804 |
| W. Sulphur Spr. | 5091 |
| Wibaux | 2650 |
| Winnett | 2975 |
| Wolf Point | 2043 |
*accessed March, 2017 http://geoinfo.msl.mt.gov/geography/geography_ facts/elevation_of_montana_cities.aspx
SAFE EQUIPMENT
- Jar lifters
- Canning funnels
- Canning jars and lids
- Non-metallic spatulas
Pressure canners are used for low and high acid foods. There are two types of pressure canners: dial gauge and weighted pressure gauge. Of the two types of pressure canners, a dial gauge pressure canner allows more flexibility in pressure settings needed for altitude adjustments, therefore the quality of the product may be higher than when using a weighted gauge canner where pressure is not as precise. Dial gauge canners must be tested yearly to ensure accurate readings. Contact your local county Extension agent, hardware store, or the Presto Company for free gauge testing. Contact Presto at 1-800-877-0441 or https://www.gopresto.com/ for instructions.
Equipment and methods not recommended: Processing of freshly filled jars in conventional ovens, microwave ovens, dishwashers, pressure cooker/sauce pans and open-kettles are not recommended because they will not prevent growth of deadly botulism. Jars with wire bails and glass caps, one-piece zinc, or porcelain-lined caps are not recommended.
PREPARING AND PACKING
Preparing: Preparation procedures vary. Follow recipe directions.
Style of pack: Many fresh foods contain 10-30 percent air. Hot packed foods will remove more air from the foods, prevent floating of food, and yield a higher quantity than raw packing.
Raw Pack: Foods are not cooked or heated in any way prior to packing. In a raw pack, raw food is placed directly in the jars. Then hot, boiling liquid is poured over the contents. Pack firmly, but do not crush. Free the bubbles or trapped air between the pieces of food.
Hot pack: Heating the food to boiling or cooking the food for a specified amount of time and then packing the hot food into the jar and adding boiling liquid to cover the food. Since shrinkage will already have occurred, the food should be packed loosely.
Jar size: Follow directions for packing in either ½ pint, pint or quart jars.
Head space: Follow recipe directions.
Lids: Follow manufacturer's directions for lids.
PROCESSING
Follow manufacturer's directions for pressure canners, except ALWAYS vent your pressure canner even if manufacturer does not recommend or include directions. Important: if processing is interrupted, start again using the same method, timing and pressure as in the original directions.
- Determine pressure and times for altitude. See Tables 1, 2 and 3.
- Fasten the canner lid securely. Leave the weight off the vent pipe. To vent your canner, turn the heat setting to its highest position. Heat until the water boils and steam flows freely in a funnel-shape from the open vent pipe. While maintaining the high heat setting, continue to vent for a full 10 minutes. Place gauge on vent pipe. The canner should pressurize within 5 minutes. After gauge reaches recommended pressure, adjust heat to maintain the pressure for the entire processing period. Set the timer for the length stated in the recipe. Frequently check to make sure the correct pressure is maintained.
COOLING and SEALING
- Remove pressure canner from stove, cool at room temperature until pressure returns to zero. Do not force the canner by opening vent, removing weight, or running under cold water. After canner is completely depressurized, remove the weight or open the vent. Wait 10 minutes, then unfasten the pressure canner lid and remove carefully.
- Place jars on rack or cloth so air can circulate. Never tip a jar to remove water from lid. Do not cover with towels or expose to drafts. Do not touch or tighten lids. Jars will cool within 12 hours. Note: If lids do not seal, jars should be reprocessed with new lids using the original processing method and time within 24 hours. If not reprocessed, refrigerate or freeze food quickly and use these foods first.
STORING
After jars are sealed and cool, remove rings. Wash and label jars. Store in cool, dry, dark place. Best quality if used within one year. If seals fail while in storage, food should be discarded. Do not taste.
CONSUMING
- If you are uncertain about the safety of home-canned foods, follow the advice “When in doubt, throw it out.”
- Botulism and other deadly foodborne illness causes are not detected in food by sight, smell and taste. Foods may show no sign of spoilage! If a canned food looks spoiled, foams or even has an “off” odor, dispose of it.
CHICKEN OR RABBIT
Caution: Fresh poultry or rabbit should be chilled and canned without delay. Do not can meat from diseased or unhealthy animals.
Procedure: Choose freshly killed and dressed, healthy animals. Dressed chicken should be chilled for 6 to 12 hours before canning. Dressed rabbits should be soaked 1 hour in water containing 1 tablespoon of salt per quart, and then rinsed. Remove excess fat. Cut the chicken or rabbit into suitable sizes for canning. Can with or without bones.
Hot pack: Boil, steam, or bake meat until about two-thirds done. Add 1 teaspoon salt per quart to the jar, if desired. Fill jars with pieces and hot broth, leaving 1¼ inch headspace.
The hot pack is preferred for best liquid cover and quality during storage. Natural poultry fat and juices are usually not enough to cover the meat in raw packs. http://nchfp.uga.edu/how/can_05/chicken_rabbit.html.
Raw pack: Add 1 teaspoon salt per quart, if desired. Fill jars loosely with raw meat pieces, leaving 1¼ inch headspace. Do not add liquid.
Wipe rims of jars with a damp, clean paper towel. Adjust lids and process.
GROUND OR FINELY CHOPPED MEAT
Bear, beef, lamb, pork, sausage, veal, venison
Caution: Fresh red meats should be chilled and canned without delay. Do not can meat from diseased or unhealthy animals.
Procedure: Choose fresh, chilled meat. With venison, add one part high-quality pork fat to three or four parts venison before grinding. Use freshly made sausage, seasoned with salt and cayenne pepper (sage may cause a bitter off-flavor). Shape chopped meat into patties or balls or cut cased sausage into 3 to 4 inch links.
Cook until lightly browned. Ground meat may be sauteed without shaping. Remove excess fat. Fill jars with pieces. Add boiling meat broth, tomato juice, or water, leaving 1 inch headspace. Add 1 teaspoon of salt per quart to the jars, if desired.
Wipe rims of jars with a damp, clean paper towel. Adjust lids and process.
STRIPS, CUBES, OR CHUNKS OF MEAT
Bear, beef, lamb, pork, veal, venison
Procedure: Choose quality chilled meat. Remove excess fat. Soak strong-flavored wild meats for 1 hour in brine water containing 1 tablespoon of salt per quart. Rinse. Remove large bones.
TABLE 2. Recommended processing times for meats in a dial-gauge pressure canner. See Table 1 for altitude.
| Style of Pack | Jar* | Processing Time | 0-2000 ft. | 2001-4000 ft. | 4001-6000 ft. | 6001-8000 ft. | |
| Chicken or Rabbit (no bones) (with bones) |
Hot and Raw |
Pints | 75 min. | 11 lb. | 12 lb. | 13 lb. | 14 lb. |
| Quarts | 90 min. | 11 lb. | 12 lb. | 13 lb. | 14 lb. | ||
| Pints | 65 min. | 11 lb. | 12 lb. | 13 lb. | 14 lb. | ||
| Quarts | 75 min. | 11 lb. | 12 lb. | 13 lb. | 14 lb. | ||
| Ground or chopped meat | Hot | Pints | 75 min. | 11 lb. | 12 lb. | 13 lb. | 14 lb. |
| Quarts | 90 min. | 11 lb. | 12 lb. | 13 lb. | 14 lb. | ||
| Strips, cubes or chunks of meat | Hot and Raw |
Pints | 75 min. | 11 lb. | 12 lb. | 13 lb. | 14 lb. |
| Quarts | 90 min. | 11 lb. | 12 lb. | 13 lb. | 14 lb. | ||
| Fish | Raw | Pints | 100 min. | 11 lb. | 12 lb. | 13 lb. | 14 lb. |
| Quarts** | -------- | -------- | -------- | -------- | -------- | ||
| Smoked fish | Pints*** | 110 min. | 11 lb. | 12 lb. | 13 lb. | 14 lb. | |
| Quarts | No safe processing recommendations are available for smoked fish in quarts. | ||||||
TABLE 3. Recommended processing times for meats in a weighted-gauge pressure canner. See Table 1 for altitude.
| Style of Pack | Jar* | Processing Time | 0-1000 ft. | Above 1000 ft. | |
| Chicken or Rabbit (no bones) | Hot and Raw |
Pints | 75 min. | 10 lb. | 15 lb. |
| Quarts | 90 min. | 10 lb. | 15 lb. | ||
(with bones) |
Pints | 65 min. | 10 lb. | 15 lb. | |
| Quarts | 75 min. | 10 lb. | 15 lb. | ||
| Ground or chopped meat | Hot |
Pints | 75 min. | 10 lb. | 15 lb. |
| Quarts | 90 min. | 10 lb. | 15 lb. | ||
| Strips, cubes or chunks of meat | Hot and Raw |
Pints | 75 min. | 10 lb. | 15 lb. |
| Quarts | 90 min. | 10 lb. | 15 lb. | ||
Fish |
Raw |
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