Home Canning of Meat and Poultry

This practical guide walks readers through every stage of home‑canning meat and poultry, from choosing fresh or properly frozen cuts to storing the finished jars safely. It explains why only a pressure canner can reach the 240 °F needed to eliminate dangerous bacteria, and it clarifies which meats—beef, chicken, game birds, rabbit, and more—are suitable for the process.

Clear, step‑by‑step instructions cover cleaning work surfaces, sanitizing utensils, and preparing the canner itself. The book stresses essential safety checks: maintaining correct pressure, timing each batch precisely, and testing seals before labeling and stacking jars in a cool, dry pantry. Readers also learn how to handle meat that must be chilled or frozen before canning, and how to avoid common shortcuts that could lead to botulism.

Following these straightforward procedures gives home cooks confidence that their canned meats will be both tasty and safe, extending the shelf life of wholesome protein for later meals.