Series #: PNW 361

Title: Canning Meat, Poultry, and Game

Publication date: 3/1/1999

Length: 16 pages

Description: Outlines general procedures and tips for selecting equipment, using pressure canners, filling and cooling jars, reprocessing unsealed jars, storing, and examining jars for spoilage. Provides step-by-step instructions for canning chicken, rabbit, ground or chopped meat, meat chunks, and stock, and recommended process times for meats processed in dial-gauge and weighted-gauge pressure canners. Includes a safety checklist and recipes for chili con carne, mincemeat pie filling, and vegetable and meat soups.

Price: $1.00

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