Home Canning of Meat and Poultry

Home Canning of Meat and Poultry is a comprehensive guide published by the United States Department of Agriculture, designed to instruct homemakers and food preservation enthusiasts in the safe and effective methods of canning various types of meat and poultry at home. This authoritative manual covers every aspect of the canning process, from selecting and preparing meats—including beef, pork, lamb, veal, and a variety of poultry—to the proper use of pressure canners, jars, and lids. Detailed instructions are provided for both raw and precooked meats, as well as for making broths, stews, and soups. The book emphasizes the importance of cleanliness, correct temperatures, and precise timing to ensure food safety and prevent spoilage or foodborne illness. It explains the science behind canning, including the destruction of bacteria such as Clostridium botulinum, and offers troubleshooting tips for common problems. Readers will find step-by-step procedures, helpful illustrations, and practical advice on storage and shelf life. Special sections address the canning of game meats, the preparation of sausage and ground meats, and the adaptation of recipes for home canning. With its clear, accessible language and focus on safety, Home Canning of Meat and Poultry remains an invaluable resource for anyone interested in self-sufficiency, food security, or traditional food preservation techniques. Whether you are a beginner or an experienced canner, this book provides the knowledge and confidence needed to preserve high-quality, nutritious meats and poultry for year-round enjoyment.