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Food Preservation Handbook
Preserving Meats, Poultry, and Fish
Meats, poultry, and fish can be canned, frozen,
smoked, or dried at home. Because these are low-acid foods, special
care is needed when canning. The following research-based guidelines
will help you preserve meat, poultry, and fish safely.
Fact Sheets
Canning Chicken or Rabbit (National Center for Home Food
Preservation)
Canning Chicken or Turkey Stock (National Center for Home
Food Preservation)
Canning Chili Con Carne (National Center for Home Food
Preservation)
Canning Meat, Ground or Chopped (National Center for Home
Food Preservation)
Leathers and Jerkies (Colorado State University Extension)
Food Safety of Jerky (USDA)
Home Preserving of Venison (National Center for Home Food
Preservation)
Home Freezing of Seafood (PDF) (Oregon State University
Extension Service)
Canning Seafood (PDF) (Oregon State University Extension
Service)
Smoking Fish at Home – Safely (PDF) (Oregon State University
Extension Service)
PowerPoint Presentations
Canning Meat, Wild Game, Poultry and Fish Safely (University
of Wisconsin Extension)
Helpful Links
Preparing and Canning Poultry, Red Meats, and Seafoods
(National Center for Home Food Preservation)
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