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Transcript OPEN HOUSE

Canning Meat, Wild Game,
Poultry and Fish Safely (plus making
safe jerky at home)
Lunch & Learn
12 noon to 1 pm
October 1, 2012
Canning Meat and Fish Safely
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Meat, wild game, poultry and fish, are all low
in acid and must be canned in a pressure
canner
Can only high quality meat, poultry or fish
Maintain quality, and help ensure safety, by
following basic food safety steps:
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Keep raw meat and seafood refrigerated
Separate raw meat and seafood from ready-to-eat
foods in the refrigerator
Wash hands and surfaces well before, and after,
handling raw meat and seafood
Sanitize work surfaces and knives – with a dilute
bleach solution of 1 teaspoon bleach/quart of water
Fish
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Fish for canning, or freezing, should be of
high quality and safe to eat
Review the DNR’s Fish Consumption
Guidelines for fish caught in inland or Great
Lakes waters dnr.wi.gov/topic/fishing/consumption/
(videos available in English, Spanish and Hmong)
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These fish species can be preserved by
canning: catfish, northern pike, salmon, smelt, trout
These species are best preserved by
freezing: bass, bluegills, crappies, perch, walleye and
other pike
Venison Precautions
 Chronic
Wasting Disease (CWD) is a
neurological disease of deer and elk
 The CWD management zone extends across
much of southern Wisconsin
 Helpful web sites include information on
CWD regulations, Hunt for the Hungry, etc
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dnr.wi.gov/topic/wildlifehabitat/regulations.html
www.knowcwd.com/Donationlocator.aspx
knowcwd.com/
Although no direct link between CWD and
human disease has been established, the
consumption of meat from CWD-positive
deer or elk is not recommended.
Precautions Related to Wild Game
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It can be challenging to safely handle
animals harvested in the wild
www.foodsafety.wisc.edu A-Z Index: H=Hunting
 Handling Venison Safely
 Pocket Guide for Field Dressing a Deer (Penn State)
 So You Got a Deer
 Wisconsin’s Wild Game
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Key concepts
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Remove entrails carefully so as not to contaminate
the carcass
Keep the carcass clean and dry
Cool the carcass as quickly as possible
More Food Safety Tips
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Bear meat and meat from other scavengers
can carry the Trichinae parasite that causes
trichinosis
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Thoroughly cook bear meat (180°F) OR freeze
game meat at 0°F for at least 10 days to destroy
the parasite
Keep game meat cold and dry until ready
for the freezer, pressure canner, or
dehydrator
Debone deer meat prior to freezing – saves
freezer space and precursors for CWD are in bone
tissue
Canning Wild Game and Meat
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Use meat that has been properly handled
Thaw frozen meats (trimming and cutting meats
while they are still partly frozen makes the job a lot
easier!)
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Trim meat of fat, bruises and heavy gristle
Pack into prepared jars - hot or raw, as the
recipe allows
 Cubes (~1” square)
 Ground meat (may be seasoned)
 Broth
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Use a pressure canner
May add seasonings like onions and garlic;
may can in tomato juice or sauce
Canning Poultry
 Chill
dressed birds for 6-12 hours before
canning
 Remove
excess fat
 Cut into suitable size pieces (w/ or w/out bones)
 Hot or raw pack (make sure meat is room temperature
(not cold) before packing jars)
 Seasoning
may be added, but do not thicken
by adding flour, pasta, rice, etc
Canning Fish
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Fish are highly perishable – eviscerate
within 2 hours of catch and keep cold
Some fish species are suitable for canning:
catfish, northern pike, salmon (lightly smoked),
smelt and trout
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Some fish species are best for freezing:
perch, walleye and other lean fish are best frozen
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Pint jars are recommended for canning fish
Fish, except for tuna, are raw-packed with
no added liquid
Note extended processing time and explicit
instructions on water level when canning
fish
Don’t Forget
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Use an up-to-date, tested recipe. Now is
not the time to be creative!
Follow the recipe carefully, including all
steps.
Adjust for elevation.
*Note: darker areas on the state map have an elevation
above 1,000 feet. Increase pressure when canning low-acid
foods.
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Use a pressure canner.
Do not thicken products with flour, rice or
pasta. Do not add butter.
Making Safe Jerky: Preparation
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Jerky is a Wisconsin treat, and is easily
prepared at home.
Start with lean, high quality meat.
Handle meat carefully; freeze for easy slicing.
Trim fat and gristle.
Cut thin strips of uniform thickness, ~¼”
Choose a dehydrator that is ‘up to the job’:
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A dehydrator with a fan and strong heating
element can be used to create safe, high quality
jerky
Making Safe Jerky: Drying
Pre-heat dehydrator (or oven) to 145°F
 Place thinly sliced meat (usually seasoned)
on dehydrator trays or oven racks. Do not
allow to overlap.
 Dry meat at 145° to 155°F for 4-6 hours.
 Check for doneness. Jerky should be flexible, but
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not moist.
Depending on quantity of meat, drying will
take 4-12 hours.
 To ensure safety, ‘bake’ dried meat in a preheated 275°F oven for 10 minutes.
 Package dried meat for storage in the
cupboard (~2-4 months) or freezer (1 year).
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FAQ: Autumn ‘Harvest’
Where can I find a recipe for canning pumpkin
butter?
 Can I re-freeze meat that I thawed for dinner?
 What are the dark spots that I sometimes see
under the lid on canned meat?
 Can I add garlic and onion to my jars of meat
before canning?
 What is the best way to prepared canned
breads to give as holiday gifts?
 Do microwaves kill all the bacteria in food?
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FAQ: Autumn ‘Harvest’
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Where can I find a recipe for canning
pumpkin butter? Unlike apples and pears,
pumpkin is low in acid. Tested recipes for canning
low-acid butters have not been developed.
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Can I re-freeze meat that I thawed for
dinner? Generally, yes. As long as raw meat,
poultry, seafood and other perishable foods have
been thawed in the refrigerator, then they may be
safely re-frozen. If these foods were thawed in the
microwave or by submerging in cool water, then they
must be cooked immediately (and not re-frozen).
FAQ: Autumn ‘Harvest’
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What are the dark spots that I sometimes see
under the lid on canned meat? The sulfur-
containing amino acids that are naturally present in
meats can sometimes react with minerals in the water
and allow for the formation of dark spots on the
underside of a canning lid. This is harmless as long as the
product was properly canned and the jars sealed. Let
your senses be your guide: When in doubt, throw it out!
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Can I add garlic and onion to my jars of meat
before canning? Yes, you can add seasonings like
garlic and onion or herbs to meats prior to canning. Some
seasonings become bitter or too strong on canning, so a
light touch is recommended.
FAQs: Autumn ‘Harvest’
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What is the best way to prepare canned
breads to give as holiday gifts? Due to the risk
of poisoning associated with Clostridium botulinum
the canning of breads or cakes is not recommended
– whether in an oven or a pressure canner!
Remember, just because a canning jar seals (or you
find a recipe on the internet) does not mean that the
food inside is safe.
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Do microwaves kill all the bacteria in food?
Microwaves in a microwave oven don’t kill bacteria at
all. They generate heat by flipping molecules rapidly
back and forth; the friction created generates heat.
Microwaves are great time savers in the kitchen, but
they do heat unevenly. Always check temperature to
make sure microwave cooked (or reheated) food is
safe.
Resources
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Canning Meat, Wild Game, Poultry & Fish
Safely www.foodsafety.wisc.edu
Making Safe Jerky at Home
www.foodsafety.wisc.edu A-Z index J=Jerky
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How Do I …Can, Dry, Cure&Smoke
www.uga.edu/nchfp
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Autumn Favorites
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Home Canned Sweet Spreads Made w/ Green Chili
www.foodsafety.wisc.edu
Autumn Glory Compote (w/ pumpkin) Ball Complete
Book of Home Preserving
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Sweet Pumpkin Pickles Ball Complete Book of Home
Preserving
Thank you!!