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Canning Meat, Wild Game, Poultry and Fish Safely (plus making safe jerky at home)

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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 Meat ... – PowerPoint PPT presentation

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Title: Canning Meat, Wild Game, Poultry and Fish Safely (plus making safe jerky at home)


1
Canning Meat, Wild Game, Poultry and Fish Safely
(plus making safe jerky at home)
  • Lunch Learn
  • 12 noon to 1 pm
  • October 1, 2012

2
Canning Meat and Fish Safely
  • 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
  • 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

3
Fish
  • Fish for canning, or freezing, should be of high
    quality and safe to eat
  • Review the DNRs 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)
  • 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

4
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
  • 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.
5
Precautions Related to Wild Game
  • It can be challenging to safely handle animals
    harvested in the wild
  • www.foodsafety.wisc.edu A-Z Index HHunting
  • Handling Venison Safely
  • Pocket Guide for Field Dressing a Deer (Penn
    State)
  • So You Got a Deer
  • Wisconsins Wild Game
  • Key concepts
  • Remove entrails carefully so as not to
    contaminate the carcass
  • Keep the carcass clean and dry
  • Cool the carcass as quickly as possible

6
More Food Safety Tips
  • Bear meat and meat from other scavengers can
    carry the Trichinae parasite that causes
    trichinosis
  • Thoroughly cook bear meat (180F) OR freeze game
    meat at 0F 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

7
Canning Wild Game and Meat
  • 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!)
  • 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
  • Use a pressure canner
  • May add seasonings like onions and garlic may
    can in tomato juice or sauce

8
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

9
Canning Fish
  • 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
  • Some fish species are best for freezing perch,
    walleye and other lean fish are best frozen
  • 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

10
Dont Forget
  • 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.
  • Use a pressure canner.
  • Do not thicken products with flour, rice or
    pasta. Do not add butter.

Note darker areas on the state map have an
elevation above 1,000 feet. Increase pressure
when canning low-acid foods.
11
Making Safe Jerky Preparation
  • 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
  • A dehydrator with a fan and strong heating
    element can be used to create safe, high quality
    jerky

12
Making Safe Jerky Drying
  • Pre-heat dehydrator (or oven) to 145F
  • Place thinly sliced meat (usually seasoned) on
    dehydrator trays or oven racks. Do not allow to
    overlap.
  • Dry meat at 145 to 155F for 4-6 hours.
  • Check for doneness. Jerky should be flexible, but
    not moist.
  • Depending on quantity of meat, drying will take
    4-12 hours.
  • To ensure safety, bake dried meat in a
    pre-heated 275F oven for 10 minutes.
  • Package dried meat for storage in the cupboard
    (2-4 months) or freezer (1 year).

13
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?

14
FAQ Autumn Harvest
  • 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.
  • 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).

15
FAQ Autumn Harvest
  • 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!
  • 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.

16
FAQs Autumn Harvest
  • 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.
  • Do microwaves kill all the bacteria in food?
    Microwaves in a microwave oven dont 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.

17
Resources
  • Canning Meat, Wild Game, Poultry Fish Safely
    www.foodsafety.wisc.edu
  • Making Safe Jerky at Home www.foodsafety.wisc.edu
    A-Z index JJerky
  • How Do I Can, Dry, CureSmoke www.uga.edu/nchfp
  • Autumn Favorites
  • Home Canned Sweet Spreads Made w/ Green Chili
    www.foodsafety.wisc.edu
  • Autumn Glory Compote (w/ pumpkin) Ball Complete
    Book of Home Preserving
  • Sweet Pumpkin Pickles Ball Complete Book of Home
    Preserving
  • Thank you!!
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