Know how. Know now.
From border to border in Nebraska, UNL Extension is making an incredible impact on the success of our state — its youth, its families, its farms and ranches, its communities, its economy. Please check these websites for more "know how, know now" information.
Canning Meats, Poultry and Seafood
|Photo source: National Cancer Institute |
Bill Branson (photographer)
New to canning or need a refresher course? Check our general canning information page.
University of Nebraska–Lincoln Extension Canning Meat, Poultry, and Seafood Publication:
Let's Preserve: Meat, Poultry, Fish and Seafood: EC450 UNL Extension publication.
From National Center for Home Food Preservation:
- Poultry, red meats and seafoods (recipes and directions) Meats MUST be canned in a pressure cooker
- Resources for home preserving venison
- Causes and possible solutions for problems with canned foods
- Most frequently asked canning questions - includes a section on vegetables, fruits and meats
More meat products information for curing, smoking, preparing and cooking
Quick Links to Canning, Freezing & Drying Sections
- Fruits (includes canned pie fillings)
- Tomatoes and Tomato Products (includes Salsa)
- Vegetables (includes soups)
- Meat, Poultry and Seafood
- Jams and Jellies
- Pickles and Fermented Products
- General Canning information / What You Need to Know before You Begin Canning
- Frequently Asked Canning Questions (includes troubleshooting problems with canned foods)
- Altitude / Elevation information
- Unsafe Canning Practices
- Contacting Companies about Specific Products and Equipment
- Sources of Canning Supplies (such as ClearJel®, canning equipment, etc.)