Please see the drop-down menu under Food Topics in the top navigation bar for links to pages on other food topics.
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.)