Quick Answer
Canning wild game without guidelines can lead to botulism and foodborne illness due to the risk of under-processing or over-processing, which can compromise the integrity of the canning process.
Understanding the Risks of Canning Wild Game
Canning wild game without proper guidelines can be a recipe for disaster. The primary concern is botulism, a potentially deadly foodborne illness caused by the bacterium Clostridium botulinum. This bacterium thrives in low-acid, high-moisture environments, which are common in wild game meats. If not properly processed, the bacteria can multiply and produce toxins that can cause botulism.
Pressure Canning Techniques and Equipment
To can wild game safely, it’s essential to use a pressure canner and follow established guidelines. The National Center for Home Food Preservation recommends using a dial-gauge canner or a weighted-gauge canner for wild game meats. The canner should be set to 10 pounds of pressure for 90 minutes for meats like venison, and 20 minutes for fish. It’s also crucial to use jar sizes and processing times specifically recommended for wild game.
Jar Sizes, Processing Times, and Shelf Life
When canning wild game, it’s essential to use the right jar size and processing time. For example, 1/2-pint jars are often recommended for small game meats, while 1-pint jars are better suited for larger game like deer. The processing time will also vary depending on the type of game and the canner used. Generally, canned wild game can be stored for up to 12 months in a cool, dark place. However, it’s essential to check the cans regularly for signs of spoilage, such as swelling or rust.
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