Quick Answer
To can wild game in your state, you'll need to follow the guidelines set by the United States Department of Agriculture (USDA) for home canning, as well as your state's specific regulations. These requirements typically involve proper meat preparation, canning equipment, and processing techniques. Check with your state's extension office or department of agriculture for specific requirements.
Understanding USDA Guidelines
The USDA recommends using a pressure canner to process wild game meat, as it is the most effective method for killing off any bacteria that may be present. A dial gauge pressure canner is preferred, as it allows for precise temperature control. A weighted gauge canner can also be used, but it may require more frequent recalibration. The USDA recommends a minimum canning pressure of 10 pounds per square inch (PSI) at sea level and adjusting for altitude.
Preparing Wild Game for Canning
Before canning wild game, it’s essential to properly prepare the meat. This includes skinning, eviscerating, and cleaning the animal, then cutting the meat into small pieces to facilitate even cooking and canning. The meat should be trimmed of excess fat and connective tissue, and any bones or cartilage should be removed. The meat should then be cooked in a large pot or canner until it reaches a minimum internal temperature of 160°F (71°C) to kill off any bacteria.
Canning Pressure Meat
To can wild game meat, pack the cooked meat into clean, hot jars, leaving a 1/2-inch headspace. Remove any air bubbles and add a new lid and band to each jar. Process the jars in a pressure canner at 10 PSI for 30 minutes for pint jars and 40 minutes for quart jars, adjusting for altitude as necessary. After processing, let the jars cool undisturbed for 12 to 24 hours before checking the seals. If the seals are not secure, refrigerate the jars and re-process them within a day or two.
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