Guidelines for canning meat

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Guidelines for canning meat
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Cooperative Extension offers guidelines on safely canning meat.

FAIRBANKS, Alaska - Hunting season is upon us and subsistence on moose and caribou meat is an important lifestyle for many Alaskans. The Cooperative Extension Service offers guidelines on how to safely can wild game meat for long-term storage.

Glass jars are most commonly used for canning and these can be reused as long as they are in good condition. Each jar, especially the rims, should be thoroughly checked for cleanliness and cracks. If the rims are compromised in any way the lids will not seal properly. Pint jars of meat should be processed for 75 minutes and quart jars for 90 minutes to reach the necessary internal temperature of 240 degrees Fahrenheit. Always be sure to follow the guidelines for your specific canner, which can be found on Cooperative Extension’s website.

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