Canning Meat, Wild Game, Poultry and Fish Safely (plus making safe jerky at home)

1. Canning Meat, Wild Game, Poultry and Fish Safely (plus making safe jerky at home) Lunch & Learn 12 noon to 1 pm October 1, 2012

2. Canning Meat and Fish Safely • Meat, wild game, poultry and fish, are all low in acid and must be canned in a pressure canner • Can only high quality meat, poultry or fish • Maintain quality, and help ensure safety, by following basic food safety steps: • Keep raw meat and seafood refrigerated • Separate raw meat and seafood from ready-to-eat foods in the refrigerator • Wash hands and surfaces well before, and after, handling raw meat and seafood • Sanitize work surfaces and knives – with a dilute bleach solution of 1 teaspoon bleach/quart of water

3. Fish • Fish for canning, or freezing, should be of high quality and safe to eat • Review the DNR’s Fish Consumption Guidelines for fish caught in inland or Great Lakes waters dnr.wi.gov/topic/fishing/consumption/ (videos available in English, Spanish and Hmong) • These fish species can be preserved by canning: catfish, northern pike, salmon, smelt, trout • These species are best preserved by freezing: bass, bluegills, crappies, perch, walleye and other pike

4. Venison Precautions • Chronic Wasting Disease (CWD) is a neurological disease of deer and elk • The CWD management zone extends across much of southern Wisconsin • Helpful web sites include information on CWD regulations, Hunt for the Hungry, etc • dnr.wi.gov/topic/wildlifehabitat/regulations.html • www.knowcwd.com/Donationlocator.aspx • knowcwd.com/ Although no direct link between CWD and human disease has been established, the consumption of meat from CWD-positive deer or elk is not recommended.

5. Precautions Related to Wild Game • It can be challenging to safely handle animals harvested in the wild www.foodsafety.wisc.edu A-Z Index: H=Hunting • Handling Venison Safely • Pocket Guide for Field Dressing a Deer (Penn State) • So You Got a Deer • Wisconsin’s Wild Game • Key concepts • Remove entrails carefully so as not to contaminate the carcass • Keep the carcass clean and dry • Cool the carcass as quickly as possible

6. More Food Safety Tips • Bear meat and meat from other scavengers can carry the Trichinae parasite that causes trichinosis • Thoroughly cook bear meat (180°F) OR freeze game meat at 0°F for at least 10 days to destroy the parasite • Keep game meat cold and dry until ready for the freezer, pressure canner, or dehydrator • Debone deer meat prior to freezing – saves freezer space and precursors for CWD are in bone tissue

7. Canning Wild Game and Meat • Use meat that has been properly handled • Thaw frozen meats (trimming and cutting meats while they are still partly frozen makes the job a lot easier!) • Trim meat of fat, bruises and heavy gristle • Pack into prepared jars - hot or raw, as the recipe allows • Cubes (~1” square) • Ground meat (may be seasoned) • Broth • Use a pressure canner • May add seasonings like onions and garlic; may can in tomato juice or sauce

8. Canning Poultry • Chill dressed birds for 6-12 hours before canning • Remove excess fat • Cut into suitable size pieces (w/ or w/out bones) • Hot or raw pack (make sure meat is room temperature (not cold) before packing jars) • Seasoning may be added, but do not thicken by adding flour, pasta, rice, etc

9. Canning Fish • Fish are highly perishable – eviscerate within 2 hours of catch and keep cold • Some fish species are suitable for canning: catfish, northern pike, salmon (lightly smoked), smelt and trout • Some fish species are best for freezing: perch, walleye and other lean fish are best frozen • Pint jars are recommended for canning fish • Fish, except for tuna, are raw-packed with no added liquid • Note extended processing time and explicit instructions on water level when canning fish

10. Don’t Forget • Use an up-to-date, tested recipe. Now is not the time to be creative! • Follow the recipe carefully, including all steps. • Adjust for elevation. • Use a pressure canner. • Do not thicken products with flour, rice or pasta. Do not add butter. *Note: darker areas on the state map have an elevation above 1,000 feet. Increase pressure when canning low-acid foods.

11. Making Safe Jerky: Preparation • Jerky is a Wisconsin treat, and is easily prepared at home. • Start with lean, high quality meat. • Handle meat carefully; freeze for easy slicing. • Trim fat and gristle. • Cut thin strips of uniform thickness, ~¼” • Choose a dehydrator that is ‘up to the job’: • A dehydrator with a fan and strong heating element can be used to create safe, high quality jerky

12. Making Safe Jerky: Drying • Pre-heat dehydrator (or oven) to 145°F • Place thinly sliced meat (usually seasoned) on dehydrator trays or oven racks. Do not allow to overlap. • Dry meat at 145° to 155°F for 4-6 hours. • Check for doneness. Jerky should be flexible, but not moist. • Depending on quantity of meat, drying will take 4-12 hours. • To ensure safety, ‘bake’ dried meat in a pre-heated 275°F oven for 10 minutes. • Package dried meat for storage in the cupboard (~2-4 months) or freezer (1 year).

13. FAQ: Autumn ‘Harvest’ • Where can I find a recipe for canning pumpkin butter? • Can I re-freeze meat that I thawed for dinner? • What are the dark spots that I sometimes see under the lid on canned meat? • Can I add garlic and onion to my jars of meat before canning? • What is the best way to prepared canned breads to give as holiday gifts? • Do microwaves kill all the bacteria in food?

14. FAQ: Autumn ‘Harvest’ • Where can I find a recipe for canning pumpkin butter? Unlike apples and pears, pumpkin is low in acid. Tested recipes for canning low-acid butters have not been developed. • Can I re-freeze meat that I thawed for dinner? Generally, yes. As long as raw meat, poultry, seafood and other perishable foods have been thawed in the refrigerator, then they may be safely re-frozen. If these foods were thawed in the microwave or by submerging in cool water, then they must be cooked immediately (and not re-frozen).

15. FAQ: Autumn ‘Harvest’ • What are the dark spots that I sometimes see under the lid on canned meat? The sulfur-containing amino acids that are naturally present in meats can sometimes react with minerals in the water and allow for the formation of dark spots on the underside of a canning lid. This is harmless as long as the product was properly canned and the jars sealed. Let your senses be your guide: When in doubt, throw it out! • Can I add garlic and onion to my jars of meat before canning? Yes, you can add seasonings like garlic and onion or herbs to meats prior to canning. Some seasonings become bitter or too strong on canning, so a light touch is recommended.

16. FAQs: Autumn ‘Harvest’ • What is the best way to prepare canned breads to give as holiday gifts? Due to the risk of poisoning associated with Clostridium botulinum the canning of breads or cakes is not recommended – whether in an oven or a pressure canner! Remember, just because a canning jar seals (or you find a recipe on the internet) does not mean that the food inside is safe. • Do microwaves kill all the bacteria in food? Microwaves in a microwave oven don’t kill bacteria at all. They generate heat by flipping molecules rapidly back and forth; the friction created generates heat. Microwaves are great time savers in the kitchen, but they do heat unevenly. Always check temperature to make sure microwave cooked (or reheated) food is safe.

17. Resources • Canning Meat, Wild Game, Poultry & Fish Safely www.foodsafety.wisc.edu • Making Safe Jerky at Home www.foodsafety.wisc.eduA-Z index J=Jerky • How Do I …Can, Dry, Cure&Smokewww.uga.edu/nchfp • Autumn Favorites • Home Canned Sweet Spreads Made w/ Green Chili www.foodsafety.wisc.edu • Autumn Glory Compote (w/ pumpkin) Ball Complete Book of Home Preserving • Sweet Pumpkin Pickles Ball Complete Book of Home Preserving Thank you!!