Michigan State University Extension
Preserving Food Safely - 01600628


     Use  only good-quality meat or  poultry-- home-produces
or purchased from a farm or store.                          

     Chill home-produced meat immediately after slaughter to
prevent spoiling and to permit tenderizing.   Meat is easier
to handle when it is cold.  For thorough chilling, keep meat
at  a  temperature below 40 degrees Fahrenheit until time to
prepare  it for  canning;  can  it  within  a few days after

     If  refrigeration is not available and if  the  maximum
daily temperature is  above 40  degrees Fahrenheit,  process
the meat as soon as body heat is gone.                      

     If meat must be held for longer than a few days, freeze
it.  Store  frozen  meat  at  temperatures   of   0  degrees
Fahrenheit or  lower until  canning  time.   Then cut or saw
frozen meat into pieces  of desired size.                   

     If  frozen meat is thawed before canning,  thaw it in a
refrigerator at  a temperature  of 40 degrees Fahrenheit  or
lower until most of the ice crystals have disappeared.      

     Keep  all  meat clean  and  sanitary.   *Rinse  poultry
thoroughly  in  cold  water,  then drain.   To  control  the
bacteria that cause spoilage,  keep everything that  touches
meat as clean as possible.                                  

     Keep  all  meat as cool as possible during  preparation
for  canning.   Handle  it rapidly;  process it as  soon  as
containers are packed.                                      

     To insure the safety of canned meats and poultry,  jars
or  cans  must be processed in a pressure canner  to  get  a
sufficiently high temperature for a long enough time to kill
all bacteria that cause spoilage or food poisoning.         

Pack  meat loosely  in containers.  Work with one  glass jar
or  tin can  at  a time.   Keep  precooked  meat  hot  while
packing.  Use boiling liquid- broth, meat juice or water- if
directions call for added liquid.                           

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