Meat Canning Principles

1003 North U.S. Highway 52,Moncks Corner SC 29461

09 September, 2022

Description

What if you could store meats for your favorite soups, stews and casseroles on your shelf for quick meal preparation? You can if they are pressure canned correctly. Meats, poultry, and seafood are low acid foods (pH above 4.6) that provide a good environment for the growth of Clostridium botulinum, the cause of deadly foodborne botulism. There is no way to can these items safely at home without using a pressure canner.