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MissouriFamilies.org - Food Safety

 

Quick Answers

 

 

Should meat be soaked in water before packing in jars to can?

 
Soaking strong-flavored wild meat for one hour in brine is recommended. Please refer to GH 1490, "Canning Meat, Fish and Poultry," for specific instructions. 
 

 

 

Barbara Willenberg, Nutritional Sciences, University of Missouri-Columbia
 

 

 

 

 

 

 

Last update: Tuesday, May 05, 2009

 


 
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