Canning

  • Should giblets of chicken be canned in the same jar with chicken?

    No. Their flavor may permeate other pieces of chicken in the jar.

  • Is it safe to can meat and poultry without salt?

    Yes. Salt is used for flavor only and is not necessary for safe processing.

  • Why is it necessary to remove as much fat from meats as possible before canning?

    Any fat that gets on the rim of the canning jar can prevent an airtight seal. Excess fat in jars makes it easier for the fat to climb the sides of the jar and contaminate the seal.

  • Can I get directions for canning my Brunswick stew at home?

    Recommendations for canning Brunswick stews at home have not been scientifically determined. These are low-acid mixtures which could support the growth of bacteria that cause botulism, so a process cannot be estimated or made up. It must be a tested process known to kill these bacteria in this product. In addition, the recipes for Brunswick stew vary and a process would have to be developed through scientific testing for each variation. No directions for this product are available at this time. It is best to freeze Brunswick stews.

SO EASY TO PRESERVE

The University of Georgia Cooperative Extension has now published a 6th edition of its popular book, So Easy To Preserve. The book was reviewed and updated in 2020. Chapters in the 388-page book include Preserving Food, Canning, Pickled Products, Sweet Spreads and Syrups, Freezing and Drying.

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