Meat and Seafood
This collection of documents from University Extension offices nationwide provides information on and examples of preserving meat and seafood.
Research on food preservation is ongoing – recommendations may have changed since the release of some documents. Please refer to the National Center for Home Food Preservation for the most current recommendations.
Topics on this page:
Overview
- Complete Guide to Home Canning: Guide 5, Preparing and Canning Poultry, Red Meats, and Seafoods, United States Department of Agriculture, 2015
- Canning Meat, Poultry, and Game, Pacific Northwest Extension, PNW361, 2018
- Canning Meat, Wild Game, Poultry & Fish Safely, University of Wisconsin Extension Cooperative Extension, B3345, 2014
- Holiday Meats - Not Just Turkey!, Clemson University Cooperative Extension, Fact Sheet HGIC 3565, 2019
- The Art and Practice of Sausage Making, North Dakota State University Extension Service, FN 176, 2022
- Making Sausage at Home, University of Alaska Fairbanks, FNH-00263, 2018
- Basics of Sausage Making, University of Georgia Extension, 1437, 2014
Meat
- Meat & Poultry, Penn State University Extension, Code EE0058, 2018
- Curing and Smoking Poultry Meat, Oregon State University Extension Service, SP 50-693, 2013
- Jerky Making, North Dakota State University Extension Service, FN 580, 2017
- Making Jerky at Home Safely, Pacific Northwest Extension, PNW 632, 2012
- Let's Talk Turkey, University of Wyoming Extension, MP-135, 2018
- Versatile Canned Chicken, Penn State University Extension, Articles, 2018
Wild Game
- Protecting Food Safety When Shooting, Field Dressing, Bringing a Deer Home, and Cutting the Carcass, University of California Agriculture and Natural Resources, Publication 8204, 2006
- Alaska's Game is Good Food: Rabbit, University of Alaska Fairbanks, FNH-00324, 2018
- Big Game from Hunt to Home, Pacific Northwest Extension, PNW 517, 2010
- Canning Caribou, Deer & Moose, University of Alaska Fairbanks, FNH-00226, 2018
- Deer and Elk: Pocket Guide From Field to Table, North Dakota State University Extension Service, FN 536, 2019
- Game Birds: Pocket Guide From Field to Table, North Dakota State University Extension Service, FN 537, 2017
- Preservation of Game Meats and Fish, North Dakota State University, FN 155, May 2017
- Proper Processing of Wild Game and Fish, Penn State University Extension, Code UK072, 2011
- Tips and Recipes for Preparing Elk/Venison, North Dakota State University, FN 1733, 2019
- Venison, Utah State University, 2017
- What to do with extra game meat? Go retro and make in Jerky, University of Wyoming Extension, 2016
- Wild Side of the Menu No. 1 Care and Cookery, North Dakota State University, FN124, 2019
Seafood
- Preserving Your Catch & Purpose, North Carolina Extension, 2025
- A Pocket Guide to Care and Handling of Fish from Stream to Table, North Dakota State University, FN 535, 2017
- Canning Seafood, Pacific Northwest Extension, PNW194, 2016
- Canning Tuna, Oregon State University Extension Service, SP 50-1002, 2019
- Canning the Fish Catch, University of Alaska Fairbanks, FNH-00128, 2019
- Add Variety to Home-Canned Fish, University of Alaska Fairbanks, FNH-00224, 2019
- Canning Smoked Fish at Home, Pacific Northwest Extension, PNW450, 2014
- Filleting Tuna for Canning, Oregon State University Extension Service, SP 50-739, 2013
- Smoking Fish at Home, University of Alaska Fairbanks, Cooperative Extension Service, FNH-00325, 2017
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