How to can meat, fish and poultry

Harvested from the University of Missouri Extension website."Pressure canning is the only safe method for canning meat, fish and poultry. It is the only way you can destroy Clostridum botulinum, the bacterium that causes food poisoning. Be sure to process canned meats for the correct time at the correct temperature in a pressure canner. Canning low-acid foods, such as meats, in boiling-water canners is absolutely unsafe because the botulinum bacteria can survive this process. If Clostridum botulinum survive and grow inside a sealed jar of food, they can produce a poisonous toxin. Even a taste of food containing this toxin can be fatal."--First page.Revised by Susan Mills-Gray (State Nutrition Specialist, Human Environmental Sciences)New 9/79; Revised 5/15; Reviewed 5/19Includes bibliographical reference