To bottle wild meat safely, you preserve it using a pressure canner, which involves packing hot meat into jars and adding liquid before processing.
Understanding "Bottling" Wild Meat
When preserving wild meat, "bottling" typically refers to the process of pressure canning it in glass jars. This is a crucial method for low-acid foods like meat to prevent the growth of harmful bacteria. The following steps outline the core process based on safe canning practices.
Key Steps for Canning Wild Meat
Preserving wild meat involves careful preparation and processing to ensure safety and quality.
1. Prepare the Meat
- Start with hot meat. This means it should be cooked or heated thoroughly before packing.
2. Prepare the Jars
- Use hot jars. Jars should be clean and heated (e.g., in hot water or a warm oven) to prevent breakage when filled with hot meat and liquid.
3. Packing the Jars
- Pack hot meat loosely into hot jars. Do not pack the meat too tightly, as this can impede heat penetration during processing.
- Leave 1-inch headspace from the top of the jar. Headspace is essential for proper sealing and processing.
4. Adding Liquid
- Fill jars with boiling broth, meat drippings, water, or tomato juice to 1 inch from the top of the jar.
- Tip for Wild Game: Using tomato juice is especially suitable for wild game, potentially adding flavor or helping with acidity balance depending on the recipe and source. Ensure the liquid is boiling hot when added.
5. Preparing Jars for Processing
- Remove bubbles: Use a non-metallic spatula or bubble remover to remove any air pockets trapped in the jar after adding liquid. This helps ensure proper headspace and processing.
- Wipe jar rims: Clean any food particles or grease from the rim of the jar with a clean, damp cloth. This is vital for creating a proper seal.
- Adjust lids: Place the canning lid and screw band according to the manufacturer's instructions. Tighten finger-tight – not too loose and not overly tight.
6. Pressure Canning
- Process in pressure canner: Meat is a low-acid food and must be processed in a pressure canner, not a boiling water bath, to reach temperatures high enough to destroy harmful microorganisms like Clostridium botulinum. Follow tested recipes and guidelines for specific processing times and pressures based on altitude and jar size.
Summary Table: Steps for Canning Wild Meat
| Step | Action | Detail / Purpose |
|---|---|---|
| Prepare Meat | Use hot meat. | Ensures it's cooked before packing. |
| Prepare Jars | Use hot jars. | Prevents thermal shock/breakage. |
| Pack Jars | Pack hot meat loosely. | Allows heat to penetrate effectively. |
| Leave Headspace | Leave 1-inch headspace. | Crucial for proper sealing and processing pressure. |
| Add Hot Liquid | Fill to 1 inch from top with boiling liquid (broth, drippings, water, or tomato juice, especially for wild game). | Facilitates heat transfer and fills jar volume. |
| Remove Bubbles | Remove air pockets. | Ensures correct headspace and processing. |
| Wipe Rims | Clean jar rims. | Essential for creating a proper seal. |
| Adjust Lids | Place lids and screw bands finger-tight. | Allows air to vent during processing while creating a seal. |
| Pressure Process | Process in a pressure canner. | Reaches temperatures needed to safely preserve low-acid meat. |
Always consult reliable resources like the National Center for Home Food Preservation or local extension offices for detailed processing times and pressures specific to your altitude and the type of meat and jar size you are using.
