One hundred and seventy years of canning research and experience have been compiled, distilled and preserved in the USDA’s new ‘Complete Guide to Home Canning.’ The guide will help home canners reduce the risk of seal failure and spoilage, improving the quality of home-canned food.

USDA Complete Guide to Home Canning Guide Part 5: Poultry, Red Meats, and Seafood

The first part of this publication explains the scientific principles on which canning techniques are based, discusses canning equipment, and describes the proper use of jars and lids. It describes basic canning ingredients and procedures and how to use them to achieve safe, high-quality canned products.

USDA Complete Guide to Home Canning, 2015 revision. Canning can be a safe and economical way to preserve quality food at home. Disregarding the value of your labor, canning homegrown food may save you half the cost of buying commercially canned food.

Part 1: Principles of Home Canning. Part 2: Fruit and Fruit Products. Part 3: Tomatoes and Tomato Products. Part 4: Vegetables and Vegetable Products. Part 5: Poultry, Red Meats, and Seafoods. Part 6: Fermented Foods and Pickled Vegetables. Part 7: Jams and Jellies.