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Food Preservation

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NDSU Extension shares tested, research-based food preservation methods so the home preserver can be confident in the safety and quality of the product they preserve. Explore our resources for step-by-step procedures, best practices and even information to troubleshoot problems if your product does not turn out.

Preserving Game Meats

Hunting season is here. Preserving game meats properly will ensure that you end up with a safe and quality product. From jerky to sausage and everything in between we've got you covered when it comes to preserving your meat properly.

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Safe Preparation and Preservation Procedures
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Jerky Making: Producing a Traditional Food With Modern Processes (FN580, Reviewed Aug. 2017)

Jerky is a nutrient-dense, convenient and shelf-stable meat product that has grown in popularity world wide.

The Art and Practice of Sausage Making (FN176, Reviewed Nov. 2017)

Sausage is a convenient food available in a great number of varieties and flavors.

Home Canning Meat: Poultry, Red Meats, Game and Seafood (FN188, Reviewed July 2019)

Poultry, red meats, game and seafoods are low-acid foods and must be processed in a pressure canner to assure their safety. This publications provides general tips for high-quality products, general procedures and recipes.

A Pocket Guide to Care and Handling of Game Birds from Field to Table (FN537, Reviewed Nov. 2017)

Game birds offer a challenge to hunters and the reward of a delicious meal at the table if they are handled properly at each step.

From field to table . . .a pocket guide for the care and handling of DEER and ELK (FN536, Reviewed May 2019)

A 3½-ounce portion (before cooking) of game meat provides about half of the daily adult protein requirement and 130 to 150 calories. Game meats are usually slightly lower in total fat but higher in polyunsaturated fats than grain-fed beef.

Wild Side of the Menu No. 1 Care and Cookery (FN124, Reviewed May 2019)

The most succulent wild game can be destroyed by improper handling in the field or improper cooking at home. The handling of the meat from harvesting to preparing can make a major difference in flavor and safety of the end product.

Wild Side of the Menu No. 2: Field to Freezer (FN125, Reviewed Nov. 2017)

Each year, hunting of animals and birds is increasingly popular, but often the game is wasted because of improper handling in the field.

Wild Side of the Menu No. 3 Preservation of Game Meats and Fish (FN155, Revised Nov. 2017)

Wild game provides wholesome, nourishing food, but it should be handled and preserved carefully to retain quality. Like domestic meat, wild meat is perishable, so care is needed to maintain its safety.

Food Freezing Basics: Freezing Poultry and Fish (FN615, Reviewed Nov. 2017)

This publication guides you through proper techniques for freezing, thawing and preparing poultry and fish.