3 Simple Steps for Perfect Canning Duck Goose Every Time
Learn how to can duck or goose meat for long-term storage. This method preserves the meat for future use in soups, stews, and other dishes.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Total Time: 2 hours
- Yield: 4-6 pints 1x
- Category: Preserving
- Method: Pressure Canning
- Cuisine: General
- Diet: Low Lactose
Ingredients
Scale
- 2–3 lbs duck or goose meat, cut into pieces
- 1 tsp salt per pint jar (optional)
- Water or broth for filling jars
Instructions
- Prepare your pressure canner and jars by washing and sterilizing them.
- Cut the duck or goose meat into pieces, removing excess fat.
- Pack the meat into jars, leaving 1-inch headspace.
- Add salt if desired.
- Fill jars with water or broth, maintaining 1-inch headspace.
- Remove air bubbles and wipe jar rims.
- Seal jars with lids and bands.
- Process in a pressure canner at 10 lbs pressure for 75 minutes (pints) or 90 minutes (quarts).
- Let jars cool naturally before storing.
Notes
- Use only fresh, high-quality meat.
- Follow proper canning safety procedures.
- Adjust processing time for altitude if needed.
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 0g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 80mg
Find it online: https://cannedkitchen.com/canning-duck-goose-recipe-easy-steps/