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Canning Duck or Goose
Canning duck or goose is a versatile way to preserve these meats right on your pantry shelf, ready for heat and eat meals in no time!
👥 1 Servings⏱️ Prep & Cook: 2h⏳ Prep: 30 min🔥 Cook: 1h 30m👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
📝 Preparation Steps
1
Begin by choosing freshly killed, dressed animals. Alternatively, store-bought birds will also work if thawed.
2
Chill the dressed bird for six to twelve hours before canning; this will allow the muscles to relax and lends itself to a more flavorful, tender finished product.
3
Remove any excess fat, then cut the meat into pieces.
4
To hot pack, boil, bake, or steam the meat until it's cooked about two-thirds of the way through.
5
Add a teaspoon of salt per quart (or half a teaspoon per pint) to each jar if desired. Fill the jars with pieces of meat and hot broth, leaving 1" headspace.
Salt (optional)
6
To follow the raw pack method, add a teaspoon of salt per quart (or half a teaspoon per pint) if desired. Fill the jars with raw meat pieces, leaving 1" headspace. Cover with boiling water or broth
Salt (optional)Hot water or broth (optional)
7
Place the lids on the jars. Tighten the rings until they are fingertip tight. Load the jars into the canner.
8
Lock the pressure canner lid.
9
Vent steam for ⏱️ 10 minutes, then put the weight on the canner and bring up to pressure.
10
Dial Gauge Canner - With bones, process pints for ⏱️ 65 minutes (hot and raw pack alike) and quarts for ⏱️ 75 minutes at 11 lbs of pressure in a dial gauge canner. Without bones, process for ⏱️ 75 minutes for pints and ⏱️ 90 minutes for quarts at 11 lbs pressure in a dial gauge canner.
11
Weighted Gauge Canner - If you're using a weighted gauge canner, process pints with bones for ⏱️ 65 minutes at 10 lbs pressure and quarts for ⏱️ 75 minutes at 10 lbs pressure. Without bones, process pints for ⏱️ 75 minutes at 10 lbs pressure and quarts for ⏱️ 90 minutes at 10 lbs pressure. These times and pressures are for both hot and raw pack methods alike.
12
Adjust canning pressure for altitude, see table below.
13
After the canning time has finished, turn off the heat but do not move the canner. Let the canner depressurize on its own, then wait five minutes.
14
Remove the lid, then wait another ⏱️ 10 minutes. Remove the jars from the canner.
15
Allow them to cool at room temperature for ⏱️ 24 hours. Check the seals, label the jars, and store for one year.
Nutrition Facts
calories
283 kcal
fat Content
28 g
serving Size
1 serving
sodium Content
44 mg
protein Content
8 g
cholesterol Content
53 mg
saturated Fat Content
9 g
unsaturated Fat Content
17 g
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