Canning and Pickling Meats & Fish
There are a few recipes on my site for pickling sausages and tripe and and fish and the like.
You'll notice that they are for refrigerator-type pickling. I don't pass on recipes for home
pressure canning meats and fish. You can get information about this kind of canning from the USDA - see
The National Center for Home Food Preservation, and you can
find books with recipes for home canning meat and fish products. Do it at your own risk.
Book Suggestion: "A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game" by Wilbur F. Eastman
See Also:
I have not, by any means, tried all of the recipes that I place on this site or link to. I am not a cook;I am am a recipe finder.
Many of these come from message boards, and I have no way to know if an ingredient or a step was left out by the person
posting them. Not having tried the recipes myself, I cannot personally guarantee any of these recipes. I am not responsible
if you spend money and time on one of these recipes and then it doesn't turn out to suit you. Read the recipes through and
see if they make sense before you use them and test a recipe before you use it for processing a large quatity of product.
If you find a recipe on the site with an error or omission, please let me know.
