Learn To Preserve Various Meats In Collegeville
COLLEGEVILLE PA – If there are hunters in your home who hope to cook and eat what they harvest, Penn State Extension in Montgomery County has an upcoming class intended especially for them or anyone else involved in the preparations.
The class, titled “Home Food Preservation: Wild Game,” teaches pressure canning of venison and other meats. It’s scheduled for Dec. 19 (Wednesday; 2018) from 6-7:30 p.m. at the extension center, 1015 Bridge Rd. The cost is $15 per person, and registrations are being taken online now at this website, or by calling the office during regular business hours toll-free at 1-877-345-0691.
- This event has been added to The Post Publications calendar.
Safe, research-based methods for canning meat will be the focus of the class being taught by a Penn State Extension food safety educator and a master home food preserver. Participants will learn the basics of using a pressure canner, based on current USDA canning guidelines, to can low-acid foods such as meat; how a pressure canner works; and canning safety.
“Home Food Preservation: Wild Game” will explain scientific reasoning behind today’s recommended canning methods for preserving wild game, while dispelling food preservation myths and unsafe practices of the past.
Although the term “venison” now refers primarily to wild- or farm-raised deer meat, its historical usage was far broader, according to Utah State University. The word originally referred to edible flesh of any wild animal killed in a hunt, including wild boars, rabbits, and bears.
Venison and other meat and poultry can be preserved for longer-term storage through canning. Whether it is game from a recent hunt, or products bought on sale from the store, pressure canning provides the opportunity to safely consume these products well beyond the time they were harvested.
Interest in home food preservation has increased in recent years, Penn State Extension representatives say, prompting classes like that being offered in Collegeville. Canning, freezing, and drying are preservation methods that allow families to enjoy the fruits of a hunt all year long. The methods have existed for centuries, but the science behind these practices has grown significantly.
For more information about this class, call Mandel Smith at 610-489-4315.
Photo from Wikimedia Commons, used under a Creative Commons license