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Canning Duck
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5 from 3 votes

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!
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 30 minutes
Author: Ashley Adamant

Ingredients

  • Freshly killed and dressed duck or goose
  • Salt optional
  • Hot water or broth optional

Instructions

  • Begin by choosing freshly killed, dressed animals. Alternatively, store-bought birds will also work if thawed. 
  • 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.
  • Remove any excess fat, then cut the meat into pieces. 
  • To hot pack, boil, bake, or steam the meat until it's cooked about two-thirds of the way through. 
  • 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.
  • 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
  • Place the lids on the jars. Tighten the rings until they are fingertip tight. Load the jars into the canner. 
  • Lock the pressure canner lid. 
  • Vent steam for 10 minutes, then put the weight on the canner and bring up to pressure. 
  • 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.
  • 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. 
  • Adjust canning pressure for altitude, see table below.
  • 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. 
  • Remove the lid, then wait another 10 minutes. Remove the jars from the canner. 
  • Allow them to cool at room temperature for 24 hours. Check the seals, label the jars, and store for one year. 

Notes

Altitude Adjustments

With pressure canning, the processing times stay the same at higher altitudes, but the pressures change.  Here are the altitude adjustments for pressure canning:

For dial gauge pressure canners:

  • 0 to 2,000 feet in elevation – 11 lbs pressure
  • 2,001 to 4,000 feet in elevation – 12 lbs pressure
  • 4,001 to 6,000 feet in elevation – 13 lbs pressure
  • 6,001 to 8,000 feet in elevation – 14 lbs pressure

For weighted gauge pressure canners:

  • 0 to 1,000 feet in elevation – 10 lbs pressure
  • Above 1,000 feet – 15 lbs pressure