Wednesday, January 21, 2015

Canning Goose

If you have never tried goose, it is a very tasty bird! To me, it tastes like the dark meat of chicken. It is very tender, and the skin is thicker. The wings are longer and have practically no meat at all on them.  I prefer goose legs to turkey as there is more meat, and they are not nearly so stringy. I like canning goose after it is baked rather than canning raw. Once baked, you dice it to the size you prefer and it stays that shape after canning. Being that it is a more oily meat, it makes great barbecue for sandwiches!

Canned Goose Meat


2 geese, thawed
Favorite Seasoning (I used garlic salt, ground sassafras leaves and ground ivy)
Broth or water
4 quart jars

(optional for dog food from leftover skin and organ meat)
4 pint jars
8 tablespoons of dried beans (any variety)
4 tablespoons of vegetables (not onions)


Clean and season each goose.  Place in large pan.  Also add organ meat and neck to bottom of pan. Cover with aluminum foil. Remove aluminum foil one hour before cooking is complete. Bake your geese at 325 for four to five hours until done. Be sure and check fluid released from the bird as it cooks.  It may run over and you will need to remove some mid-way.  Allow to cool enough to touch.

Meanwhile, if you choose bone broth, when you start the geese, begin your broth.  By the time the geese are cool enough to handle, the broth will be ready.  I collect bones and odds and ends of vegetables in my freezer just for this. Let it simmer on your stove while the birds cook.

Have two bowls and four quart jars available when removing the meat from the bones. One bowl is for the bones, the other is for the skin and organ meat.  You can use the diced skin and organ meat to can dog food if you prefer.  Otherwise, save it with the bones to make future broth. 

Remove the meat, dice and place in quart size jars. When you have filled your four quarts, add the broth to one inch headspace. Wipe rims with a paper towel that has water and vinegar on it. You will want to remove the oil from the rims for the best seal. Add tops. Place in pressure canner.

If you want to use the leftover diced skin and organ meat to can dog food, now is a good time.  Place the leftovers equally into four pint jars.  Add two teaspoons of dry beans (any variety) to each.  Add another tablespoon of any additional vegetables that you have.  I like to add small pumpkin or potato cubes. Add water or broth to one inch headspace. Wipe rims and add tops.  Place in canner with your quarts. My dogs love home canned dog food!

Pressure can quarts for 90 minutes at 10 lbs pressure. If using all pints, pressure can for 75 minutes. If mixed sizes, pressure can for the largest size. It will not harm the pints to go longer. Remove from canner and allow to cool overnight.  Wash cans and rings in soapy water before putting away.

Freeze the bones for the next round of bone broth!


  1. Great post. Do you raise or hunt your geese? You're the first person I've heard of that cans dog food. We have frozen organ/fat from butchering goats for dog food, but we haven't canned any yet. It's on the agenda, we just haven't gotten there. Thanks for the article. I really enjoyed it.


  2. No, I wish I did. It's on our list! I usually can dogfood from the leftovers when I can meat. It helps save money and my pets are healthier. When I run out I have to switch back to store bought and my dogs now turn their nose up at it! I have a freezer full of chunked pumpkin from carving pumpkins that I bought super cheap after Halloween. I put that in my dog food which adds vitamins as well.

  3. I currently have 20 geese that I need to butcher... I am so happy to see that 2 geese will render 4 quarts! THIS one piece of information has been really hard to find and has kept me from butchering in the past a large amount of birds because I didn't have freezer space nor anybody interested in taking some off my hands... there is no way I could fit 20 birds in my freezer