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Canning Ground or Chopped Meat
GROUND OR CHOPPED MEAT
Bear, beef, lamb, pork, sausage, veal, venison
PROCEDURE: Choose fresh, chilled meat. With venison,
add one part high-quality pork fat to three or four parts
venison before grinding. Use freshly made sausage,
seasoned with salt and cayenne pepper (sage may cause a
bitter off-flavor). Shape chopped meat into patties or
balls or cut cased sausage into 3- to 4-inch links. Cook
until lightly browned. Ground meat may be sautéed without
shaping. Remove excess fat. Fill jars with pieces. Add
boiling meat broth, tomato juice, or water, leaving 1-
inch headspace. Add 1 teaspoon of salt per quart to the
jars, if desired. Adjust lids and process.
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Recommended process time for GROUND OR CHOPPED MEAT
in a dial-gauge pressure canner.
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| Style of Pack |
Jar Size |
Process Time |
to 2000 ft |
to 4000 ft |
to 6000 ft |
to 8000 ft |
| Hot |
Pints |
75 min |
11 lb |
12 lb |
13 lb |
14 lb |
| Hot |
Quarts |
90 min |
11 lb |
12 lb |
13 lb |
14 lb |
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Recommended process time for GROUND OR CHOPPED MEAT in a
weighted-gauge pressure canner.
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| Style of Pack |
Jar Size |
Process Time |
to 1000 ft |
Above 1000 ft |
| Hot |
Pints |
75 min |
10 lb |
15 lb |
| Hot |
Quarts |
90 min |
10 lb |
15 lb |
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