Canning Ground or Chopped Meat

Canning Ground or Chopped Meat

Prep Time: 0

Yield: 0

Canning Ground or Chopped Meat

Ingredients

Instructions

  1. 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 sauteed without shaping. Remove excess fat. Fill jars with pieces. Add boiling meat broth, tomato juice, or water, leaving 1-inch headspace. Add 2 teaspoons of salt per quart to the jars, if desired.

    Adjust lids and process following the recommendations in Table 1 and Table 2 according to the canning method used.

    Table 1. Recommended process time for Ground or Chopped Meat in a dial-gauge pressure canner.
    Canner Pressure (PSI) at Altitudes of
    Style of Pack Jar Size Process Time 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft
    Hot Pints 75 min 11 lb 12 lb 13 lb 14 lb
    Quarts 90 11 12 13 14


    Table 2. Recommended process time for Ground or Chopped Meat in a weighted-gauge pressure canner.
    Canner Pressure (PSI) at Altitudes of
    Style of Pack Jar Size Process Time 0 - 1,000 ft Above 1,000 ft
    Hot Pints 75 min 10 lb 15 lb
    Quarts 90 10 15
http://www.culinarycafe.com/2009/08/17/Canning-Ground-or-Chopped-Meat/