Canning 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 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 |
|
|
