Bear, Beef, Lamb, Pork, Sausage, Veal, Venison
Procedure: Choose quality chilled meat. Remove excess fat. Soak strong-flavored wild meats for 1 hour in brine water containing 1 tablespoon of salt per quart. Rinse. Remove large bones.
Hot pack--Precook meat until rare by roasting, stewing, or browning in a small amount of fat. Add 1 teaspoons of salt per quart to the jar, if desired. Fill jars with pieces and add boiling broth, meat drippings, water, or tomato juice, especially with wild game), leaving 1-inch headspace.
Raw pack--Add 2 teaspoons of salt per quart to the jar, if desired. Fill jars with raw meat pieces, leaving 1-inch headspace. Do not add liquid.
Adjust lids and process following the recommendations in Table 1 or Table 2 according to the canning method used.
| Table 1. Recommended process time for Strips, Cubes, or Chunks of 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 and Raw | Pints | 75 min | 11 lb | 12 lb | 13 lb | 14 lb |
| Quarts | 90 | 11 | 12 | 13 | 14 |
| Table 2. Recommended process time for Strips, Cubes, or Chunks of 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 and Raw | Pints | 75 min | 10 lb | 15 lb |
| Quarts | 90 | 10 | 15 |
