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 |
|
