Canning Strips, Cubes or Chunks of Meat

Canning Strips, Cubes or Chunks of Meat

Prep Time: 0

Yield: 0

Canning Strips, Cubes or Chunks of Meat

Ingredients

Instructions

  1. 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
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