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 |