INGREDIENTS

INSTRUCTIONS

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.  Style of Pack: Hot.  Jar Size: Pints,
Quarts. Process Time: 75  minutes for Pints, 90 minutes for Quarts.
Canner Pressure (PSI) at  Altitudes of 0 - 2,000 ft: 11 lb. 2,001 -
4,000 ft: 12 lb. 4,001 -  6,000 ft: 13 lb. 6,001 - 8,000 ft: 14 lb.
Table 2. Recommended process time for Ground or Chopped Meat in a
weighted-gauge pressure canner.  Style of Pack: Hot.  Jar Size: Pints,
Quarts. Process Time: 75  minutes for Pints, 90 minutes for Quarts.
Canner Pressure (PSI) at  Altitudes of 0 - 1,000 ft: 10 lb. Above 1,000
ft: 15 lb.  ======================================================= ===
* USDA  Agriculture Information Bulletin No. 539 (rev. 1994) *
Meal-Master  format courtesy of Karen Mintzias  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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