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.
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.
======================================================= === * 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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