INGREDIENTS

INSTRUCTIONS

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 1
teaspoon 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.  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 Strips, Cubes, or Chunks of  Meat in a weighted-gauge pressure
canner.  Style of Pack: Hot and Raw.  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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