| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats, Canning |
1 |
Text |
INGREDIENTS
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2,001 – 4,000 ft: 12 lb. |
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4,001 – 6,000 ft: 13 lb. |
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6,001 – 8,000 ft: 14 lb. |
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Above 1,000 ft: 15 lb. |
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.
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.
======================================================= === * 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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