Title: Strips, Cubes, or Chunks of Meat
Categories: Meat Canning
Yield: 1 Text

None

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

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