Title: Ground or Chopped Meat
Categories: Canning, Meats
Yield: 1 text
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.
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* USDA Agriculture Information Bulletin No. 539 (rev. 1994)
* Meal-Master format courtesy of Karen Mintzias
