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CANNING RECIPES: MEAT
CUT-UP MEAT (strips, cubes, or chunks)
Bear, Beef, Pork, Lamb, Veal, and Venison
Remove excess fat. Soak strong-flavored wild meats for 1 hour in brine water containing 1 tablespoon of salt per quart of water. Rinse.
Remove large bones and cut into desired pieces.
Raw Pack: Fill jars with raw meat pieces, leaving 1-inch headspace. DO NOT ADD LIQUID. Adjust jar lids.
Hot Pack: Precook meat until rare by broiling, boiling or frying. Pack hot meat loosely in clean, hot Mason jars, leaving 1-inch
headspace. Cover meat with boiling broth, water, or tomato juice (especially with wild game) leaving 1-inch headspace.
Adjust jar lids.
Process at 10 pounds pressure – Pints 75 minutes and Quarts 90 minutes.
GROUND MEAT
Bear, Beef, Pork, Lamb, Veal, and Venison
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). Add 1 teaspoon salt to each pound of ground meat if desired. Mix well.
Shape meat into patties or balls or cut cased sausage into 3-to 4-inch links. Cook until lightly browned. Ground meat may be sautéed
without shaping. Remove excess fat. Fill jars with pieces, leaving 1-inch headspace. Cover meat with boiling broth or water, leaving
1-inch headspace. Adjust jar lids.
Process at 10 pounds pressure – Pints 75 minutes and Quarts 90 minutes.
PRessuRe CanninG PoulTRY
Pressure canning is the only safe method for canning poultry.
Cut poultry into convenient pieces for packing and precook until medium done or until pieces, when cut, show almost no pink color at
the bone.
Precook by boiling in water or in a concentrated broth for more flavor. Make broth from bones and bony pieces, neck, back, and wing
tips. Pack hot meat in clean, hot Mason jars, leaving 1-inch headspace. Do not pack food tightly.
Poultry may be processed with or without salt. If salt is desired, use only canning salt. Table salt contains a filler which may cause cloudi-
ness in bottom of jar. Use ½ teaspoon salt to each pint, 1 teaspoon to each quart.
Follow step-by-step directions beginning on page 6 for canning procedure. Process poultry according to the following recipes.
CANNING RECIPES: POULTRY
CUT-UP POULTRY
Cut poultry into serving size pieces. If desired, remove bone. Boil, steam, or bake poultry slowly to medium done. Poultry is medium
done when pink color in center is almost gone. Pack hot poultry loosely in clean, hot Mason jars, leaving 1¼-inch headspace. Cover
poultry with boiling broth or water, leaving 1¼-inch headspace. Adjust jar lids.
Process at 10 pounds pressure With Bone Without Bone
Pints 65 minutes 75 minutes
Quarts 75 minutes 90 minutes
RABBIT
Soak dressed rabbits 1 hour in water containing 1 tablespoon of salt per quart. Rinse and remove excess fat. Cut into serving size pieces.
Boil, steam, or bake to medium done. Rabbit is medium done when pink color in center is almost gone. Pack hot rabbit loosely in clean,
hot Mason jars, leaving 1¼ inch headspace. Cover rabbit with boiling broth or water leaving 1¼ inch headspace. Adjust jar lids.
Process at 10 pounds pressure With Bone Without Bone
Pints 65 minutes 75 minutes
Quarts 75 minutes 90 minutes