Can Meat
Source of Recipe
Marla
List of Ingredients
How to Can Meat
Recipe
1. This works well for beef, pork, lamb and venison and elk. Remove excess
fat. Soak strong-flavored wild meats for 1 hour in brine water containing 1
tablespoon salt per quart, refrigerate. Rinse. Remove large bones.(I remove
all bones) Choose either raw or hot pack method below. (I always use the hot
pack method)
Hot pack: Partially pre-cooking meat reduces the amount of meat shrinkage
during processing. Pre-cook meat until rare by roasting, stewing, or
browning in small amount of fat. Pack meat into jars, leaving 1 inch
headspace, add 1/2 teaspoon salt per pint, cover meat with broth, tomato
juice or water. Adjust lids and process.
Raw Pack: Cut meat into desired pieces. Pack into jars leaving 1 inch head
space, add 1/2 teaspoon salt per pint.. Do not add additional liquid. Adjust
lids and process.
2. Processing: Follow manufactures directions for use of pressure canner.
Check pressure canner gauges at least once each season. Process in pressure
canner at 12 pounds pressure for 2001-4000 foot elevations, 13 pounds
pressure for 4001-6000 foot elevations, 14 pounds pressure for 6001-8000
foot elevations- pints 75 minutes, quarts 90 minutes.
I got this chart from the Utah State home economist. It is a lot easier than
it sounds.
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