Home Canned Convenience: Canned Meats”

1. Choose quality chilled beef, pork, lamb, venison. 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. Choose either raw or hot pack method below.

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.
Uses for Home Canned Meats:

1 comment