Strips~ cubes~ or chunks of meat
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Strips~ cubes~ or chunks of meat
  Meat    Canning  
Last updated 6/12/2012 1:25:14 AM. Recipe ID 59089. Report a problem with this recipe.
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      Title: Strips~ cubes~ or chunks of meat
 Categories: Meats, Canning
      Yield: 1 Text
 
 
  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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Recipe ID 59089 (Apr 03, 2005)

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