Home Canning Ground or Chopped Meat

[InDy]

Home Canning Meat

http://www.uga.edu/nchfp/how/can_05/ground_chopped.html

Ground or Chopped Meat

Bear, Beef, Lamb, Pork, Sausage, Veal, Venison
Please read Using Pressure Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

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.
			Canner Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time	0 - 2,000 ft	2,001 - 4,000 ft	4,001 - 6,000 ft	6,001 - 8,000 ft
Hot	Pints	75 min	11 lb	12 lb	13 lb	14 lb
	Quarts	90	11	12	13	14

Table 2. Recommended process time for Ground or Chopped Meat in a weighted-gauge pressure canner.
			Canner Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time	0 - 1,000 ft	Above 1,000 ft
Hot	Pints	75 min	10 lb	15 lb
	Quarts	90	10	15

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This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 1994.

Reviewed June 2006.

[ChefTessBakeresse]

You know what I love about this post?! You take the time to put all the information here on this site so we don't have to jump all over the Internet to find what we need. Thanks for listing all the times and temperatures from the USDA. Awesome!!