• Prep Time:
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  • Serves: 1 Text

Ground or Chopped Meat

  • Recipe Submitted by on

Category: Meat, Canning

 Ingredients List

  • Bear, Beef, Lamb, Pork, Sausage, Veal, Venison
  • 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.
  • 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 Ground or Chopped Meat in a
  • weighted-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 -
  • 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
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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