• Prep Time:
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  • Serves: 1 Text

Strips, Cubes, or Chunks of Meat

  • Recipe Submitted by on

Category: Canning, Meat

 Ingredients List

  • 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
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

 Directions


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