Side Pannel
Strips, Cubes, or Chunks of Meat
Strips, Cubes, or Chunks of Meat
- Recipe Submitted by ADMIN on 09/26/2007
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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