Heart and Tongue
The heart and tongue are generally used as fresh meat. If you do wish to can them follow directions for beef, veal, pork, lamb as hot packed.
- Heart - remove thick connective tissue before cutting into pieces.
- Tongue - drop tongue into boiling water and simmer about 45 minutes or until skin can be removed, before cutting into pieces.
- Place hearts in boiling water. Simmer 15-20 minutes.
- Reheat the prepared tongues in the broth or hot water.
- Add 1 teaspoon of salt per quart to the jar, 1/2 teaspoon to pints, if desired.
- Pack heart or tongue hot. Leave one inch headspace in glass jars, 1/2 inch in cans.
- Cover meat with the hot pre-cooking liquid. Leave one inch space above liquid in glass jars, fill cans to top. Work out bubbles with a knife.
- Seal and process at once at 10 pounds pressure (240° F, 116° C).
|Heart and Tongue|
|Style of Pack||Container||Process Time||Canner Pressure at "0" ft|
|Hot||Jar-Pint||75 min||11 lb||10 lb|
For processing at above 1,000 ft, see Altitude Adjustments.