Strips, Cubes, or Chunks of Meat

Bear, beef, lamb, pork, 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 of water. Rinse. Remove large bones.

Hot Pack - Precook meat until rare by roasting, stewing, or browning in a small amount of fat. Add 1 teaspoon of salt per quart to the jar, 1/2 teaspoon to pints, if desired. Fill hot jars with pieces and add boiling broth, meat drippings, water, or tomato juice (especially with wild game), leaving 1 inch headspace. Remove air bubbles and wipe jar rims.

Raw Pack - Add 1 teaspoon of salt per quart to the jar, 1/2 teaspoon to pints, if desired. Pack raw meat in hot jars, leaving 1 inch headspace. Do not add liquid. Wipe rims of jars. Adjust lids and process.

Strips, Cubes, or Chunks of Meat in Glass Jars
Style of Pack Jar Size Process Time Canner Pressure at "0" ft
dial-gauge weighted-gauge
Hot and Raw Pints 75 min 11 lb 10 lb
Quarts 90 min 11 lb 10 lb

For processing at above 1,000 ft, see Altitude Adjustments.

Strips, Cubes, or Chunks of Meat in Cans
Style of Pack Can Size Process Time Canner Pressure at "0" ft
dial-gauge weighted-gauge
Hot and Raw 2 65 min 11 lb 10 lb
2.5 and 3 90 min 11 lb 10 lb

For processing at above 1,000 ft, see Altitude Adjustments.

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