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.