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.

Hot Pack

  1. Place hearts in boiling water. Simmer 15-20 minutes.
  2. Reheat the prepared tongues in the broth or hot water.
  3. Add 1 teaspoon of salt per quart to the jar, 1/2 teaspoon to pints, if desired.
  4. Pack heart or tongue hot. Leave one inch headspace in glass jars, 1/2 inch in cans.
  5. 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.
  6. 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
dial-gauge weighted-gauge
Hot Jar-Pint 75 min 11 lb 10 lb
Can-No.2 65 min

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

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