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Add salt, if desired (page 34). Cover with boiling water, leaving 1-inch
headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece lids.
Process at 69 kPa (10 psi), 500 ml jars for 55 minutes and 1 litre jars for
90 minutes. When processing at an altitude of 305 metres or above, process at
103 kPa (15 psi) for the same amount of time.
PRESSURE CANNING MEAT, GAME, AND POULTRY
Pressure canning is the only safe method for canning meat, game, and
poultry.
Meat, game, and poultry should be handled carefully to avoid contamination.
Keep it as cool as possible during preparation for canning, handle rapidly, and
process as soon as it is packed.
Use good quality product that has been trimmed of gristle, fat, and bruised
spots. The hot pack is recommended for the best liquid cover and quality during
storage.
Meat and game should be precooked until rare by broiling, boiling, or frying.
Poultry should be precooked by baking, boiling, or steaming until medium
done. Do not brown meat with flour or add flour to broth.
To make broth, place bony pieces in a large pot and cover with cold water.
Simmer until meat is tender. Discard fat. Add boiling broth to hot jars packed
with precooked meat or poultry.
Salt
Meat, game, and poultry may be canned with or without salt. Salt is used only
for flavour, as it is not used in a large enough quantity to prevent spoilage.
If salt is desired, use only canning or pickling salt. Table salt contains anti-
caking agents that may cause cloudiness in the liquid inside the jars. The
recommended amount of salt is ½ teaspoon for each 500 ml jar and 1 teaspoon
for each 1 litre jar.
Altitude Adjustments
The processing times for pressure canning given in the specific recipes are for
altitudes of 304 metres or below. When processing at an altitude of 305 metres
or above, process at 103 kPa (15 psi). The processing time is the same at all
altitudes.
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