42
Canning Recipes: Meat
Cut-up Bear, Beef, Pork, Lamb, Veal, and Venison
(strips, cubes, or chunks)
Remove excess fat. Soak strong-flavoured wild meats for 1 hour in brine water
containing 1 tablespoon of salt per 1 quart of water. Rinse. Remove large bones
and cut into desired pieces.
Hot Pack: Precook meat until rare by roasting, stewing, or browning. Pack
hot meat loosely in hot jars, leaving 1-inch headspace. Add salt, if
desired (page 41).
Cover meat with boiling broth, water, or tomato juice (especially
with wild game), leaving 1-inch headspace. Remove air bubbles.
Prepare jar rims. Adjust two-piece lids.
Raw Pack: Add salt, if desired (page 41) to hot jars. Pack raw meat loosely
in hot jars, leaving 1-inch headspace. DO NOT ADD LIQUID.
Prepare jar rims. Adjust two-piece lids.
Process at 69 kPa (10 psi), 500 ml jars for 75 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.
Ground Bear, Beef, Pork, Lamb, Veal, and Venison
Grind fresh meat in a food processor or meat grinder. For venison, add one part
high quality pork fat to three or four parts venison before grinding. For sausage,
use freshly made sausage seasoned with salt and cayenne pepper (do not use
sage as it may cause a bitter flavour).
Hot Pack: Shape ground meat or sausage into patties or balls. Cook until
lightly browned. Ground meat may also be cooked without
shaping. Drain to remove excess fat.
Pack hot meat loosely in hot jars, leaving 1-inch headspace. Add
salt, if desired (page 41). Cover meat with boiling water, broth,
or tomato juice, leaving 1-inch headspace. Remove air bubbles.
Prepare jar rims. Adjust two-piece lids.
Process at 69 kPa (10 psi), 500 ml jars for 75 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.
01785 4033-017A CUL English weighted gauge induction canner.indd 42
01785 4033-017A CUL English weighted gauge induction canner.indd 42
12/13/19 10:34 AM
12/13/19 10:34 AM
