12
Altitude Chart for Canning Meat, Poultry, Fish, Seafood, and Soup
Dial Gauge Canner
Weighted Gauge Canner
Altitude
Pints and Quarts
Pints and Quarts
1,001–2,000 ft .
11 pounds
15 pounds
2,001–4,000 ft .
12 pounds
15 pounds
4,001–6,000 ft .
13 pounds
15 pounds
6,001–8,000 ft .
14 pounds
15 pounds
Processing time is the same at all altitudes .
CANNING RECIPES: MEAT
CUT-UP MEAT (strips, cubes, or chunks)
Bear, Beef, Pork, Lamb, Veal, and Venison
Remove excess fat. Soak strong-flavored wild meats for 1 hour in brine containing 1 tablespoon of salt per
quart of water. Rinse. Remove large bones and cut into desired pieces.
Hot Pack: Precook meat until rare by roasting, stewing, or browning in a small amount of oil. Do not
use flour. Pack hot meat loosely in hot jars, leaving 1-inch headspace. Add salt, if desired (see
page 11). Cover meat with boiling broth, water, or tomato juice (especially with wild game)
leaving 1-inch headspace. Remove air bubbles. Clean jar rims. Position lids and secure with
bands .
Raw Pack: Add salt, if desired (see page 11) to hot jars. Pack raw meat loosely in hot jars, leaving 1-inch
headspace. DO NOT ADD LIQUID. Clean jar rims. Position lids and secure with bands.
Dial Gauge Canner:
Process at 11 pounds pressure, pints 75 minutes and quarts 90 minutes . For process-
ing above 2,000 feet altitude, see chart above for recommended pounds pressure .
Weighted Gauge Canner:
Process at 10 pounds pressure, pints 75 minutes and quarts 90 minutes . For
processing above 1,000 feet altitude, see chart above for recommended pounds pressure .
GROUND MEAT
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 flavor).
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 11). Cover meat with boiling
water, broth, or tomato juice, leaving 1-inch headspace. Remove air bubbles. Clean jar rims.
Position lids and secure with bands .
Dial Gauge Canner:
Process at 11 pounds pressure, pints 75 minutes and quarts 90 minutes . For process-
ing above 2,000 feet altitude, see page 12 for recommended pounds pressure .
Weighted Gauge Canner:
Process at 10 pounds pressure, pints 75 minutes and quarts 90 minutes . For
processing above 1,000 feet altitude, see page 12 for recommended pounds pressure .
