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Canning Strips, Cubes or Chunks of Meat


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Strips, Cubes or Chunks of Meat

Bear, Beef, Lamb, Pork, Sausage, Veal, Venison

Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

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.
  • Rinse.
  • Remove large bones.

Hot pack - Precook meat until rare by roasting, stewing, or browning in a small amount of fat. Add 1 teaspoons of salt per quart to the jar, if desired. Fill jars with pieces and add boiling broth, meat drippings, water, or tomato juice, especially with wild game), leaving 1 inch headspace.

Raw pack - Add 2 teaspoons of salt per quart to the jar, if desired. Fill jars with raw meat pieces, leaving 1 inch headspace. Do not add liquid.

Adjust lids and process following the recommendations in Table 1 or Table 2 according to the canning method used.

Table 1. Recommended process time for Strips, Cubes, or Chunks of Meat in a dial-gauge pressure canner.
  Canner Pressure (PSI) at Altitudes of
Style of Pack Jar Size Process Time 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft
Hot and Raw Pints 75 min 11 lb 12 lb 13 lb 14 lb
Quarts 90 11 12 13 14

Table 2. Recommended process time for Strips, Cubes, or Chunks of Meat in a weighted-gauge pressure canner.
  Canner Pressure (PSI) at Altitudes of
Style of Pack Jar Size Process Time 0 - 1,000 ft Above 1,000 ft
Hot and Raw Pints 75 min 10 lb 15 lb
Quarts 90 10 15



Canning Poultry, Red Meat & Seafood Products

Note: There are no safe options for canning these foods in a boiling water canner.

Poultry Meat Products Seafoods

These documents were adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009 &
From "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.