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GROUND OR CHOPPED MEAT (
Bear, Beef, Lamb, Pork, Sausage, Veal, Venison)
Procedure: Choose fresh, chilled meat. With venison, add one part high-quality pork fat to three or four
parts venison before grinding. Use freshly made sausage, seasoned with salt and cayenne pepper (sage may
cause a bitter off-flavor). Shape chopped meat into patties or balls or cut cased sausage into 3 to 4 inch
links. Cook until lightly browned. Ground meat may be sautéed without shaping. Remove excess fat. Fill
hot jars with pieces. Add boiling meat broth, tomato juice or water, leaving 1-inch headspace. Add
1 teaspoon of salt per quart to the jars, if desired. Adjust lids and process.
Process time for Ground or Chopped Meat Weight Setting at Altitudes of
Style of Pack Jar Size Process Time 0-1,000 ft Above 1,000 ft
Pints 75 min 10 lb 15 lb
Quarts 90 min 10 lb 15 lb
Hot
MEAT STOCK (BROTH)
Beef: Saw or crack fresh trimmed beef bones to enhance extraction of flavor. Rinse bones and place in a
large stockpot or kettle, cover bones with water, add pot cover and simmer 3 to 4 hours. Remove bones,
cool broth, and pick off meat. Skim off fat, add meat removed from bones to broth, and reheat to boiling. Fill
hot jars, leaving 1-inch headspace. Adjust lids and process..
Chicken or turkey: Place large carcass bones in a large stockpot, add enough water to cover bones, cover
pot, and simmer 30 to 45 minutes or until meat can be easily stripped from bones. Remove bones and
pieces, cool broth, strip meat, discard excess fat, and return meat to broth. Reheat to boiling and fill hot jars,
leaving 1-inch headspace. Adjust and process.
Process time for Meat Stock Weight Setting at Altitudes of
Style of Pack Jar Size Process Time 0-1,000 ft Above 1,000 ft
Pints 20 min 10 lb 15 lb
Quarts 25 min 10 lb 15 lb
Hot
STRIPS, CUBES OR CHUNKS OF MEAT (Bear, Beef, Lamb, Pork, Sausage, Veal, Venison)
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 teaspoon of salt per quart to the jar, if desired. Fill hot jars with pieces and add boiling broth, meat
drippings, water, or tomato juice (especially with wild game), leaving 1-inch headspace.
Raw Pack – Add 1 teaspoon of salt per quart to the jar, if desired. Fill hot jars with raw meat pieces, leaving
1-inch headspace. Do not add liquid. Adjust lids and process.
Process time for Strips, Cubes or Chunks of Meat Weight Setting at Altitudes of
Style of Pack Jar Size Process Time 0-1,000 ft Above 1,000 ft
Pints 75 min 10 lb 15 lb
Quarts 90 min 10 lb 15 lb
Hot and Raw
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