MIRRO 92012 - Meat and Fish

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Pressure Canning Meat and Fish
All meat and fish should be thoroughly cooled and cleaned before canning. REDUCE PRESSURE
NORMALLY.
FOOD
Minutes To Cook
After Control
Jiggles
Pounds
Pressure
Pint
Jars
Quart
Jars
Beef, Veal, Lamb, Pork
Precook meat until medium done or until pieces when cut show almost
no pink at center. Cut in pieces. Add salt. Pack. Fill with liquid within 1
in. from top. Adjust lids. Process.
75
90
10
Pork Chops, Ham
Fry meat until brown. Add salt. Pack. Fill with liquid to within 1 inch
from top. Adjust lids. Process
75
90
10
Chicken (with bones)
Precook disjointed chicken with liquid until medium done. Add salt.
Pack. Fill with liquid to within 1 inch from top. Adjust lids. Process
65
75
10
Chicken (without bones)
Precook disjointed chicken with liquid until medium done. Remove
bones. Add salt. Pack. Fill with liquid to within 1 inch from top. Adjust
lids. Process
75
90
10
Chicken (fried)
Fry disjointed chicken in hot fat until it is lightly browned. Add salt.
Pack. Fill with liquid to within 1 in. from top. Adjust lids. Process.
65
75
10
Rabbit, Duck, Turkey - Follow directions for Chicken.
Soup Stock
Cook soup stock. Skim fat and remove bones. Pour hot into containers,
to within 1/2 inch from top. Adjust lids. Process.
20
25
10
Fish (except Salmon)
Cut fish in pieces. Precook. Remove bones and skin if desired. Add salt.
Pack to within 1 in. from top. Add 2 Tbsp salad oil to tuna. Adjust lids.
process.
110
10
Salmon
Slowly pour hot water on fish, being careful not to break the skin.
Scrape gently until skin is white and clean. Wipe dry. Cut, leaving
backbone in. Add salt. Pack to within 1 in. from top. Adjust lids.
Process.
110
10
At altitudes of 1,000 feet or higher, use 15 lbs. instead of 10 lbs. pressure.