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PUMPKIN AND WINTER SQUASH
Wash and remove seeds. Cut into 1-inch slices and peel. Cut esh into
1-inch cubes. Boil 2 minutes in water. NOTE: Do not mash or puree.
Pack hot squash cubes loosely in clean, hot Mason jars, leaving 1-inch
headspace. Cover with boiling water, leaving 1-inch headspace. Adjust
jar lids.
Dial Gauge Canner: Process at 11 pounds pressure, pints 55 minutes and
quarts 90 minutes. For processing above 2,000 feet altitude, see page 12
for recommended pounds of pressure.
Weighted Gauge Canner: Process at 10 pounds pressure, pints 55 minutes
and quarts 90 minutes. For processing above 1,000 feet altitude, see page
12 for recommended pounds of pressure.
PRESSURE CANNING MEAT
All meat should be handled carefully to avoid contamination from the
time of slaughtering until the products are canned. Animals should be
correctly slaughtered and canned promptly or kept under refrigeration
until processed. If you slaughter your own meat, contact your local county
agricultural agent for complete information on slaughtering, chilling, and
aging the meat.
Keep meat as cool as possible during preparation for canning, handle
rapidly, and process meat as soon as it is packed. Most meats need only
be wiped with a damp cloth. Use lean meat for canning; remove most of
the fat. Cut off gristle and remove large bones. Cut into pieces convenient
for canning.
To prepare broth, place bony pieces in a large pot and cover with cold
water. Simmer until meat is tender. Discard fat. Add boiling broth to jars
packed with precooked meat and poultry.
Meat should not be browned with our nor should our be used in the
broth to make gravy for pouring over the packed meat. Pack hot meat
loosely, leaving 1-inch headspace in Mason jars.
Meats may be processed with or without salt. If salt is desired, use only
canning salt. Table salt contains a ller which may cause cloudiness in
bottom of jar. Use ½ teaspoon salt to each pint, 1 teaspoon to each quart.
More or less salt may be added to suit individual taste. If you are on a
salt-free diet, salt may be omitted.
Follow step-by-step directions for your pressure canner. Process meats
according to the following recipes.
When pressure canning at altitudes of 2,000 feet or below (dial gauge
canner) or 1,000 feet or below (weighted gauge canner), process accord-
ing to specic recipe. When pressure canning above 2,000 feet altitude
(dial gauge canner) or above 1,000 feet (weighted gauge canner), process
according to the following chart.
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-avored wild meats for 1 hour in brine
water containing 1 tablespoon of salt per quart of water. Rinse. Remove
large bones and cut into desired pieces.
Raw Pack: Fill clean Mason jars with raw meat pieces, leaving
1-inch headspace. DO NOT ADD LIQUID. Adjust jar lids.
Hot Pack: Precook meat until rare by broiling, boiling, or frying.
Pack hot meat loosely in clean, hot Mason jars, leaving 1-inch
headspace. Cover meat with boiling broth, water, or tomato juice
(especially with wild game) leaving 1-inch headspace. Adjust jar
lids.
Dial Gauge Canner: Process at 11 pounds pressure, pints 75 minutes
and quarts 90 minutes. For processing above 2,000 feet altitude, see chart
above for recommended pounds of pressure.
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