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-avored 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 our. 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 avor).
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.
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