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PUMPKIN AND WINTER SQUASH*
Wash and remove seeds from small size pumpkins or squash. Cut into 1-inch slices and peel. Cut esh into 1-inch cubes.
Hot Pack: Boil cubes in water for 2 minutes. CAUTION! In accordance with USDA guidelines, do not mash or puree as
processing time may not be adequate for pureed product. Pack hot pumpkin or squash cubes loosely in hot jars, leaving
1-inch headspace.
Add salt, if desired (page 11). Cover with boiling water, leaving 1-inch headspace. Remove air bubbles. Clean jar rims. Position lids
and secure with bands.
Pressure canning: Process pints 55 minutes and quarts 90 minutes.
*Types of winter squash that can safely be canned are acorn, buttercup, butternut, and hubbard.
PRESSURE CANNING Meat, Game, and Poultry
Pressure canning is the only safe method for canning meat, game, and poultry.
Meat, game, and poultry should be handled carefully to avoid contamination. Keep it as cool as possible during preparation for can-
ning, handle rapidly, and process as soon as it is packed.
Use good quality product that has been trimmed of gristle, fat, and bruised spots. The hot pack is recommended for the best liquid
cover and quality during storage.
To make broth, place bony pieces in a large pot and cover with cold water. Simmer until meat is tender. Discard fat. Add boiling broth
to hot jars packed with precooked meat or poultry.
Salt
Meat, game, and poultry may be canned with or without salt. Salt is used only for avor, as it is not used in a large enough quantity to
prevent spoilage. If salt is desired, use only canning or pickling salt. Table salt contains anti-caking agents that may cause cloudiness
in the liquid inside the jars.
The recommended amount of salt is ½ teaspoon for each pint jar, 1 teaspoon for each quart jar.
Tip: Dry spices can safely be added to a tested canning recipe.
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.
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 above). 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 above) 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.
Pressure canning: Process pints 75 minutes and quarts 90 minutes.
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 (see above). 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.
Pressure canning: Process pints 75 minutes and quarts 90 minutes.
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