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POTATOES—WHITE
Wash, peel, and rinse new potatoes 1 to 2 inches in diameter. If desired, cut into ½-inch cubes. Place in ascorbic acid solution
(1 teaspoon ascorbic acid to 1 gallon water) to prevent darkening. Drain.
Hot Pack:
Cover potatoes with hot water and bring to a boil. Boil whole potatoes for 10 minutes, cubes for 2 minutes. Pack hot
potatoes 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 35 minutes and quarts 40 minutes.
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.
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
canning, 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. Meat and game should be precooked until rare by broiling, boiling, or frying. Poultry should be
precooked by baking, boiling, or steaming until medium done. Do not brown meat with our or add our to broth.
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.
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. 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.
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