24
Directions for canning cut-up meat
applies to beef, veal, pork, lamb,
m
utton, and meat from large game
animals.
Use only good quality meat. It is
essential to use absolutely fresh meat
from animals that are healthy and
have been butchered and handled in
a sanitary manner.
If meat must be held longer than a
few days, freeze it. Store frozen meat
at temperatures of O°F (-18°C) or
lower until canning time. Cut or saw
frozen meat into pieces of desired
size. If frozen meat is thawed before
canning, thaw it in a refrigerator at a
temperature of 40°F (4°C) or lower
until most of the ice crystals have
disappeared.
Clean Equipment Before
Canning Meat
When canning meat, take special
care to keep all utensils and equip-
ment as clean as possible. Scrub
pans, knives and kitchen tools in hot
soapy water and rinse well with
boiling water.
T
ender cuts of meat can be canned
in large pieces; less tender cuts and
small pieces are good candidates for
stew meat or ground meat. Bones are
good for soups. Meat can be raw-
packed or cooked and hot-packed as
plain or rolled roasts, steaks, soups
and stews, meat loaf, hash, chili or
mincemeat.
Do not use flour on meat or in
gravy when it is to be canned. Flour
forms a coating of starch which
makes sterilization difficult. For a
thick gravy, add flour after jar or can
is opened for use.
Always pack liver separately, as it
will flavor everything else in the
container.
Raw-Pack
Slide raw strips of meat into cans or
jars with grain of meat running the
length of the container. Thickness of
strips may vary from 1-2" to the
width of the jar or can. Leave
1
⁄
2
"
headspace at the tops of cans, 1" at
the tops of jars. Salt can be added to
meat for flavor, if desired. Instructions
a
re included for canning ground
meat, sausage, corned beef and stew.
Hot-Pack
Meat may be cooked to 150°F and
hot-packed loosely in containers,
leaving appropriate headspace in
cans and jars as indicated in Special
Instructions, as headspace varies by
item. Fill can or jar with boiling
broth, once again allowing for
appropriate headspace.
Salt can be added to meat for
flavor, if desired. Instructions are
included for canning ground meat,
sausage, corned beef and stew.
MEAT TIMETABLES AND CANNING INSTRUCTIONS
Roast Beef, Pork,
Mutton, Lamb, or
Kid Veal
Soup Stock
Cut the meat so the muscle fiber will run length-
wise in the container. Wipe with a damp cloth.
Heat 3 tablespoons of oil and sear the roast on all
sides. Season to taste. Add 1 cup boiling water to
the pan juices, and set meat in a hot oven to
brown. Roast until meat is partly done (it should
not be red in center). Cut the meat into small
cubes, strips or chunks. Pack meat in cans to
within
1
⁄
2
" of top (1" in jars). Add the pan liquids
with some boiling water to
1
⁄
4
" of top of can (1" for
jars). Add 10 minutes to processing time if meat is
very fat.
Prepare as if for serving. Boil until concentrated
enough to jell when cold. Pour into containers
boiling hot. If a clear soup is desired, the stock
may be strained before canning. 1" headspace. Do
not use deer bones.
65 90 75 90
20 25 20 25
MEAT SPECIAL INSTRUCTIONS PROCESSING TIMES IN MINUTES
Process at 10 pounds of CANS JARS
pressure up to 1000 ft.; #2
1
⁄
2
15 pounds over 1000 ft. #2 & #3 pint quart
U.S. DEPT. OF AGRICULTURE DOES NOT PROVIDE PRESSURE CANNING TIMETABLES FOR HALF-GALLON JARS.
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