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MEAT TIMETABLES AND CANNING INSTRUCTIONS
Beef Steak
Beef Stew
Hamburger Steak
Bologna Style Ring
Sausage
Beef Loaf
Hash
Corned Beef
Boiled Tongue
Liver, fried
Cut sirloin of beef into suitable pieces for steak.
Wipe with a damp cloth. Sear quickly on both
sides, season to taste, then brown nicely. Pack in
containers and fill with pan juices and boiling
water. If desired, nicely browned sliced onions, or
small boiled and browned Irish potatoes may be
packed in with the meat.
See recipe on page 39. If using your own recipe,
remember not to thicken gravy with flour, as this
makes sterilization difficult. Pack hot into hot jars.
Run the beef through the meat grinder twice.
Season to taste and shape into patties. Fry lightly
and quickly in hot grease until nicely browned.
Hot pack with 1" headspace.
Prepare as if for serving. Cut into can lengths,
pack, and add the hot liquid in which the
sausages were cooked.
Prepare from your recipe. Pack raw into #2 or #3
cans to top of can. Remember to exhaust can
before sealing. Recipe fills 6 #2 cans. Seal very
hot.
Hash is one of the most convenient foods which
can occupy the pantry shelf. Prepare exactly as
for serving. Fill into cans as hot as possible. We
suggest #2 cans. Seal very hot.
When ready to can, place the meat in kettle and
cover with cold water. Bring slowly to a boil;
simmer for 1 hour. Cut in container-sized pieces.
Return soup in which the meat was cooked to
stove and season with bay leaves, cloves, and
nutmeg. Pack meat in plain cans and cover with
seasoned soup, to which some gelatin dissolved
in cold water has been added. Exhaust 5 min.
Clean thoroughly, salt and smoke lightly, or rub
heavily with salt and leave standing with salt
sprinkled over it for 8-10 hours. Then boil until
done; remove skin, and pack in containers hot
with a little soup stock or meat jelly added. Add
broth to 1" headspace.
Brown liver in fat (do not flour). Season with salt.
Pack hot, adding about 2 tablespoons of pan
juices. Add liquid to 1" headspace.
65 90 NA NA
65 90 75 90
65 90 75 90
65 90 NA NA
75 90 NA NA
75 90 NA NA
65 90 NA NA
75 90 75 90
45 50 75 90
M
EAT 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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