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MEAT TIMETABLES AND CANNING INSTRUCTIONS
Liver Sausage
Pigs’ Feet
Heart (Beef or Hog)
(Must be sliced or in cubes.)
Chops (Pork, Lamb)
Pork Tenderloin
(Must be sliced or in cubes.)
Pork Sausage
Spareribs
Prepare from your own recipe. Pack hot into
containers and fill with the hot water in which the
sausages were boiled.
Use enamel cans. Prepare from your own recipe.
Reheat to boiling point and pack hot in inside-
lacquered tin cans.
Rinse in cold water and remove all portions unfit
for use. Put in a stew kettle, cover with water,
and boil 15 minutes. Pack into containers and
cover with the boiling hot cooking broth.
Same as Beefsteak. If bone is left in when packed,
add 10 minutes to the processing time.
Same as Roast Beef.
Prepare as if for serving. Can the same as for
Hamburger Steak. A small amount of brown
gravy made with boiling water and the brown
parts left in the frying pan may be added.
Roast as for serving. Season and brown nicely.
Cut down the inside of each rib and remove the
rib bone. Cut the meat into serving size pieces
and pack. Cover with pan drippings mixed with
hot water.
65 90 NA NA
80 90 NA NA
65 80 75 90
65 90 NA NA
65 90 75 90
65 90 75 90
65 90 75 90
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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