Michigan
State University Extension
Preserving
Food Safely - 01600849
10/13/97
GUIDE 5: 6,7
STRIPS, CUBES, OR CHUNKS OF MEAT
Bear, beef, lamb, pork, veal, venison
PROCEDURE: Choose quality chilled meat. Remove excess
fat. Soak strong-flavored wild meats for 1 hour in brine
water containing 1 tablespoon of salt per quart. Rinse.
Remove large bones.
Hot pack -- Precook meat until rare by roasting, stewing,
or browning in a small amount of fat. Add 1 teaspoon of
salt per quart to the jar, if desired.
Fill jars with pieces and add boiling broth, meat
drippings, water, or tomato juice (especially with wild
game), leaving 1-inch headspace.
Raw pack -- Add 1 teaspoon of salt per quart to the jar,
if desired. Fill jars with raw meat pieces, leaving 1-
inch headspace. Do not add liquid.
Adjust lids and process.
Recommended process time for STRIPS, CUBES, OR CHUNKS OF
MEAT in a dial-gauge pressure canner.
Canner Gauge Pressure (PSI)
at Altitudes of
Style Jar Process 0- 2,001- 4,001- 6,001-
of Pack Size Time 2,000ft 4,000ft 6,000ft 8,000ft
Hot Pints 75 min 11 lb 12 lb 13 lb 14 lb
and
Raw Quarts 90 11 12 13 14
Recommended process time for STRIPS, CUBES, OR CHUNKS OF
MEAT in a weighted-gauge pressure canner.
Canner Gauge Pressure (PSI)
at Altitudes of
Style Jar Process 0- Above
of Pack Size Time 1,000 ft 1,000 ft
Hot Pints 75 min 10 lb 15 lb
and
Raw Quarts 90 10 15
