Pressure Canning Meat. (pressure canner)

Pressure canning is the only safe method for canning meat.

All meat should be handled carefully to avoid contamination from the time of slaughtering until the products are canned. Animals should be correctly slaughtered, canned promptly or kept under refrigeration until processed. If you slaughter your own meat, contact your local county agricultural agent for complete information
on slaughtering, chilling, and aging the meat.

Keep meat as cool as possible during preparation for canning, handle rapidly and process meat as soon as it is packed. Most meats need only be wiped with a damp cloth. Use lean meat for canning; remove most of the fat. Cut off gristle and remove large bones. Cut into pieces convenient for canning.

Prior to processing, all meat may be boiled, broiled, fried, or roasted until rare.

Prepare a concentrated broth from the bones and meat trimmings. This broth is excellent for precooking meat by boiling and for pouring over meat in Mason jars.

Meat should not be browned with flour nor should flour be used in the broth to make gravy for pouring over the packed meat. Pack hot meat loosely, leaving 1 inch head space in Mason jars.

Meats may be processed with or without salt. If salt is desired, use only pure canning salt. Table salt contains a filler which may cause cloudiness in bottom of jar. Use 1⁄2 teaspoon salt to each pint, 1 teaspoon to each quart. More or less salt may be added to suit individual taste. If you are on a salt free diet, salt may be omitted.
Follow step-by-step directions beginning on page 5 for canning procedure. Process meats according to the following recipes.

When pressure canning at altitudes of 2,000 feet or below, process according to specific recipe. When canning at higher altitudes, process according to the following charts.

Altitude chart for canning meat, poultry, fish, seafood, and soup
Altitude-----------------Pints and Quarts
2,001 – 4,000 ft.----- 12 lbs. 12 lbs.
4,001 – 6,000 ft.----- 13 lbs. 13 lbs.
6,001 – 8,000 ft.----- 14 lbs. 14 lbs.
Processing time is the same at all altitudes.
pressure canner

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