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  Ground Or Chopped Meat
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 278
Ingredients:
***** Not Found *****
Instructions:
Bear, Beef, Lamb, Pork, Sausage, Veal, Venison

Procedure: Choose fresh, chilled meat. With venison, add one part
high-quality pork fat to three or four parts venison before grinding.
Use freshly made sausage, seasoned with salt and cayenne pepper (sage
may cause a bitter off-flavor). Shape chopped meat into patties or
balls or cut cased sausage into 3- to 4-inch links. Cook until
lightly browned. Ground meat may be sauteed without shaping. Remove
excess fat. Fill jars with pieces. Add boiling meat broth, tomato
juice, or water, leaving 1-inch headspace. Add 2 teaspoons of salt
per quart to the jars, if desired.

Adjust lids and process following the recommendations in Table 1 and
Table 2 according to the canning method used.

Table 1. Recommended process time for Ground or Chopped Meat in a
dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 75
minutes for Pints, 90 minutes for Quarts. Canner Pressure (PSI) at
Altitudes of 0 - 2,000 ft: 11 lb.
2,001 - 4,000 ft: 12 lb.
4,001 - 6,000 ft: 13 lb.
6,001 - 8,000 ft: 14 lb.

Table 2. Recommended process time for Ground or Chopped Meat in a
weighted-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 75
minutes for Pints, 90 minutes for Quarts. Canner Pressure (PSI) at
Altitudes of 0 - 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
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