Michigan State University Extension
Preserving Food Safely - 01600473
10/13/97

### Canning Ground or Chopped Meat

    GUIDE
    5:6

    GROUND
    OR CHOPPED MEAT

    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 1 teaspoon of salt per quart to the

    jars,
    if desired. Adjust lids and process.

    Recommended
    process time for GROUND OR CHOPPED 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

         Quarts   90       11      12       13       14

    Recommended
    process time for GROUND OR CHOPPED 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

           Quarts     90           10         15

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