Michigan State University Extension
Preserving Food Safely - 01600849
10/13/97

### Canning Strips, Cubes, or Chunks of Meat

    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

##### Go To Top of File &&&&&& MSU Extension Home Page &&&&&& Main Page for this Data Base

###### This information is for educational purposes only. References to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned. This information becomes public property upon publication and may be printed verbatim with credit to MSU Extension. Reprinting cannot be used to endorse or advertise a commercial product or company. This file was generated from data base 01 on 03/09/98. Data base 01 was last revised on 10/13/97. For more information about this data base or its contents please contact wrublec@msue.msu.edu . Please read our disclaimer for important information about using our site.