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