Canning Strips, Cubes, or Chunks of Meat

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.