Safety classification
Tested
Testing authority: National Center for Home Food Preservation (University of Georgia / USDA-derived guidance)
Safety reviewed: 09/09/2026
Processing details
Altitude adjustment: Dial gauge: 11 psi at 0–2,000 ft; 12 psi at 2,001–4,000 ft; 13 psi at 4,001–6,000 ft; 14 psi at 6,001–8,000 ft. Weighted gauge: 10 psi at 0–1,000 ft; 15 psi above 1,000 ft.
Source & provenance
Meat strips, cubes, or chunks canning safety
| Method | Pressure |
|---|---|
| Pack | Tested hot or raw pack |
| Jar sizes | Pints or quarts |
| Headspace | 1 inch |
| Yield/limit | Yield varies by meat and cut |
Safety boundary: Do not combine pack methods, add unlisted ingredients, thicken, or use a boiling-water process.
Processing details
- Method
- Pressure
- Pack style
- Either
- Jar sizes
- Pint or Quart Jars
- Headspace
- 1 inch
- Processing time
- Pints: 75 min; Quarts: 90 min
Tested recipe source: USDA Complete Guide to Home Canning via NCHFP
Meat strips, cubes, or chunks timeline
- Prepare: Trim excess fat and cut sound chilled meat into strips, cubes, or chunks.
- Pack: Hot-pack rare-cooked meat with listed boiling liquid, or raw-pack pieces without added liquid.
- Process: Pressure-can pints 75 minutes or quarts 90 minutes.
Equipment for meat strips, cubes, or chunks
Affiliate disclosure: Equipment links may earn a commission at no added cost; safety guidance is independent.
- Pressure canner with rack and tested dial or weighted gauge
- Pints or quarts Mason jars with two-piece lids
- Large pot,
canning funnel, jar lifter, headspace tool, and bubble remover
Visual method guide
- Trim excess fat and cut uniform pieces.
- Choose one complete hot-pack or raw-pack method.
- For hot pack add a listed boiling liquid; for raw pack add no liquid.
- Leave 1-inch headspace and pressure-can.
The official source and WPRM recipe card remain authoritative.
Safety essentials
Tested NCHFP pressure-canning procedure with hot- and raw-pack options. No boiling-water process is recommended.
What is meat strips, cubes, or chunks?
This USDA process pressure cans plain meat pieces using either a tested hot pack or raw pack.
Before you begin
- Hot pack is preferred for quality and liquid coverage.
- Raw pack receives no added liquid.
- Salt is optional.
Altitude-adjusted pressure schedule
| Jar/product | Time | 0–2,000 ft | 2,001–4,000 ft | 4,001–6,000 ft | 6,001–8,000 ft |
|---|---|---|---|---|---|
| Pints | 75 min | 11 psi | 12 psi | 13 psi | 14 psi |
| Quarts | 90 min | 11 psi | 12 psi | 13 psi | 14 psi |
| Jar/product | Time | 0–1,000 ft | Above 1,000 ft |
|---|---|---|---|
| Pints | 75 min | 10 psi | 15 psi |
| Quarts | 90 min | 10 psi | 15 psi |
Meat — Strips, Cubes, or Chunks — NCHFP
Ingredients
- fresh chilled meat trim excess fat and cut into strips, cubes, or chunks
- boiling broth, drippings, water, or tomato juice hot pack only
- salt optional
Equipment
- 1 Pressure canner Dial- or weighted-gauge pressure canner appropriate for altitude.
- As needed Canning jars Pints or quarts; quantity depends on meat yield.
- As needed Two-piece canning lids Use new flat lids and prepare according to manufacturer directions.
Directions
- Trim excess fat and cut meat into strips, cubes, or chunks.
- Hot pack: precook meat until rare by roasting, stewing, or browning, then pack with boiling broth, drippings, water, or tomato juice. Raw pack: pack raw meat pieces without added liquid.
- Leave 1-inch headspace.
- Pressure process pints 75 minutes or quarts 90 minutes.
- Dial 11/12/13/14 psi by altitude; weighted 10 psi through 1,000 ft and 15 psi above.
Recipe Notes
Private Notes
Questions or results?
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Tried this recipe?
Share your results how it turned out.How to serve meat strips, cubes, or chunks
Heat thoroughly and use in stews, soups, gravies, tacos, sandwiches, casseroles, and pot pies.
Meat strips, cubes, or chunks questions
Is liquid added to raw-pack meat?
No. Raw-packed meat pieces are processed without added liquid.
Can I use a boiling-water canner?
No. This low-acid food requires pressure
What if pressure drops?
Restore the required pressure and restart the full processing time.
Hot-pack versus raw-pack meat
Hot pack uses precooked rare meat and a listed boiling liquid; raw pack uses raw pieces and no added liquid.
Meat strips, cubes, or chunks troubleshooting
Why is liquid coverage low?
Hot pack provides better coverage; always trim excess fat and preserve headspace.
What if a jar does not seal?
Refrigerate promptly or follow authoritative reprocessing guidance within the permitted time.
Source & provenance
USDA Complete Guide to Home Canning, Guide 5, via NCHFP. Tested USDA home-canning process.
Editorial review: Supporting blocks checked against the official source on September 20, 2026. The WPRM recipe card was preserved.
Typical canning season
Season: All Year
Months: January, February, March, April, May, June, July, August, September, October, November, December
How much of the main ingredient should I grow?
Not applicable as a garden crop; plan purchases or harvest separately
This recipe does not have a reliable garden conversion. Plan a purchase or harvest separately, and do not use garden estimates to alter the tested recipe.
Garden yields vary by cultivar, climate, soil, pests, and care. Always measure the exact prepared ingredient amount required by the tested canning recipe.