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
Safety classification: Tested recipe from NCHFP.
Ground or chopped meat canning safety
| Method | Pressure |
|---|---|
| Pack | Hot pack |
| Jar sizes | Pints or quarts |
| Headspace | 1 inch |
| Yield/limit | For bear, beef, lamb, pork, sausage, veal, and venison |
Safety boundary: Do not raw-pack ground meat, retain excess fat, add unlisted ingredients, or thicken.
Processing details
- Method
- Pressure
- Pack style
- Hot
- Jar sizes
- Pint or Quart Jars
- Headspace
- 1 inch
- Processing time
- Pints: 75 min; Quarts: 90 min
Tested recipe source: National Center for Home Food Preservation (NCHFP)
Ground or chopped meat timeline
- Prepare: Form patties, balls, links, or loose meat; cook until lightly browned and remove excess fat.
- Pack: Add boiling broth, tomato juice, or water and leave 1-inch headspace.
- Process: Pressure-can pints 75 minutes or quarts 90 minutes.
Equipment for ground or chopped meat
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
- Use sound chilled meat and prepare one listed form.
- Cook until lightly browned.
- Drain excess fat and pack hot.
- Cover with a listed boiling liquid and pressure-can.
The official source and WPRM recipe card remain authoritative.
Safety essentials
Tested NCHFP pressure-canning procedure for the listed ground or chopped meats. Boiling-water processing is not safe for this low-acid food.
What is ground or chopped meat?
This tested hot-pack process covers listed ground or chopped red meats and sausage forms.
Before you begin
- Cook meat until lightly browned.
- Drain excess fat.
- 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, Ground or Chopped — NCHFP
Ingredients
- fresh chilled ground or chopped meat bear, beef, lamb, pork, sausage, veal, or venison
- boiling meat broth, tomato juice, or water for packing
- 2 tsp salt optional per quart
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
- Shape chopped meat into patties or balls, or cut cased sausage into 3–4 inch links; ground meat may be sautéed without shaping.
- Cook until lightly browned and remove excess fat.
- Fill jars with meat and boiling broth, tomato juice, or water, leaving 1-inch headspace; add optional salt.
- 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 ground or chopped meat
Heat thoroughly and use in tacos, sauces, casseroles, soups, sandwiches, and skillet meals.
Ground or chopped meat questions
Can ground meat be raw-packed?
No. The tested method requires cooking until lightly browned and draining excess fat.
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.
Ground meat versus meat chunks
Ground or chopped meat requires hot pack; strips, cubes, or chunks have separate tested hot- and raw-pack options.
Ground or chopped meat troubleshooting
Why is there a thick fat layer?
Use appropriately lean meat and drain excess fat thoroughly before filling.
What if a jar does not seal?
Refrigerate promptly or follow authoritative reprocessing guidance within the permitted time.
Source & provenance
NCHFP, “Meat, Ground or Chopped”. Official USDA/NCHFP tested 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.