Meat, Ground or Chopped — NCHFP
Tested NCHFP pressure-canning directions for ground or chopped bear, beef, lamb, pork, sausage, veal, or venison.
Ingredients
Meat
- 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.
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Recipe Notes
Meat is low acid and requires pressure canning.
Exact source: https://nchfp.uga.edu/how/can/preparing-and-canning-poultry-red-meats-and-seafoods/meat-ground-or-chopped/