Meat — Strips, Cubes, or Chunks — NCHFP
Tested USDA/NCHFP pressure-canning directions for strips, cubes, or chunks of meat.
Ingredients
Meat
- 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.
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Recipe Notes
No boiling-water process is recommended for these meat products; pressure canning is required.
Exact source: https://nchfp.uga.edu/how/can/preparing-and-canning-poultry-red-meats-and-seafoods/meat-strips-cubes-or-chunks/