Bear, Beef, Lamb, Pork, Sausage, Veal, Venison

Procedure: Choose fresh, chilled meat. With venison, add one part
high-quality pork fat to three or four parts venison before grinding. Use
freshly made sausage, seasoned with salt and cayenne pepper (sage may cause
a bitter off-flavor). Shape chopped meat into patties or balls or cut cased
sausage into 3- to 4-inch links. Cook until lightly browned. Ground meat
may be sauteed without shaping. Remove excess fat. Fill jars with pieces.
Add boiling meat broth, tomato juice, or water, leaving 1-inch headspace.
Add 2 teaspoons of salt per quart to the jars, if desired.

Adjust lids and process following the recommendations in Table 1 and Table
2 according to the canning method used.

Table 1. Recommended process time for Ground or Chopped Meat in a
dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 75 minutes for
Pints, 90 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 –
2,000 ft: 11 lb.
2,001 – 4,000 ft: 12 lb.
4,001 – 6,000 ft: 13 lb.
6,001 – 8,000 ft: 14 lb.

Table 2. Recommended process time for Ground or Chopped Meat in a
weighted-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 75 minutes for
Pints, 90 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 –
1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

=== * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * format
courtesy of