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GROUND OR CHOPPED MEAT (Bear, Beef, Lamb, Pork, Sausage, Veal, Venison)
Canned Sausage or Ground Meat
Yield: Varies by meat type and jar size
Ingredients
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Fresh, chilled meat (beef, pork, or venison with pork fat added)
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1 part high-quality pork fat to 3–4 parts venison (if using venison)
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Salt (for seasoning and optional canning addition)
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Cayenne pepper (seasoning)
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Optional: sage (not recommended, may cause bitter off-flavor)
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Boiling meat broth, tomato juice, or water (for covering)
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1 teaspoon salt per quart jar (optional)
Preparation
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Select Meat: Use freshly chilled meat.
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For Venison: Mix 1 part pork fat to 3–4 parts venison before grinding.
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Season & Shape:
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Season with salt and cayenne pepper (avoid sage).
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Form into patties, balls, or cut cased sausage into 3–4 inch links.
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Ground meat may also be sautéed loosely without shaping.
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Brown Lightly: Cook until lightly browned; drain off excess fat.
Packing
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Fill hot jars with browned meat pieces.
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Add boiling broth, tomato juice, or water, leaving 1-inch headspace.
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Add 1 teaspoon salt per quart if desired.
Finishing
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Wipe rims, adjust lids, and process immediately in a pressure canner using recommended processing times for ground meat or sausage.
⚠️ Important: As a low-acid food, sausage and ground meats must be pressure canned for safety.
| Style of Pack | Jar Size | Process Time | 0-1,000 ft | Above 1,000 ft |
|---|---|---|---|---|
|
Hot |
Pints |
75 min |
10 lb |
15 lb |
|
Hot |
Quarts |
90 min |
10 lb |
15 lb |
