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STRIPS, CUBES OR CHUNKS OF MEAT (Bear, Beef, Lamb, Pork, Sausage, Veal, Venison)
Canned Meat (Beef, Pork, Veal, Venison, or Wild Game)
Yield: Varies by meat type and jar size
Ingredients
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Quality, chilled meat (beef, pork, veal, venison, or other wild game)
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1 tablespoon salt per quart of water (for brine soak of wild meats)
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1 teaspoon salt per quart jar (optional, for flavoring)
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Boiling broth, meat drippings, water, or tomato juice (for hot pack only)
Preparation
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Select Meat: Use fresh, chilled meat of good quality.
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Trim: Remove excess fat.
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For Wild Game: Soak strong-flavored meats for 1 hour in brine (1 tablespoon salt per quart of water). Rinse well.
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Bone: Remove large bones before packing.
Packing Methods
Hot Pack (Recommended)
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Precook meat until rare by roasting, stewing, or browning in a small amount of fat.
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Add 1 teaspoon salt per quart jar (optional).
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Fill hot jars with precooked meat.
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Cover with boiling broth, meat drippings, water, or tomato juice (tomato juice especially recommended for wild game), leaving 1-inch headspace.
Raw Pack
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Add 1 teaspoon salt per quart jar (optional).
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Pack raw meat pieces loosely into jars, leaving 1-inch headspace.
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Do not add liquid.
Finishing
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Wipe rims, adjust lids, and process immediately in a pressure canner according to recommended times for meats and wild game.
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Maintain correct headspace for best sealing and safety.
⚠️ Important: All meats and wild game are low-acid foods and must always be pressure canned — water-bath canning is unsafe.
| Style of Pack | Jar Size | Process Time | 0-1,000 ft | Above 1,000 ft |
|---|---|---|---|---|
|
Hot and Raw |
Pints |
75 min |
10 lb |
15 lb |
|
Hot and Raw |
Quarts |
90 min |
10 lb |
15 lb |
