Michigan State University Extension
Preserving Food Safely - 01600473
08/03/99

Canning Ground or Chopped Meat


GUIDE 5:6
GROUND OR CHOPPED MEAT

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 1 teaspoon of salt per quart to the
jars, if desired. Adjust lids and process.

Recommended process time for GROUND OR CHOPPED MEAT
in a dial-gauge pressure canner.

Canner Gauge Pressure (PSI)
at Altitudes of 
                 

Style   Jar    Process  0-      2,001-   4,001-   6,001-     

of Pack Size   Time    2,000ft  4,000ft  6,000ft  8,000ft    

Hot    Pints   75 min   11 lb   12 lb    13 lb    14 lb      

      Quarts   90       11      12       13       14

Recommended process time for GROUND OR CHOPPED MEAT in a
weighted-gauge pressure canner. 
                       

                    Canner Gauge Pressure (PSI)              

                        at Altitudes of                      

Style     Jar      Process      0-         Above             

of Pack   Size      Time        1,000 ft   1,000 ft          

Hot      Pints     75 min       10 lb      15 lb             

        Quarts     90           10         15


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