A jar of tested pressure-canned ground or chopped meat shortens the path to tacos, pasta sauce, hash, sandwiches, or a skillet supper. Add sauces, dairy, starches, and other finishers after opening.
Yield: Varies
Ingredients
- Fresh, chilled bear, beef, lamb, pork, sausage, veal, or venison
- Boiling meat broth, tomato juice, or water
- Salt, optional
Instructions
- Shape chopped meat into patties or balls, cut cased sausage into 3- to 4-inch links, or sauté ground meat loose.
- Cook until lightly browned and remove excess fat.
- Fill hot jars with meat.
- Add boiling meat broth, tomato juice, or water, leaving 1-inch headspace.
- Pressure can pints for 75 minutes or quarts for 90 minutes using the tested altitude-adjusted pressure.
Notes
Use freshly made sausage when canning sausage; sage may develop a bitter off-flavor. Follow the tested source’s specific guidance for venison.
Dial gauge: 11 psi at 0–2,000 ft; 12 psi at 2,001–4,000 ft; 13 psi at 4,001–6,000 ft; 14 psi at 6,001–8,000 ft.
Weighted gauge: 10 psi at 0–1,000 ft; 15 psi above 1,000 ft.
Olive & Abbey finish: Season for tacos, fold into tomato sauce, make a quick hash, or build a sandwich filling after opening.
Tested source: USDA Complete Guide to Home Canning / NCHFP Meat, Ground or Chopped