Tested pressure-canned meat pieces make a useful stew starter. Beef, lamb, pork, veal, or venison can be combined with vegetables, gravy, mushrooms, or dairy after the jar is opened.
Yield: Varies
Ingredients
- High-quality chilled beef, lamb, pork, veal, or venison
- Boiling broth, meat drippings, water, or tomato juice, for hot pack only
- Salt, optional
Instructions
- Remove excess fat and large bones. Follow the exact tested source for wild-game preparation.
- For hot pack, precook meat until rare by roasting, stewing, or browning in a small amount of fat. Fill jars with pieces and add boiling liquid, leaving 1-inch headspace.
- For raw pack, fill jars with raw meat pieces, leaving 1-inch headspace. Do not add liquid.
- Process pints for 75 minutes or quarts for 90 minutes.
- Use the tested altitude-adjusted pressure.
Notes
Hot pack is preferred for best liquid cover and storage quality.
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: Heat with separately cooked vegetables and thicken after opening for stew, or add mushrooms and a fresh dairy sauce for a stroganoff-style meal.
Tested source: USDA Complete Guide to Home Canning / NCHFP Meat, Strips, Cubes or Chunks