  Directions for canning cut-up meat may be used for beef, veal, pork, lamb, and mutton. Meat from large-game animals may be canned by the same directions. Use tender meat—loin and cuts suitable for roasts, steaks, and chops—for canning as large pieces. Use less tender cuts that contain more connective tissue and small pieces for canning as stew meat or ground meat. Use bony pieces for soup. Cut-Up MeatFollow directions for cutting up meat ( Cut tender meat into jar- or can-length strips. Strips should slide into jars or cans easily, with the grain of the meat running the length of the container. Strips may be any convenient thickness, from 1 or 2 inches to jar or can width. Cut less tender meat into chunks or small pieces suitable for stew meat. Small, tender pieces may be packed by themselves, with meat strips, or with stew meat. Hot packPut meat in large shallow pan; add just enough water to keep from sticking. Cover pan. Precook meat slowly until medium done. Stir occasionally, so meat heats evenly. Glass jars.—Pack hot meat loosely. Leave 1 inch of space at top of jars. Add salt if desired: ½ teaspoon to pints or 1 teaspoon to quarts. Cover meat with boiling meat juice, adding boiling water if needed. Leave 1 inch of space at top of jars. Adjust lids. Process in a pressure canner at 10 pounds pressure (240° F.)—
Tin cans.—Pack hot meat loosely. Leave ½ inch of space above meat. Add salt if desired: ½ teaspoon to No. 2 cans or ¾ teaspoon to No. 2½ cans. Fill cans to top with boiling meat juice, adding boiling water if needed. Seal. Process in a pressure canner at 10 pounds pressure (240° F.)—
Raw packCut up meat ( Glass jars.—Leave 1 inch of space above meat. To exhaust air, cook raw meat in jars at slow boil to 170° F., or until medium done (about 75 minutes). (See
Tin cans.—Pack tin cans to top. To exhaust air, cook raw meat in cans at slow boil to 170° F., or until medium
Ground MeatFor grinding, start with fresh, clean, cold meat. Use small pieces of meat from less tender cuts. Never mix leftover scraps with fresh meat. Don’t use lumps of fat. If desired, add 1 level teaspoon of salt per pound of ground meat. Mix well. Hot packShape ground meat into fairly thin patties that can be packed into jars or cans without breaking. Precook patties in slow oven (325° F.) until medium done. (When cut at center, patties show almost no red color.) Skim fat off drippings; do not use fat in canning. Glass jars.—Pack patties, leaving 1 inch of space above meat. Cover with boiling meat juice to 1 inch of top of jars. Adjust jar lids. Process in a pressure canner at 10 pounds pressure (240° F.)—
Tin cans.—Pack patties to ½ inch of top of cans. Cover with boiling meat juice to fill cans to top; seal. Process in a pressure canner at 10 pounds pressure (240° F.)—
Raw packRaw pack is suitable for tin cans. Ground meat canned in bulk is difficult to get out of jars. Tin cans.—Pack raw ground meat solidly to the top of the can. To exhaust air, cook meat at slow boil to 170° F., or until medium done (about 75 minutes). (See
SausageHot packUse any tested sausage recipe. Use seasonings sparingly because sausage changes flavor in canning and storage. Measure spices, onion, and garlic carefully. Omit sage—it makes canned sausage bitter. Shape sausage meat into patties. Precook, pack, and process as directed for hot-packed ground meat. Corned BeefHot packUse any tested recipe to make corned beef. Wash corned beef. Drain. Cut in pieces or strips that fit in containers. Cover meat with cold water and bring to a boil. If broth is very Glass jars.—Leave 1 inch of space above meat. Cover meat with boiling broth or boiling water. Leave 1 inch of space at top of jars. Adjust lids. Process in a pressure canner at 10 pounds pressure (240° F.)—
Tin cans.—Leave ½ inch of space above meat. Fill cans to top with boiling broth or boiling water. Seal. Process in a pressure canner at 10 pounds pressure (240° F.)—
Meat-Vegetable StewRaw pack
Combine ingredients. Yield is 7 quarts or 16 pints. Glass jars.—Fill jars to top with raw meat-vegetable mixture. Add salt if desired: ½ teaspoon per pint or 1 teaspoon per quart. Adjust lids. Process in a pressure canner at 10 pounds pressure (240° F.)—
Tin cans.—Fill cans to top with raw meat-vegetable mixture. Do not add liquid. Add salt if desired: ½ teaspoon to No. 2 cans or 1 teaspoon to No. 2½ cans. To exhaust air, cook stew at slow boil to 170° F., or until medium done (about 50 minutes). (See
Heart and TongueHot packHeart and tongue usually are served as fresh meat. To can, prepare as described below; then follow hot pack directions ( Heart.—Remove thick connective tissue before cutting into pieces. Tongue.—Drop tongue into boiling water and simmer about 45 minutes, or until skin can be removed. Then cut into pieces. Soup StockHot packFor canning, make meat stock fairly concentrated. Cover bony pieces of meat (or chicken) with lightly salted water. Simmer until tender. Skim off fat. Remove all bones. Leave meat and sediment in stock. Glass jars.—Pour boiling soup stock into jars, leaving 1 inch of space at top. Adjust lids. Process in a pressure canner at 10 pounds pressure (240° F.)—
Tin cans.—Fill cans to top with boiling soup stock. Seal. Process in a pressure canner at 10 pounds pressure (240° F.)—
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