Michigan
State University Extension
Preserving
Food Safely - 01600473
10/13/97
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