Presto Electric Pressure Washer warranty Pressure Canning Meat, Canning Recipes Meat

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PUMPKIN AND WINTER SQUASH

Wash and remove seeds. Cut into 1-inch slices and peel. Cut flesh into 1-inch cubes. Boil 2 minutes in water. CAUTION: Do not mash or puree. Pack hot squash cubes loosely in clean, hot Mason jars, leaving 1-inch headspace. Cover with boiling water, leaving 1-inch headspace. Adjust jar lids.

Process at 11 pounds pressure – Pints 55 and Quarts 90 minutes. For processing above 2,000 feet altitude, see page 12 for recommended pounds of pressure.

PRESSURE CANNING MEAT

Pressure canning is the only safe method for canning meat.

All meat should be handled carefully to avoid contamination from the time of slaughtering until the products are canned. Animals should be correctly slaughtered, canned promptly or kept under refrigeration until processed. If you slaughter your own meat, contact your local county agricultural agent for complete information on slaughtering, chilling, and aging the meat.

Keep meat as cool as possible during preparation for canning, handle rapidly and process meat as soon as it is packed. Most meats need only be wiped with a damp cloth. Use lean meat for canning; remove most of the fat. Cut off gristle and remove large bones. Cut into pieces convenient for canning.

To prepare broth, place bony pieces in saucepan and cover with cold water. Simmer until meat is tender. Discard fat. Add boiling broth to jars packed with precooked meat and poultry.

Meat should not be browned with flour nor should flour be used in the broth to make gravy for pouring over the packed meat. Pack hot meat loosely, leaving 1-inch headspace in Mason jars.

Meats may be processed with or without salt. If salt is desired, use only canning salt. Table salt contains a filler which may cause cloudiness in bottom of jar. Use ½ teaspoon salt to each pint, 1 teaspoon to each quart. More or less salt may be added to suit individual taste.

Follow step-by-step directions beginning on page 6 for canning procedure. Process meats according to the following recipes.

When pressure canning at altitudes of 2,000 feet or below, process according to specific recipe. When canning at higher altitudes, process according to the following charts.

Altitude chart for canning meat, poultry, fish, seafood, and soup

Altitude

Pints and Quarts

2,001 – 4,000 ft.

12 lbs.

12 lbs.

4,001 – 6,000 ft.

13 lbs.

13 lbs.

6,001 – 8,000 ft.

14 lbs.

14 lbs.

Processing time is the same at all altitudes.

CANNING RECIPES: MEAT

CUT-UP MEAT (strips, cubes, or chunks)

Bear, Beef, Pork, Lamb, Veal, and Venison

Remove excess fat. Soak strong-flavored wild meats for 1 hour in brine water containing 1 tablespoon of salt per quart of water. Rinse. Remove large bones and cut into desired pieces.

Raw Pack: Fill jars with raw meat pieces, leaving 1-inch headspace. DO NOT ADD LIQUID. Adjust jar lids.

Hot Pack: Precook meat until rare by broiling, boiling or frying. Pack hot meat loosely in clean, hot Mason jars, leaving 1-inch headspace. Cover meat with boiling broth, water, or tomato juice (especially with wild game) leaving 1-inch headspace. Adjust jar lids.

Process at 11 pounds pressure – Pints 75 minutes and Quarts 90 minutes. For processing above 2,000 feet altitude, see the chart above for recommended pounds of pressure.

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Contents Pressure Canner Table of ContentsGetting Acquainted Important SafeguardsVent Pipe How to Use Your Canner Before Using Canner for the First TimeFig. J Pressure CanningCanner JAR Capacities for Pressure Canning Maximum Capacity HOW to Pressure can FoodsCare and Maintenance Pressure Canning Fruits and Tomatoes Applesauce Altitude chart for pressure canning fruitAltitude chart for pressure canning tomato recipes ApplesPeaches ApricotsBerries Except Strawberries CherriesTomato Sauce RhubarbTOMATOES-WHOLE or Halved Tomato JuiceAsparagus Altitude chart for canning vegetablesPressure Canning Vegetables Canning Recipes VegetablesCarrots BEANS-GREEN,WAX, ItalianBEANS-FRESH Lima BeetsPEPPERS-HOT or Sweet MushroomsOkra PEAS-GREENPressure canning is the only safe method for canning meat Pressure Canning MeatCanning Recipes Meat Pumpkin and Winter SquashRabbit Pressure Canning PoultryGround Meat CUT-UP PoultryFISH-GENERAL Method Pressure Canning Fish and SeafoodCLAMS-WHOLE or Minced CrabBeef Soup Stock Pressure Canning SoupsHelpful Hints for Pressure Canning Pressure canning is the only safe method for canning soupsHOW to can Foods Using Boiling Water method Dill Pickles Canning Recipes Boiling Water MethodRaspberry JAM Bread and Butter PicklesQuestions? HOW to Pressure Cook FoodsPressure Cooking in Your Pressure Canner Zesty SalsaImportant safety information Helpful Hints for Pressure Cooking Italian Beef Pressure Cooking MeatCooking Recipes Meat POT RoastHAM-BOILED Swiss SteakShort Ribs of Beef Corned BeefLEG of Lamb Lemon Pork ChopsBreaded Pork Chops Spareribs with Barbecue SauceTangy Veal Chops Veal RoastGourmet Veal Steak Braised VealBeef Goulash Pressure Cooking EntreesCooking Recipes Entrees Spaghetti Meat SauceSpareribs and Sauerkraut Beef StewChili CON Carne Pork Chops with VegetablesChop Suey NEW England Boiled DinnerLamb Stew Boston Baked BeansShrimp Jambalaya Pressure Cooking PoultryCooking Recipes Poultry Lima Bean POTCornish Hens in White Wine Chicken ImperialChicken and Dumplings Chicken MarengoVegetable Soup Pressure Cooking SoupsCooking Recipes Soup Florida DuckCooking Recipes Desserts Pressure Cooking DessertsBrown Bread English Plum PuddingBread Pudding Rice PuddingPressure Canning Recipes Recipe IndexService and Parts information National Presto INDUSTRIES, INCEau Claire, Wisconsin
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