Pressure Canning Meat

1.  Wash and prepare jars, lids and rings.

2.  Optional:  add 1 tsp salt to bottom of jar.

3.  Pack raw meat tightly into prepared jars within 1/2 inch of top of jar.

4.  Wipe rims of jars clean.

5.  Put on warm lids and rings.

6.  Read instructions for pressure canner.  Fill with about 4 quarts of cool-warm water and 1/4 cup of white vinegar.  The canner should not be filled more than 1/2 way with water.

7.  Put filled jars in canner.  Usually you can get 9 comfortably in canner.  If you have a tall canner, place rack on top of first layer of jars and put the next layer in.  This can only be done with pint jars or smaller.

8.  Put lid of canner on and close tightly.

9.  Turn burner on to high heat.  The steam vent (small pipe on top of canner lid) will start to show steam as the water heats up.

10.  Once the steam has a steady output, time it for 10 minutes before placing the weight on the vent.

11.  Once the weight is on the steam vent, pressure will begin to build.  The pressure valve will pop up which indicates that the canner is full of pressure.

12.  Keep canner on high heat until the weight starts to rock or jiggle.  If the rocking becomes violent, turn down the heat until the weight continues with a gentle rock.  You’ll be able to hear it rocking.

13.  Don’t worry if a small puddle of water accumulates under the weight or around the pressure valve.

14.  If you have a canner with a gauge, build pressure to the amount indicated in the recipe.  The weight on the steam valve will also rock.  Turn down the heat to maintain the correct pressure.

15.  Once the correct pressure is reached, begin timing.  For pints of chicken and beef (no bones) the pressure is 10 lbs for 75 minutes (at sea level).  For quarts of chicken and beef (no bones) the pressure is 10 lbs for 90 minutes.

16.  Once the time is up, turn off the heat and let the canner depressurize.  DO NOT TOUCH IT!!!

17.  Once the pressure valve has dropped and is flush against the canner, you can open the lid.

18.  Do not try to cool the canner other than just naturally.

19.  The jars inside the canner are HOT.  You’ll see that the liquid inside the jars is boiling.  The boiling will continue for a couple of hours.

20.  The the jars cool on a cookie rack over night.

21.  After the jars have cooled, remove the ring and wash each jar with hot soap and water.  Dry and label them with what’s in the jars and the month/year.




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