---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Ground or Chopped Meat
  Categories: Canning, Meats
       Yield: 1 text
  
  
   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 2 teaspoons of salt per quart to the jars,
   if desired.
   
   Adjust lids and process following the recommendations in Table 1 and
   Table 2 according to the canning method used.
   
   Table 1. Recommended process time for Ground or Chopped Meat in a
   dial-gauge pressure canner.
   
   Style of Pack: Hot.  Jar Size: Pints, Quarts.
   Process Time: 75 minutes for Pints, 90 minutes for Quarts.
   Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
                                   2,001 - 4,000 ft: 12 lb.
                                   4,001 - 6,000 ft: 13 lb.
                                   6,001 - 8,000 ft: 14 lb.
   
   Table 2. Recommended process time for Ground or Chopped Meat in a
   weighted-gauge pressure canner.
   
   Style of Pack: Hot.  Jar Size: Pints, Quarts.
   Process Time: 75 minutes for Pints, 90 minutes for Quarts.
   Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
                                     Above 1,000 ft: 15 lb.
   
   ===========================================================
   * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
   * Meal-Master format courtesy of Karen Mintzias
  
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