---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Strips, Cubes, or Chunks of Meat
  Categories: Meats, Canning
       Yield: 1 text
  
  
   Bear, Beef, Lamb, Pork, Sausage, Veal, Venison
   
   Procedure: Choose quality chilled meat. Remove excess fat. Soak
   strong-flavored wild meats for 1 hour in brine water containing 1
   tablespoon of salt per quart. Rinse. Remove large bones.
   
   Hot pack--Precook meat until rare by roasting, stewing, or browning in a
   small amount of fat. Add 1 teaspoons of salt per quart to the jar, if
   desired. Fill jars with pieces and add boiling broth, meat drippings,
   water, or tomato juice, especially with wild game), leaving 1-inch
   headspace.
   
   Raw pack--Add 1 teaspoon of salt per quart to the jar, if desired. Fill
   jars with raw meat pieces, leaving 1-inch headspace. Do not add liquid.
   
   Adjust lids and process following the recommendations in Table 1 or
   Table 2 according to the canning method used.
   
   Table 1. Recommended process time for Strips, Cubes, or Chunks of 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 Strips, Cubes, or Chunks of Meat
   in a weighted-gauge pressure canner.
   
   Style of Pack: Hot and Raw.  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
  
 -----