Pressure Canning Meat - Presto 01781 Instruction Manual

Pressure canner and cooker

Instructions and recipes manual (41 pages)

Table of Contents

Wash and remove seeds. Cut into 1-inch slices and peel. Cut flesh into 1-inch cubes.

Hot Pack: Boil 2 minutes in water. Note: Do not mash or purée. Pack hot squash cubes loosely in clean, hot Mason jars, leaving 1-inch

headspace. Cover with boiling water, leaving 1-inch headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece lids.

Process at 11 pounds pressure, pints 55 minutes and quarts 90 minutes. For processing above 2,000 feet altitude, see chart on page 13

for recommended pounds of pressure.

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 and 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 pot 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 4 for canning procedure. Process meats according to the recipes below.

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 chart.

CANNING RECIPES: MEAT

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.

Hot Pack: Precook meat until rare by broiling, boiling, or frying. Pack hot meat loosely in clean, hot Mason jars, leaving 1-inch head-

space. Cover meat with boiling broth, water, or tomato juice (especially with wild game), leaving 1-inch headspace. Remove

air bubbles. Prepare jar rims. Adjust two-piece lids.

Raw Pack: Fill jars with raw meat pieces, leaving 1-inch headspace. DO NOT ADD LIQUID. Remove air bubbles. Prepare jar rims.

Adjust two-piece lids.

Process at 11 pounds pressure, pints 75 minutes and quarts 90 minutes. For processing above 2,000 feet altitude, see chart above for

recommended pounds of pressure.

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). Add 1 teaspoon salt to each pound of ground meat if desired. Mix well.

Shape meat into patties or balls or cut cased sausage into 3- to 4-inch links. Cook until lightly browned. Ground meat may be sautéed

without shaping. Remove excess fat. Fill jars with pieces, leaving 1-inch headspace. Cover meat with boiling broth or water, leaving

1-inch headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece lids.

Process at 11 pounds pressure, pints 75 minutes and quarts 90 minutes. For processing above 2,000 feet altitude, see chart above for

recommended pounds of pressure.

PUMPKIN AND WINTER SQUASH