Selecting, Preparing And Canning Meat And Poultry; Beef, Lamb, Pork, Veal, Venison - T-Fal P31052 User Manual

Hot pack method: Boil drained pears 5 minutes in hot syrup. Fill jars with
hot fruit and cooking liquid, leaving 1/2-inch headspace. Remove any
bubbles. Wipe rims; center lids and screw on the jar bands. Place the jars
in the canner and process following the recommendations below.
Recommended Process Time
Canner Pressure (PSI) Setting at Altitudes of
Style of Pack
Hot only
Selecting, Preparing and Canning Meat and
Poultry

Beef, Lamb, Pork, Veal, Venison

Choose high quality refrigerated meat. Remove excess fat. Cut meat into strips,
cubes or chunks. Soak strong-flavored game for 1 hour in brine containing 1
tablespoon of salt per quart of water. Rinse. Remove large bones. For best
results, only use the hot pack method.
Method: Pressure Can
Procedure: Boil, steam or bake meat until about two-thirds done. Add 1
teaspoon salt per quart to the jar, if desired. Fill jars with pieces and hot broth,
leaving 1-1/4 inch headspace. Remove any bubbles. Wipe rims; center lids and
screw on the jar bands. Place the jars in the canner and process following the
recommendations below.
Recommended Process Time
Canner Pressure (PSI) Setting at Altitudes of
Style of Pack
Hot only
Jar Size Process Time
Pints or
10 minutes
Quarts
Jar Size Process Time
Pints
75 minutes
Quart
90 minutes
0-4000 feet 4000-8000
(5PSI) feet (10PSI)
Setting 1 Setting 2
0-4000 feet 4000-8000
(10PSI) feet (15PSI)
Setting 2 Setting 3
Setting 2 Setting 3
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