Pressure Canning Poultry - Presto 01781 Instructions And Recipes Manual

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 charts.
Altitude and Pressure Chart for Canning Meat,
Poultry, Fish, Seafood, and Soup
Altitude Pounds of Pressure for Pints and Quarts
2,001 – 4,000 ft.
4,001 – 6,000 ft.
6,001 – 8,000 ft.
Processing time is the same at all altitudes.
CANNING RECIPES: MEAT
CUT-UP MEAT (strips, cubes, or chunks)
Bear, Beef, Pork, Lamb, Veal, and Venison
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.
Raw Pack: Fill jars with raw meat pieces, leaving 1-inch
headspace. DO NOT ADD LIQUID. Adjust jar
lids.
Hot Pack: Precook meat until rare by broiling, boiling, or
frying. Pack hot meat loosely in clean, hot Mason
jars, leaving 1-inch headspace. Cover meat with
boiling broth, water, or tomato juice (especially
with wild game) leaving 1-inch headspace. Adjust
jar lids.
Process at 11 pounds pressure – Pints 75 minutes and Quarts 90
minutes. For processing above 2,000 feet altitude, see the chart above
for recommended pounds of pressure.
12 lbs.
13 lbs.
14 lbs.
34
GROUND MEAT
Bear, Beef, Pork, Lamb, Veal, and Venison
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. Adjust jar lids.
Process at 11 pounds pressure – Pints 75 minutes and Quarts 90
minutes. For processing above 2,000 feet altitude, see page 34 for
recommended pounds of pressure.

PRessuRe CanninG PoulTRY

Pressure canning is the only safe method for canning poultry .
Cut poultry into convenient pieces for packing and precook until
medium done or until pieces, when cut, show almost no pink color
at the bone.
Precook by boiling in water or in a concentrated broth for more flavor.
Make broth from bones and bony pieces, neck, back, and wing tips.
Pack hot meat in clean, hot Mason jars, leaving 1-inch headspace.
Do not pack food tightly.
Poultry may be processed with or without salt. If salt is desired, use
only canning salt. Table salt contains a filler which may cause cloudi-
ness in bottom of jar. Use ½ teaspoon salt to each pint, 1 teaspoon
to each quart.
Follow step-by-step directions beginning on page 10 for canning
procedure. Process poultry according to the following recipes.
35