Pressure Canning Poultry; Pressure Canning Fish And Seafood - Presto 0175002 How To Use And Care For

Weighted Gauge Canner: Process at 10 pounds pressure, pints 75 minutes
and quarts 90 minutes. For processing above 1,000 feet altitude, see page
19 for recommended pounds of pressure.
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 clean, hot Mason jars with pieces, leaving 1-inch headspace.
Cover meat with boiling broth, water, or tomato juice, leaving 1-inch
headspace. Adjust jar lids.
Dial Gauge Canner: Process at 11 pounds pressure, pints 75 minutes and
quarts 90 minutes. For processing above 2,000 feet altitude, see page 19
for recommended pounds of pressure.
Weighted Gauge Canner: Process at 10 pounds pressure, pints 75 minutes
and quarts 90 minutes. For processing above 1,000 feet altitude, see page
19 for recommended pounds of pressure.

PRESSURE 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 cloudiness in
bottom of jar. Use ½ teaspoon salt to each pint, 1 teaspoon to each quart.
Follow step-by-step directions for your pressure canner. Process poultry
according to the following recipes.
CUT-UP POULTRY
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Cut poultry into serving size pieces. If desired, remove bone.
Raw Pack: Fill clean Mason jars loosely with raw meat pieces,
leaving 1¼-inches headspace. DO NOT ADD LIQUID. Adjust
jar lids.
Hot Pack: Boil, steam, or bake meat until about two-thirds done.
Fill clean, hot Mason jars with pieces and hot broth, leaving
1¼-inches headspace. Adjust jar lids.
Dial Gauge Canner
Process at 11 pounds pressure
For processing above 2,000 feet altitude, see page 19 for recommended
pounds of pressure.
Weighted Gauge Canner
Process at 10 pounds pressure
For processing above 1,000 feet altitude, see page 19 for recommended
pounds of pressure.
Soak dressed rabbits 1 hour in water containing 1 tablespoon of salt per
quart, and then rinse. Use preparation procedures and processing times
for poultry, omitting salt.

PRESSURE CANNING FISH AND SEAFOOD

Only fresh fish should be canned and these should be bled and thoroughly
cleaned of all viscera and membranes when caught, or as soon as possible.
Canning should be restricted to proven varieties where it is definitely
known that a product of good quality may be obtained.
Follow step-by-step directions for your pressure canner. Process fish and
seafood according to the following recipes.
CANNING RECIPES: FISH AND SEAFOOD
FISH—GENERAL METHOD
For all fish except tuna (see page 23). Clean fish thoroughly, filet large
fish or leave small pan fish whole. Cut into container length pieces. Add
With Bone Without Bone
Pints 65 minutes 75 minutes
Quarts 75 minutes 90 minutes
With Bone Without Bone
Pints 65 minutes 75 minutes
Quarts 75 minutes 90 minutes
RABBIT
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