Home Canning of Meat 1963

-- 

Human Nutrition Research Division 

Agricultural Research Service 

Home and Garden Bulletin 6, USDA, 1951

Slightly revised September 1963 

Archive copy of publication, do not use for current recommendations. 

The PDF file was provided courtesy of the National Agricultural Library.

Scroll down to view the publication. 

Agricultural Network Information Center
MEAT

REMINDERS

FOR SUCCESS

> Only good fresh

meat for canning

> Meat, utensils,

everything clean

^Directions up to date

1

 Steam-pressure

canner in

good order

'Glass jars or tin

cans—seal airtight

Store cool and dry
USE A STEAM-PRESSURE CANNER

What to can.—Beef, veal, mutton, lamb,

pork, and rabbit are all successfully canned at

home. So are various kinds of poultry—chicken,

duck, goose, guinea, squab, turkey. Meat of

large-game animals may be canned like beef/

that of game birds and small-game animals like

poultry.

All of the meats mentioned above may be

canned by directions given in this publication.

Directions are also given for canning beef-andvegetable stew, pork and beans with tomato or

molasses sauce, and baked beans with pork.

Follow directions carefully when canning all

meats and meat-and-vegetable mixtures. Processing times were developed for the preparation

methods given. Use of different recipes by home

canners may slow up heating and result in underprocessing.

Fresh . . • clean . . • cold.—Can only

meat from healthy animals in tiptop condition,

slaughtered and handled in a sanitary way.

After killing, chill meat at once and keep it

'^d until canning time,- or else can the meat

as soon as body heat is gone from it. Chilled

meat is easier to handle.

Chilling calls for refrigeration or for weather

that can be counted on to keep the meat at 40°

F. or lower. Meat held at temperatures near

freezing may be canned at any convenient time

within a few days after killing.

If the meat must be held longer, it should be frozen and kept at temperatures of 10° F. or lower until

canning time. Then cut or saw the frozen meat

into strips 1 or 2 inches thick. Or, if necessary to

defrost, thaw the meat at temperatures of 45° F.

or lower. Keep meat as cool as possible during

preparation for canning, handle rapidly, and

process as soon as packed.

Choice of ways to pack.—Two main ways of

packing meats for home canning are given—the

hot pack, and the raw pack heated in open containers before processing. For poultry, directions

are also given for packing raw in quart jars and

processing with no preheating.

Salt.—Salt does not help preserve meat in

Canning. Add it for flavor if you wish.

For safe canning, meat must be heated in a

pressure canner. "Processing" is the word for this.

The meat must be processed at sufficiently high

temperature and held there long enough to make

sure of killing bacteria that cause dangerous

spoilage.

The only practical way to get this high temperature is by using a steam-pressure canner.

By holding steam under pressure this way you

can quickly gef a temperature of 240° F. or more.

If meat is not properly processed, it may spoil

or even lead to serious food poisoning.

Pressure saucepans.—A pressure saucepan

that is equipped with an accurate indicator or

gage for controlling pressure at 10 pounds (240°

F.) may be safely used for processing meats in

pint jars or No. 2 tin cans. To use, add 20 minutes to the regular processing times. Longer

processes are necessary because pressure saucepans heat and cool more rapidly than large

pressure canners.

Ill meat hot er

reasonable time.
YOUR PRESSURE CANNER3 QUESTIONS

1. Do you live high above sea level?

If so, you must use more than 10 pounds steam

pressure to get a temperature of 240° F. Your

rule is: For each 2,000 feet above sea level, add

1 pound of pressure.

If your pressure cooker has a weighted gage,

the gage may need to be corrected for altitude

by the manufacturer. Process for the length of

time given in the directions on pages 10 to 15.

2. Is your pressure gage accurate?

A weighted gage needs only to be thoroughly

clean. It needs no adjustment.

A dial gage should be checked before the

canning season/ oftener if you use the canner

a great deal. Ask your county home demonstration agent, your dealer, or manufacturer about

checking. If the test shows your gage is "off/1

tie a tag on the canner stating how far off it is.

If it reads 5 pounds or more off, you'd better

get a new gage. But if it is 1 to 4 pounds off, you

can correct it this way:

The meat is to be processed at 10 pounds

steam pressure.

So if the gage reads high—

1 pound high—process at 11 pounds.

2 pounds high—process at 12 pounds.

3 pounds high—process at 13 pounds.

4 pounds high—process at 14 pounds.

If the gage reads low—

1 pound low—process at 9 pounds.

2 pounds low—process at 8 pounds.

3 pounds low—process at 7 pounds.

4 pounds low—process at 6 pounds.

3. Is the canner thoroughly clean?

Wash the canner kettle well, before and after

each using. Don't wash the lid—just wipe it

with a soapy cloth, then with a damp, clean

cloth, and dry well.

Keep pet cock and safety valve clear at all

times.

When the canner is working.—Follow the

manufacturer's directions for your own canner.

The pictures on pages 5-9 show how to proceed.

KNIVES, PANS, TABLE TOPS

For success in your canning, have every utensil

and piece of equipment just as clean as can be.

Leave everything thoroughly clean after the day's

work.

Metal, enamelware, porcelain.—Scrub

with hot soapy water/ rinse with boiling water.

Wood.—Cutting boards, table tops where meat

has rested, and wood utensils need special treatment to keep bacteria under control. Scrape

them, scrub with hot soapy water, and rinse with

boiling water. Then disinfect, using a hypochlorite solution or a chloride of lime bleaching fluid

diluted according to directions on can. Let this

stay on about half an hour/ then wash it off with

scalding water.

Linoleum.—Don't let meat lie on linoleum,

for scalding and disinfecting are too harsh for

linoleum.

Cloths.—Rinse out meat juices with cool water.

Then wash cloths in soapy hot water and boil.

Rinse in the same kind of disinfectant you use for

wood.

IF YOU USE TIN CANS

Use plain tin cans, in good condition.—

C-enamel and R- or sanitary-enamel cans prevent

some foods from discoloring, but this is not the

case with meats. The fat may cause enamel to

peel off, and, while thi»s is not harmful, it makes

the canned meat look unattractive. So use only

plain tin cans for meat.

See that cans, lids, and gaskets are perfect.

Discard badly bent, dented, or rusty cans and lids

with scratched or torn gaskets.

Sizes to use:

No. 2 can—holds 2% cups (20 ounces)

No. 2% can—holds 3*/2 cups (28 ounces)

No. 3 can—holds about 4 cups (33 ounces)

Tin cans call for a sealer.—Be sure you

have a sealer in good working order, or else arrange to can in tin at a food-preservation center.

Make sure that the sealer you

use is properly adjusted. One

test is to put a little water into

a can, seal it, then submerge

the can in hot water for a few

minutes. If air bubbles rise from

around the lid of the can, the

seam is not tight, and the sealer

needs further adjusting.
IF YOU'RE USING GLASS JARS Main types of closures and how to use them

Mason jar with two-piece mefal cap

Jars—perfect and clean.—Examine jars

carefully—especially old home-canning jars^ and

commercial food jars—for defects that may cause

sealing failures. Slight dips, chips, crevices, or

high seams in the top sealing edge, or rough edges

at the top may keep jars from sealing.

If a jar is to be sealed with a cap that screws

on, be sure the thread at the neck is deep enough

and the neck high enough so that the cap can be

screwed down tight.

Check commercial food jars to be sure they can

be sealed with home-canning caps/ some have

openings slightly too large or too small.

Wash jars in hot soapy water. Rinse well.

Sizes to use.—Don't can meat in any jar

larger than a quart. Pints are even better than

quarts. Meat canned in half-gallon jars is not of

satisfactory quality because of the long processing

necessary.

Closures to fif.—See that you have a lid or

cap to make an airtight seal on each jar. Discard lids or caps with dents, cracks, chips, or any

other defects that will prevent an airtight seal.

Prepare closures for canning as recommended

by the manufacturer.

Rubber jar rings.—If a separate rubber ring

is needed, use a new ring of the right size for the

jar. Don't test by stretching.

Wash rings in hot soapy water. Rinse well.

Metal lid with

sealing

compound

Seals here

Just before use.—Some of these self-sealingtype lids need to be placed in boiling water

before use, others need only to be washed and

rinsed. Follow manufacturer's directions.

When canning.—fill jar/ put lid on so that sealing compound is next to glass. Screw metal band

on tight by hand. When screwed down tight,

this lid has enough "give" to let air escape during

canning.

After canning.—This is a self-sealing closure.

Do not tighten screw band further after taking jar

from canner.

Next day.—When jar has cooled, take off screw

band if you can without forcing. If band sticks,

cover for a minute or two with a hot, damp cloth,

to loosen.

Mason Jar with zinc porcelain-lined cap

When canning.—Fit wet ring down on jar

shoulder, but don't stretch more than needed.

Fill jar. Then screw cap down firmly and turn it

back 14 inchAfter canning.—As soon as you take jar from

canner, quickly screw cap down tight, to complete

seal.

Wire-bail-type jar with glass lid

When canning.—Fit wet rubber ring on ledge

at top of empty jar. Fill jar. Put on glass lid.

Push long wire over top of lid, so it fits into groove.

Leave short wire up.

After canning.—As soon as you take jar from

canner, quickly push short wire down to complete

seal.
H O W T O C A N POULTR Y

Directions given here for chicken

apply also to other poultry, rabbit,

and small game. These pictures

show the wrre-bail-type glass Jars/

other types of jars (p. 4) or tin

cans may be used.

Directions for canning poultry

without bone are given in the

Timetable (pp. 10-11).

Canning provides a good way to

use cockerels and young nonlayhem, as well as stewing

A quick and simple way to

cut 'up a bird is shown. Instead

of drawing the bird, you, cut away

1. Wash the picked bird, but don't soak

it in water. Then wipe with a clean,

damp cloth.

2. With a sharp knife, cut off wings and

legs at joint. Pulling on wing or leg

while cutting will help in disjointing bird.

3. Divide the body by cutting from end

of breastbone to backbone on a line

along ends of ribs. Don't cut so deep

that you cut into the body cavity and

puncture the entrails. Turn bird over;

cut other side the same way.

4. Lay bird on back. Break the backbone. Cut around vent; remove and discard entrails, saving the giblets. Be careful not to break gall bladder or meat

will be bitter. Remove and discard lungs

and kidneys, and cut off oil sac near tail.

5. Separate breast by cutting straight

down between wishbone and point of

breast. Leave meat attached to wishbone.

6. Remove breast meat from center bone

by carving down side of breast.

7. Cut legs into drumsticks and second

joints. Saw drumsticks off short, if desired. As you cut, trim off large lumps

of fat. Sort pieces into 3 piles: Meaty

pieces, bony pieces, and giblets.
H O W TO CA N POULTR Y

71

ill

8. You'll nee,d hot water or broth as

liquid. To make broth: Use bony pieces.

Cover with cold water; simmer until meat

is tender. Drain broth into bowl, skim

off fat. Strip meat from bones and, if

desired, can as little pieces.

9. Pour hot water or broth over raw

meaty pieces in cooking pan, to almost

cover meat. Put on lid and precook meat

until medium done, or until pieces, when

cut, show almost no pink color at the center.

10. If using salt, put level measure in

empty glass jars: */2 teaspoon in pint jars/

1 teaspoon in quarts. To heat jars and

lids ready for packing, pour about 3

inches of warm water into canner, set in

loaded rack, and put on canner lid ...

but don't clamp. Set over heat.

11. When jars are hot and ready for

packing, take one at a time from hot

water. Work quickly so chicken will be

hot when jar is Pilled,

16. Wipe jar rim and rubber ring clean.

One greasy bit can keep the jar from

sealing airtight.

17. Put on glass lid so groove on top is

at right angles to bail. Push long wire

bail over lid into groove. Leave the

short wire up, loose. Work quickly.

18. Put each jar back into canner as

soon as it's filled. If some of the water

in the canner has boiled out, replace it

to be sure the canner won't boil dry and

be damaged during canning. Fasten lid

securely on canner.

19. Let steam pour from open pet cock

or weighted gage opening for at least 10

minutes. Then shut pet cock, or put on

weighted gage.
H O T PACK , WIT H BON E

12. Dip rubber ring in hot water and put

the hot ring on jar ... if using another

type of jar, follow directions on page 4

for adjusting rubbers and tops.

13. Pack second joints and drumsticks

with skin next to glass; breast in center of

jar; smaller pieces fitted in. Leave about

1 inch at the top for head space.

14. Cover chicken with hot broth/ it wih

take about % to % cup for each quari

jar. Again leave 1 inch for head space.

15. Work out air bubbles in jar by pushing a knife blade down the sides. Add

more broth, if needed, to cover chicken,

but be sure to leave 1 inch head space.

20. When pressure is at 10 pounds, note

the time . . . adjust heat under canner

to keep pressure steady. Process chicken

with bone 65 minutes for pint jars; 75 for

quarts. Watch the clock. When time's

up, slide canner away from heat.

21. To keep from drawing liquid out of

glass jars, let pressure fall to zero. This

will take about half an hour. Then wait

a minute or two before slowly opening pet

cock. Unfasten lid and tilt far side up, to

keep steam away from your face.

22. Take out jars; quickly push the short

wire down to complete seal of each jar.

Protect your hands with thick cloth. Set

jars out to cool right side up, on a rack

or thick cloth or paper. Keep jars away

from drafts and sudden cold. Don't cover.

23. Let jars cool overnight. Then test

for leaks by turning jar partly over in

hands. Before storing canned food,

wipe containers clean. Label to show

contents, date, and lot number if you

canned more than one lot in a day.
These pictures show fresh pork,

Beef and other lean meats may be

canned the same way. Glass jars

(see p. 4} may be used as well as

tm cans. ; /• -v. •:•:•• ; >"."v '••••• '

Isr canning meat In large

pieces, select cuts commonly used

f||^ or chops. Cuts

that contain

small plf cesmay

y- j * peat, or

to can,

8. Wipe can lids with a damp cloth.

Place a lid on each can, gasket side

down.

H O W T O CA N POR K

1. With a clean, damp cloth, wipe cuts

chosen for canning in large pieces. Cut

meat from bone. Set aside bones for

soup.

2. Trim away most of the fat without

unduly slashing the lean. Too much fat

makes meat hard to process.

3. Wash tin cans in cool water—no

soap—and rinse. Don't wash can lids.

If you add salt, put it in empty cans:

% teaspoon (level measure) in No. 2

can/ % teaspoon in No. 2% can/ 1 teaspoon in No. 3 can.

9. Seal cans immediately. Follow directions that came with your sealer. The

finished seam between lid and can should

be smooth and even. Wipe the sealed

cans clean of grease . . . ready for

canner.

10. Have about 3 inches of boiling water

in steam-pressure canner ... so it won't

boil dry and be damaged. Place rack

with cans in canner. A 7-qucrt canner

will hold cans stacked two deep.

11. Fasten lid securely on canner. Let

steam pour from open pet cock or weighted

gage opening for at least 10 minutes.

Then shut pet cock or put on weighted

gage.
. .O R OTHER MEAT, RAW PACK

4. Cut meat in can-length strips, so that

grain of the meat runs the length of the

can. Use tidbits to fill space, or set them

aside to can for stew meat, ground meat,

or soup. Fill cans to top with one or

more strips of meat.

5. Set open cans in a large vessel with a

good lid. Have water about 2 inches

below can tops. Cover vessel and heat

at slow boil.

6. If you have a thermometer, insert it to

center of can. Meat is ready when temperature at center of can is 170° F. jf

you have no thermometer, cook until

meat is medium done, about 50 minutes.

7. As you take out each can, press meat

down about % inch below rim. Add

boiling water, if needed, to fill can with

liquid to top.

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m

12. When pressure is at 10 pounds, note

the time . . . adjust heat under canner

to keep pressure steady. Process No. 3

or No. 2% cans packed with large pieces

of meat 90 minutes/ process No. 2 cans

65 minutes. When time's up, slide canner

from heat.

13. With No. 3 cans, let pressure fall to

zero (about % hour), wait a minute or

two then slowly open pet cock. With

smaller cans, open pet cock without waiting for pressure to fall. Unfasten cover,

tilt lid far side up, to keep steam away

from your face.

14. Take out cans with tongs or thick

cloth and cool at once in clean, cold

water—preferably running water—until

cans are lukewarm . . . still warm enough

to dry off quickly so as to prevent rust.

15. Stagger the cans as you stack them,

to speed cooling. Before labeling, wipe

clean and examine for leaky seals. Store

in a cool, dry place.
CANNIN G TIMETABL E

POULTRY

Hot pack, with bone

1. Bone the breast, saw drumsticks off short, if desired, but leave bone in

other meaty pieces, such as second joints. Trim off large lumps of fat.

Sort into meaty pieces and bony pieces. Set aside giblets to can

separately

2. Broth or hot water will be needed as liquid. To make broth, use

bony pieces: Cover them with cold water, simmer until meat is tender.

Drain broth into bowl; skim off fat. Remaining meat stripped from

bone may be canned as little pieces.

3. Pour hot broth or hot water over raw meaty pieces in cooking pan to

cover meat. Put on lid and precook until meat is medium done, or,

when cut, shows almost no pink color at center of pieces. Stir occasionally, so meat will heat evenly.

4. If salt is desired, put level measure into clean empty containers:

Y% teaspoon in pint jar or No. 2 can/ % teaspoon in No. 2]/2

 can;

1 teaspoon in quart jar or No. 3 can.

5. Pack second joints and drumsticks. Have skin next to glass or tin.

Fit breasts into center, smaller pieces where needed. Leave about

1 inch above meat in glass jars for head space/ ]/2 'ncn 'n T"

m

 cans.

6. Cover meat with hot broth, using about YQ to % cup for each quart

container. Leave 1 inch for head space in jars/ fill cans to top.

7. Work out air bubbles with knife. Add more liquid, if needed, to

cover meat. Be sure to leave 1 inch head space in jars, and have

tin cans filled to top.

8. Adjust lids on glass jars (p. 4)/ seal tin cons.

9. Process at once in the steam pressure canner at 10 pounds pressure

(240° F.)—

Pint jars 65 min. No. 2 cans 55 min.

Quart jars 15 min. No. 2% and No. 3 cans.. 75 min.

Hot pack, without bone

Follow directions for hot-packed poultry with bone, with these exceptions:

Remove bone—but not skin—from meaty pieces. You can bone

poultry either raw, or after precooking.

Boned poultry must be processed in the steam-pressure canner longer

than poultry with bone. Process at 10 pounds pressure (240° F.)—

Pint jars 75 min. No. 2 cans 65 min.

Quart jars 90 min. No. 21/s and No. 3 cans.. 90 min.

Raw pack, with bone

1. Bone the breast, saw drumsticks off short, if desired, but leave bone

in other meaty pieces/ such as second joints. Trim off large lumps of

fat. Sort into meaty pieces and bony pieces. Set giblets aside to

can separately.

2. If salt is desired, put level measure into clean, empty containers:

YQ teaspoon in pint jar or No. 2 can/ % teaspoon in No. 21/2

 can

/

1 teaspoon in quart jar or No. 3 can.

3. Pack second joints and drumsticks. Have skin next to glass or tin.

Fit breasts into center, smaller pieces where needed. Pack glass jars

to about 1 inch of top/ pack tin cans to top.

4. Set open jars or cans in large vessel with warm water about 2 inches

below rim of jar or can. Cover vessel and heat at slow boil until

meat in all containers is steaming hot and medium done, about 50

minutes in tin cans/ 75 minutes in glass jars. If you have a thermometer, meat is heated enough when center of jar registers 1 70° F.

5. Adjust lids on glass jars (p. 4)/ seal tin cans.

6. Process at once in the steam-pressure canner at 10 pounds pressure

(240° F.)-

Pint jars 65 min. No. 2 cans 55 min.

Quart jars 75 min. No. 2%and No. 3 cans.. 75 min.

10
CANNIN G TIMETABL E

Cold pack, with bone

This method is the same as for raw pack, with bone, except for omission

of step 4 and longer processing time. Do not use excessively fat poultry.

Follow directions for raw pack, with bone, steps 1,2,and 3. Use only

quart glass jars. Omit step 4. Adjust jar lids (step 5). Process at once

in steam-pressure canner at 10 pounds pressure (240° F.)—

Quart jars 80 min.

Raw pack, without bone

Follow directions for raw-packed poultry with bone, with these exceptions:

Remove bone—but not skin—from meaty pieces before packing.

Boned chicken must be processed longer in the steam-pressure canner

than chicken with bone. Process at 10 pounds pressure (240° F.)—

Pint jars 75 min. No. 2 cans 65 min.

Quart jars 90 min. No. 2% and No. 3 cans. * 90 min.

4. Cover giblets with hot broth or hot water. Leave 1 inch for head

space in jars,- fill cans to top.

5. Work out air bubbles with knife. Add more liquid, if needed, to

cover meat. Be sure to leave 1 inch head space in jars and have

cans filled to top.

6. Adjust lids on glass jars (p. 4); seal tin cans.

7. Process at once in the steam-pressure canner at 10 pounds pressure

(240° F.)—

Pint jars 75 min. No. 2 cans 65 min.

RABBIT

Prepare the meaty pieces, with or without bone, and pack and process

as for chicken.

GIBLETS

Because of flavor, it is best to can livers alone. Gizzards and hearts

may be canned together. Since these are ordinarily canned in small

quantities, directions are given only for pint jars and No. 2 cans.

Hot pack

1. Put giblets in cooking pan. Cover with broth made from bony pieces,

or hot water. Cover pan and precook giblets until medium done.

Stir occasionally.

2. If salt is desired, put level measure into clean, empty containers:

Y% teaspoon in pint jar or No. 2 can.

3. Pack giblets hot. Leave about 1 inch above meat in glass jars for

head space,- V$> inch in tin cans.

TO FIGURE YIELD OF CANNED

MEAT FROM FRESH

Here is a table to help you figure how many glass jars or tin cans of

meat you will get from a given quantity of fresh meat:

For a quart jar or No. 3 can, allow about—

5 to 51/2 pounds of pork loin (untrimmed).

5 to 5^/2 pounds of beef rump (untrimmed).

3 to 31/2 pounds of beef round (untrimmed).

4

1

/2 to 51/2 pounds of chicken (dressed, undrawn) to be canned with

bone.

7 to 8 pounds of chicken (dressed, undrawn) to be canned without

bone.

11
CANNIN G TIMETABL E

BEEF, VEAL, PORK, LAMB

For canning as large pieces, use loin and other cuts suitable for roasts,

steaks, or chops. For canning as stew meat, use the less tender cuts and

smaller pieces.

Cut meat from bone. Set aside bones to make broth or soup. Trim

away most of the fat without unduly slashing the lean.

For larger pieces, cut into pieces that will slip easily into the glass jars

or tin cans, with the grain of the meat running lengthwise.

The smaller pieces of stew meat are handled and processed just like

larger pieces.

Hot pack

1. Put meat in large shallow pan/ add just enough water to keep from

sticking. Cover pan and precook meat slowly until medium done,

stirring occasionally, so meat will heat evenly.

2. If salt is desired, put level measure into clean, empty containers:

YQ teaspoon in pint jars or No. 2 cans/ % teaspoon in No. 2]/£ cans/

1 teaspoon in quart jars or No. 3 cans.

3. Pack meat hot. Leave about 1 inch above meat for head space in

glass jars/ Y% inch in tin cans.

4. Cover with meat juice, adding hot broth or water if needed. Again

leave 1 inch at top of glass jars for head space/ fill tin cans to top.

5. Work out air bubbles with knife. Add more liquid, if needed, to

cover meat. Be sure to leave 1 inch head space in jars, and have

cans filled to top.

6. Adjust lids on glass jars (p. 4)/ seal tin cans.

7. Process at once in the steam-pressure canner at 10 pounds pressure

(240° F.)—

Pint jars 75 min. No. 2 cans 65 min.

Quart jars 90 min. No. 2% and No. 3 cans.. 90 min.

Raw pack

1. If salt is desired, put level measure into clean, empty containers:

YQ teaspoon in pint jars or No. 2 cans/ % teaspoon in No. 2]/2 cans/

1 teaspoon in quart jars or No. 3 cans.

2. Pack containers with raw, lean meat. Leave about 1 inch above

meat in glass jars/ fill tin cans to top.

3. Set open jars or cans in large vessel with warm water about 2 inches

below rim of jar or can. Cover vessel and heat at slow boil until

meat in all jars or cans is steaming hot and medium done, about 50

minutes in tin cans/ about 75 minutes in glass jars. If you have a

thermometer, meat is heated enough when center of jar or can registers

1 70° F. Press meat down into tin cans Y<2 inch below rims and add

boiling water, if needed, to fill to top.

4. Adjust lids on glass jars (p. 4); seal tin cans.

5. Process at once in the steam-pressure canner at 10 pounds pressure

(240° F.)—

Pint jars 75 min. No. 2 cans 65 min.

Quart jars 90 min. No. 21/s and No. 3 cans.. 90 min.

GROUND MEAT

For grinding, use small pieces or meat from the less tender cuts, but

make sure the meat is fresh and kept clean and cold. Never mix in

scraps of doubtful freshness . . . they may spoil a whole batch/ and

don't use lumps of fat.

If desired, add 1 level teaspoon of salt to the pound of ground meat,

mixing well.

Hot pack

1. Form ground meat into fairly thin cakes that can be packed in glass

jars or tin cans without breaking.

2. Put meat cakes into cooking pan. Precook in oven until medium

done or, when cut into, red color at center of cakes is almost gone.

12
CANNIN G TIMETABL E

Hot pack—Continued

3. Pack cakes hot. Leave 1 inch above meat in glass jars for head

space,- YQ inch in tin cans.

4. Skim fat off drippings and do not use the fat in canning.

5. Cover with meat juice, adding hot water if needed. Leave about

1 inch above meat in glass jars for head space/ fill tin cans to top.

6. Work out air bubbles with knife. Add more liquid, if needed, to

cover meat. Be sure to leave 1 inch head space in jars, and have

cans filled to top.

7. Adjust lids on glass jars (p. 4); seal tin cans.

8. Process at once in the steam-pressure canner at 10 pounds pressure

(240° F.)—

Pint jars 75 min. No. 2 cans 65 min.

Quart jars 90 min. No. 21/t and No. 3 cans.. 90 min.

Raw pack

This method is suitable only for tin cans. It is difficult to get canned

ground meat out of glass jars when packed this way.

1. Without forming cakes, pack raw ground meat solidly into tin cans

level with the top.

2. Place open cans in large vessel with water about 2 inches below can

rim. Cover vessel and heat at slow boil until meat in all cans is

steaming hot and medium done, about 75 minutes. If you have a

thermometer, meat is heated enough when meat in center of can registers 170° F. Press meat down into cans about M> inch below rim.

3. Seal tin cans.

4. Process at once in the steam-pressure canner at 10 pounds pressure

(240° F.)—

No. 2 cans 100 min. No. 2% and No. 3 cans. 135 min.

SAUSAGE

Use any tested sausage recipe, but omit sage as it is likely to give

the canned sausage a bitter flavor. Go easy with other spices, onion,

and garlic, because flavors change with processing and storing.

Shape sausage meat into cakes. Precook, pack, and process like

ground meat, hot packed.

CORNED BEEF

Hot pack

1. Wash the corned beef, cut into pieces suited to packing.

2. Cover meat with cold water and bring to boil. If broth tastes very

salty, drain and cover meat with fresh water, and parboil again.

3. Pack hot meat. Leave about 1 inch above meat in glass jars for

head space/ Y% 'ncn m tin cans.

4. Cover meat with hot broth or hot water, using about Y% to % cup for

each quart container. Leave 1 inch for head space in jars/ fill cans

to top.

5. Work out air bubbles with knife. Add more liquid, if needed, to

cover meat. Be sure to leave 1 inch head space in jars, and have

cans filled to top.

6. Adjust lids on glass jars (p. 4); seal tin cans.

7. Process at once in the steam-pressure canner at 10 pounds pressure

(240° F.)—

Pint jars 75 min. No. 2 cans 65 min.

Quart jars 90 min. No. 2% and No. 3 cans.. 90 min.

13
CANNIN G TIMETABL E

HEART AND TONGUE

The heart and tongue are generally used as fresh meat. If you do wish

to can them follow directions for beef, veal, pork, lamb as hot packed,

with these differences.

Heart.—Remove thick connective tissue before cutting into pieces.

Tongue.—Drop tongue into boiling water and simmer about 45 minutes

or until skin can be removed, before cutting into pieces.

BEEF-VEGETABLE STEW

Raw pack

1. Mix the following ingredients:

Stewing beef, cut in 1 ]/£-inch cubes 2 quarts

(See "Beef, veal, pork, lamb,n p. 12)

Potatoes, pared or scraped, cut in ]/2-inch cubes 2 quarts

Carrots, pared or scraped, cut in ]/2-inch cubes. 2 quarts

Celery, cut in !4-incn pieces 3 cups

Onions, small, peeled (whole, if 1 inch or less in diameter).... 7 cups

2. If salt is desired, put level measure into clean, empty containers:

1/2 teaspoon in pint jars or No. 2 cans, 1 teaspoon in No. 2]/2 cans or

quart jars.

3. Fill containers with raw meat-vegetable mixture, leaving no head

space.

4. Glass jars.—Adjust lids on jars (p. 4).

Tin cans.—Set open cans in large vessel with warm water about 2

inches below rim of cans. Cover vessel and heat at slow boil until

stew in cans is steaming hot, about 50 minutes. If you have a thermometer, stew is heated enough when center of can registers 170° F.

Seal cans.

5. Process at once in the steam-pressure canner at 10 pounds pressure

(240° F.)—

Pint jars 60 min. No. 2 cans 40 min.

Quart jars 75 min. No. 21/2 cans 45 min.

PORK AND BEANS WITH SAUCE

The following method may be used to can pork and beans with either

tomato or molasses sauce.

1. Sort and wash dry beans (kidney, navy, or yellow eye). Soak them

in water for 1 5 hours (overnight). Drain. Immerse in boiling water for

5 minutes and drain. Or, immerse washed beans in boiling water, boil

2 minutes, then remove from heat and let soak 1 hour. Heat to boiling,

drain, and save liquid for making sauce.

2. Make sauce. See recipes below.

3. Fill containers three-fourths full with hot prepared beans, add small

piece of salt pork, ham, or bacon, and add tomato or molasses sauce.

Leave YQ inch at top of glass jars for head space/ leave

 1/4 inch at top

of tin cans.

4. Glass jars.—Adjust lids on glass jars (p. 4).

Tin cans.—Set open cans in large vessel with warm water about 2

inches below rim of cans. Cover vessel and heat at slow boil until

beans are steaming hot, about 1 5 minutes. If you have a thermometer,

beans are heated enough when center of can registers 170° F. Seal

cans.

5. Process at once

(240° F.)—

in steam-pressure canner at 10 pounds pressure

Pint jars.............. 65 min. No. 2 cans. 65 min.

Quart jars 75 min. No. 21/2 cans........... 75 min.

Tomato sauce.—Mix 1 quart tomato juice, 3 tablespoons sugar,

2 teaspoons salt, 1 tablespoon chopped onion, and .]4 teaspoon mixture

of ground cloves, allspice, mace, and cayenne. Heat to boiling.

Or mix 1 cup tomato catsup with 3 cups of water or soaking liquid from

beans and heat to boiling.

Molasses sauce.—Mix 1 quart water or soaking liquid from beans,

3 tablespoons dark molasses, 1 tablespoon vinegar, 2 teaspoons salt, and

34 feaspoon ground mustard. Heat to boiling.

14
BAKED BEANS WITH PORK

1. Prepare beans as in step 1, Pork and Beans with Sauce, pase 14.

2. Place small pieces of pork, ham, or bacon in earthenware crock. Add

beans. Add sufficient molasses sauce to cover beans. Place cover

on crock and bake 4 to 5 hours at 350° F. (moderate oven). Add

water as needed (about every hour).

3. Glass jars.—Fill to YQ inch of top with hot baked beans. Adjust lid

(p. 4).

Tin cans.—Fill to 14 incn of t°P with h°t baked beans. Heat beans

in open cans as in step 4, Pork and Beans with Sauce, page 14. Seal.

4. Process at once in steam-pressure canner at 10 pounds pressure

(240° F.)—

Pint jars 80 min. No. 2 cans............. 95 min.

Quart jars........... 100 min. No. 21/2 cans...... 115 min.

SOUP STOCK

1. Make a fairly concentrated stock by covering bony pieces of chicken

or other meat with lightly salted water and simmering until meat is

tender. Don't cook too long, or soup will lose flavor.

2. Skim off fat, remove all pieces of bone, but don't strain out meat and

sediment.

3. Pour hot stock into containers. Leave ]/2 'ncn Qt *°P °f glass jars for

head space,- fill tin cans to top.

4. Adjust lids on glass jars (p. 4); seal tin cans.

5. Process at once in pressure canner at 10 pounds pressure (240° F.)—

Pint jars 20 min. No. 2 cans 20 min.

Quart jars 25 min. No. 21/g and No. 3 cans. 25 min.

WHEN CANNING IS DONE

Look for leaks.—If you can in glass jars, test for leaks the day after

canning when the jars are thoroughly cooled. (See picture story, p. 7.)

If you can in tin, examine seals when you wipe the cooled cans. (See

picture story, p. 9.) Also set out any can that buckles and breaks its

seams—too little food in the can, or too fast cooling causes this type of

leak.

If any jar or can has leaked, either use the food at once or can it all

over again, using another container. Heat the meat all through/ then pack

and process in the steam-pressure canner for the same time as if meat

were fresh,

Label plainly.—Label each glass jar or tin can so that you will know

the contents and date. If you canned more than one lot in a day, add

the lot number. Then if any meat spoils, destroy as directed (see last

column, p. 16), and watch that lot of containers closely.

To fasten paper labels on tin, use rubber cement/ or, if labels are long

enough, put glue along one end and wrap label smoothly around the can

and lap the glued end over the other.

Occasionally, a tin can packed too full bulges at the ends when processing is over. Mark such a can, so you won't confuse it later with any

can that may bulge because food spoils in storage.

Store cool and dry.—Protect jars and cans of food against bad conditions in storage—heat, freezing, dampness.

Heat is bad because it causes canned foods to lose quality. Hot

pipes behind a wall or strong, direct sunlight sometimes make a shelf a

hot spot.

Freezing does not spoil canned meat, but it may crack a jar or break

a seal and let in bacteria. In an unheated storage place, you can protect canned meat from freezing to some extent by covering with old

carpet or a blanket, or wrapping in newspapers.

Dampness is hard on tin cans or metal jar lids.

15
GUARD AGAINST SPOILAGE

Before opening any glass jar or tin can for use, inspect it well.

If it's a glass jar.—A bulging lid or rubber ring, gas bubbles, leakage—any of these may be a sign of meat that has spoiled.

If it's a tin can.—Press the end. Neither end should bulge or snap

back, unless the can was sprung when processed. Both ends should look

flat and curved slightly inward. Seams should be tight and clean, with

no sign of leaks.

When you open a jar or tin can.—Look for other signs inside a jar

or can. Spurting liquid and "off" odor or color are danger signals. A

tin can should be smooth and clean inside and show very little corrosion.

If a metal lid of a jar or tin can has turned dark inside, this is not harmful. It is simply due to sulfur from the meat.

The broth over canned meats may or may not be jellied. If it is liquid,

this is not a sign of spoilage.

It is possible for meat to contain the poison that causes botulism without showing any sign of spoilage. Heating will make the "off" odors

of beginning spoilage more noticeable.

If the steam-pressure canner is in perfect order and if every canning

recommendation given has been accurately followed, there is no danger

of botulism. But as a safety precaution, before tasting, turn out the meat

into a pan, add a little water if needed, cover the pan and boil 20 minutes before adding any other ingredients. If any meat smells queer

after this, destroy without tasting.

If meat is not to be used at once or is to be used in salads or sandwiches, after it has been boiled, chill it immediately in a refrigerator or

other place as cold.

Bum spoiled canned meat, or dispose of the food so that it will not be

eaten by human beings or animals.

Washington, D.C.

Prepared by

Human Nutrition Research Division

AGRICULTURAL RESEARCH SERVICE

UNITED STATES DEPARTMENT OF AGRICULTURE

Revised November 1958

Slightly revised September 1963

This is a of USDA

Acknowledgment is made to the Massachusetts Agricultural Experiment Station for cooperation in

developing home-canning methods for pork and beans, and to the research laboratories of the National

Canners Association for advice on processes for other products.

Directions for canning fruits and vegetables are given in Home Canning of Fruits and Vegetables,

Home and Garden Bulletin 8.

For sale by the Superintendent of Documents, U.S. Government Printing Office

Washington, D.C., 20402 - Price 10 cents

U.S. GOVERNMENT PRINTING OFFICE: 1963—O-695-524