GROUND OR CHOPPED MEAT

Bear, beef, lamb, pork, sausage, veal, venison

PROCEDURE: Choose fresh, chilled meat. 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). Shape chopped meat into patties or
balls or cut cased sausage into 3- to 4-inch links. Cook
until lightly browned. Ground meat may be sauteed without
shaping. Remove excess fat. Fill jars with pieces. Add
boiling meat broth, tomato juice, or water, leaving 1-
inch headspace. Add 1 teaspoon of salt per quart to the
jars, if desired. Adjust lids and process.

Recommended process time for GROUND OR CHOPPED MEAT
in a dial-gauge pressure canner.
pints 75 minutes
quarts 90 minutes