bluegrassmom Posted January 31, 2008 Share Posted January 31, 2008 I'm going to make some stew for canning that will have goat meat in it. It will have some pork in it as well. What would the processing and pressure be for that? Link to comment
PoGo Posted January 31, 2008 Share Posted January 31, 2008 Maybe one of these links has the info you need: http://www.uga.edu/nchfp/how/can_04/soups.html http://www.uga.edu/nchfp/how/can_05/strips_cubes_chunks.html http://www.uga.edu/nchfp/how/can_05/ground_chopped.html Link to comment
Buttercup Posted January 31, 2008 Share Posted January 31, 2008 I believe it would be the same as any other meat. ALTITUDE CHART FOR CANNING MEAT AND POULTRY ALTITUDE Pints and Quarts Dial Gauge WEIGHTED GAUGE CANNER 1,001 – 2,000 ft. 11 lbs. 15 lbs. 2,001 – 4,000 ft. 12 lbs. 15 lbs. 4,001 – 6,000 ft. 13 lbs. 15 lbs. 6,001 – 8,000 ft. 14 lbs. 15 lbs. Processing time is the same at all altitudes. -------------------------------------------------------------------------------- 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. Dial Gauge Canner—Process at 11 pounds pressure - Pints 75 minutes and Quarts 90 minutes. For processing above 2,000 feet altitude, see chart 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 chart 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 sauteed 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. Dial Gauge Canner—Process at 11 pounds pressure - Pints 75 minutes and Quarts 90 minutes. For processing above 2,000 feet altitude, see chart 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 chart 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 pure canning salt. Table salt contains a filler which may cause cloudiness in bottom of jar. Use 1/2 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 Cut poultry into serving size pieces. If desired, remove bone. Boil, steam, or bake poultry slowly to medium done. Poultry is medium done when pink color in center is almost gone. Pack hot poultry loosely in clean, hot Mason jars, leaving 1 1/4-inch headspace. Cover poultry with boiling broth or water, leaving 1 1/4-inch headspace. Adjust jar lids. Dial Gauge Canner—Process at 11 pounds pressure. With Bone – Pints 65 minutes and Quarts 75 minutes. Without Bone – Pints 75 minutes and Quarts 90 minutes. For processing above 2,000 feet altitude, see chart for recommended pounds of pressure. Weighted Gauge Canner—Process at 10 pounds pressure. With Bone – Pints 65 minutes and Quarts for 75 minutes. Without Bone – Pints 75 minutes and Quarts for 90 minutes. For processing above 1,000 feet altitude, see chart for recommended pounds of pressure. -------------------------------------------------------------------------------- RABBIT Soak dressed rabbits 1 hour in water containing 1 tablespoon of salt per quart. Rinse and remove excess fat. Cut into serving size pieces. Boil, steam, or bake to medium done. Rabbit is medium done when pink color in center is almost gone. Pack hot rabbit loosely in clean, hot Mason jars, leaving 1 1/4-inch headspace. Cover rabbit with boiling broth or water leaving 1 1/4-inch headspace. Adjust jar lids. Dial Gauge Canner—Process at 11 pounds pressure. With Bone – Pints 65 minutes and Quarts for 75 minutes. Without Bone – Pints 75 minutes and Quarts for 90 minutes. For processing above 2,000 feet altitude, see chart for recommended pounds of pressure. Weighted Gauge Canner—Process at 10 pounds pressure. With Bone – Pints 65 minutes and Quarts for 75 minutes. Without Bone – Pints 75 minutes and Quarts for 90 minutes. For processing above 1,000 feet altitude, see chart for recommended pounds of pressure. Link to comment
Buttercup Posted January 31, 2008 Share Posted January 31, 2008 I am pretty sure most of the time we all agree that it's 75 minutes for pints and 90 minutes for quarts. Link to comment
Darlene Posted February 2, 2008 Share Posted February 2, 2008 Meat is meat is meat...fish/shellfish is completely different. 75 min/pints, 90 min/quarts. Link to comment
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