CANNING MEAT, POULTRY & GAME

PNW361 A Pacific Northwest Extension Publication 7ASHINGTONs)DAHOs/REGON

Canning Meat, 0OULTRY AND'AME Poultry, red meats, and game are low-acid foods that must be processed in a pressure canner to ensure safety. It is important to precisely follow the procedures specified for each type of product.

'ENERAL4IPSFOR3AFEAND1UALITY#ANNED-EAT s #HECKDIALGAUGESONPRESSURECANNERSANNUALLY s 5SEONLYGOODQUALITYPOULTRY REDMEAT ANDGAMEFOR canning. s #HILLMEATSOONAFTERSLAUGHTERTOª&ORLOWERTOKEEPIT from spoiling. s )FYOUARENOTABLETOCANTHEMEATWITHINAFEWDAYSOF slaughter, freeze it. Keep frozen until you're ready to can it, and then thaw in a refrigerator. s +EEPALLWORKAREASSANITARYANDMEATCLEAN s 4RIMGRISTLE BRUISEDSPOTS ANDFATOFFMEATBEFORECANNING s 6ENTTHEPRESSURECANNERFORMINUTESBEFORESTARTINGTHE canning process.

'ENERAL0ROCEDURES Jars and Lids 5SEREGULARCANNING-ASON JARSNOLARGERTHANTHESIZESTATED in the canning directions for the specific food being canned. 5SESELF SEALINGLIDSANDSCREWBANDS"UYONLYTHEQUANTITYOF lids you will use in a year, and follow the manufacturer's directions for preparing them. -AYONNAISE TYPEJARSARENOTRECOMMENDEDFORUSEINAPRESSURE CANNERBECAUSETHEYOFTENBREAK

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Filling Jars !FTERlLLINGJARSWITHFOOD RELEASEAIRBUBBLESBYINSERTINGAmAT PLASTICNOTMETAL SPATULABETWEENTHEFOODANDTHEJAR3LOWLY TURNTHEJARANDMOVETHESPATULAUPANDDOWNTOALLOWAIR BUBBLESTOESCAPE9OUDONOTNEEDTODOTHISFORRAWPACKED MEATSTHATHAVENOLIQUIDADDEDTOTHEJAR Add salt if desired; it seasons the food but is not necessary for PRESERVATION !DJUSTTHEHEADSPACEANDCLEANTHEJARRIMWITHADAMPENED paper towel. Place the lid, sealing compound down, onto the CLEANEDJARRIMJars with unclean rims may not seal. &ITTHEMETALSCREWBANDOVERTHELID&OLLOWTHEMANUFACTURERgS guidelines enclosed with or on the box to tighten the screw bands properly. Pressure Canners s &OLLOWMANUFACTURERgSDIRECTIONSFORUSE PARTICULARLYTHEINSTRUCTIONSFORCHECKINGTHECANNERBEFOREANDDURINGUSESO YOUKNOWHOWTORESPONDTOTHEHISSING JIGGLING ORROCKING of the weighted gauge. s 0UTnINCHESOFHOTWATERINTHECANNER0LACElLLEDJARS ONTHERACKUSINGAJARLIFTERPOSITIONEDBELOWTHESCREW BANDOFTHELID+EEPTHEJARUPRIGHTTOAVOIDSPILLAGEINTO THESEALAREA&ASTENTHECANNERLIDSECURELY s ,EAVEWEIGHTOFFTHEVENTPORTOROPENTHEPETCOCK(EATAT THEHIGHESTSETTINGUNTILSTEAMmOWSFROMTHEPETCOCKOR VENTPORT s -AINTAINTHEHIGHHEATSETTING EXHAUSTSTEAMMINUTES ANDTHENPLACEWEIGHTONTHEVENTPORTORCLOSETHEPETCOCK 4HECANNERWILLPRESSURIZEDURINGTHENEXTnMINUTES s 2EGULATEHEATUNDERTHECANNERTOMAINTAINASTEADYPRESSURE ATORSLIGHTLYABOVETHECORRECTGAUGEPRESSURE1UICKAND LARGEPRESSUREVARIATIONSDURINGPROCESSINGMAYCAUSEUNNECESSARYLIQUIDLOSSESFROMJARS7EIGHTEDGAUGESON-IRROCANNERSSHOULDJIGGLEnTIMESPERMINUTEON0RESTOCANNERS THEYSHOULDROCKSLOWLYTHROUGHOUTTHEPROCESS



s 3TARTTIMINGTHEPROCESSWHENTHEPRESSUREREADINGONTHE DIALGAUGEREACHESTHECORRECTPRESSUREFORYOURALTITUDESEE 4ABLESAND ORWHENTHEWEIGHTEDGAUGEBEGINSTOJIGGLE ORROCKASTHECANNERMANUFACTURERDESCRIBESIf at any time the pressure drops below the recommended level, bring the pressure back up and begin the process again using the full amount of processing time.4HISISIMPORTANTTO maintain food safety. s 7HENTHEPROCESSINGTIMEISCOMPLETED TURNOFFTHEHEAT REMOVETHECANNERFROMTHEHEATSOURCE ANDLETITDEPRESsurize. Do not force-cool the canner with cold running WATEROROPENTHEVENTPORTBEFORETHECANNERISFULLYDEPRESSURIZED4HISHASTHEPOTENTIALTOCAUSEUNSAFEFOODBECAUSE ITSHORTENSTHEPERIODTODESTROYHARMFULBACTERIA&ORCED COOLINGALSOCAUSESLIQUIDLOSSFROMJARSANDSEALFAILURES AND may warp the lids of older canners.

4IMETHEDEPRESSURIZATIONOFOLDERMODELSSTANDARD SIZED HEAVY WALLEDCANNERSREQUIREABOUTMINUTESWHENLOADED WITHPINTSANDMINUTESWITHQUARTS.EWERTHIN WALLED CANNERSCOOLMORERAPIDLYANDAREEQUIPPEDWITHVENTLOCKS 4HESECANNERSAREDEPRESSURIZEDWHENTHEIRVENTLOCKPISTON drops to a normal position.

s !FTERTHEPRESSURERETURNSTOZERO REMOVETHEWEIGHTFROM THEVENTPORTOROPENTHEPETCOCK7AITMINUTES UNFASTENTHELID ANDREMOVEITBYLIFTINGAWAYFROMYOUSOTHAT the steam does not burn your face. s 2EMOVEJARSWITHALIFTERANDPLACEONATOWELORCOOLING RACKATLEASTINCHAPART$ONOTRETIGHTENLIDSAFTERPROCESSINGJARS Cooling Jars #OOLTHEJARSATROOMTEMPERATUREFORnHOURS2ACKSOR TOWELSWILLMINIMIZEHEATDAMAGETOCOUNTERS4HEFOODLEVEL ANDLIQUIDVOLUMEOFRAW PACKEDJARSWILLBENOTICEABLYLOWER after cooling because air is exhausted during processing and FOODSHRINKS)FAJARLOSESLIQUIDDURINGPROCESSING DONOTOPEN ITTOADDMORELIQUID



Reprocessing Unsealed Jars )FALIDFAILSTOSEALONAJAR REFRIGERATEORFREEZETHECONTENTSOR REPROCESSWITHINHOURSOFTHElRSTPROCESSING4OREPROCESS REMOVETHELIDANDCHECKTHEJAR SEALINGSURFACEFORTINYNICKS )FNECESSARY CHANGETHEJAR ADDANEW PROPERLYPREPAREDLID ANDREPROCESSUSINGTHESAMEPROCESSINGTIME!LTERNATIVELY ADJUSTTHEHEADSPACEINUNSEALEDJARSTOžINCHESANDFREEZE !NOTHEROPTIONISTOSTORESINGLEUNSEALEDJARSINAREFRIGERATOR ANDCONSUMETHECONTENTSWITHINSEVERALDAYS Storing 7ASHSURFACESOFJARS,ABELWITHTHEDATEANDTHEJARCONTENTS PARTICULARLYIFSOMEBATCHESWEREPACKEDDIFFERENTLYFOREXAMPLE WITHOUTSALT 2EMOVESCREWBANDSSOTHEYDONOTRUST 3TOREJARSINACOOL DARK DRYPLACE&ORBESTQUALITYANDNUTRITIVE VALUE USEWITHINYEAR%XPOSURETOHEAT FREEZINGTEMPERATURES ORLIGHTDECREASESTHEQUALITYANDSHELFLIFEOFCANNEDFOOD #ANNEDFOODSTOREDININDIRECTSUNLIGHTORNEARWARMPLACESLIKE HOTPIPES RANGES ORFURNACESMAYLOSESOMEOFITSQUALITYINA FEWWEEKSORMONTHS DEPENDINGONTHETEMPERATURE Before Using Do not taste food from a jar with an unsealed lid or food that looks spoiled. Growth of spoilage bacteria and yeast PRODUCESGASPRESSUREINJARS WHICHSWELLSLIDSANDBREAKSSEALS "EFOREUSINGAJAR EXAMINEITSLIDFORTIGHTNESSANDVACUUM ,IDSWITHCONCAVECENTERSHAVEGOODSEALS 7HILEHOLDINGTHEJARUPRIGHTATEYELEVEL ROTATEANDEXAMINE ITSOUTSIDESURFACEFORSTREAKSOFDRIEDFOOD,OOKINSIDETHEJAR for rising air bubbles and unnatural color. 7HILEOPENINGTHEJAR SMELLFORUNNATURALODORSANDLOOKFOR SPURTINGLIQUIDANDMOLDGROWTHWHITE BLUE BLACK ORGREEN on the surface of the food and underside of the lid. 3POILEDLOW ACIDFOODSMAYEXHIBITDIFFERENTKINDSOFORVERY LITTLEEVIDENCEOFSPOILAGE4HEREFORE TREATALLSUSPECTCONTAINERS

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OFSPOILEDLOW ACIDFOODSASHAVINGPRODUCEDBOTULINUMTOXIN BYHANDLINGCAREFULLYINONEOFTWOWAYS s )FTHESUSPECTJARISSTILLSEALED PLACEITINAHEAVYGARBAGE BAG WRAPWITHDUCTTAPE ANDLABELWITH0OISON$O.OT %AT#LOSEANDPLACETHEBAGINAREGULARTRASHCONTAINEROR the nearest landfill. s )FTHESUSPECTJARISUNSEALED OPEN ORLEAKING DETOXIFYUSING the process described below before disposal. Detoxification process:7EARDISPOSABLERUBBERORHEAVYPLASTIC GLOVES#AREFULLYPLACETHESUSPECTCONTAINERSANDLIDSONTHEIR SIDESINAN QUARTVOLUMEORLARGERSTOCKPOT PAN ORBOILING WATERCANNER7ASHYOURGLOVEDHANDSTHOROUGHLY!VOID SPLASHINGASYOUADDWATERTOTHEPOTUNTILITISINCHABOVE the containers. Place a lid on the pot and heat the water to BOILING"OILMINUTESTOENSUREDETOXIFYINGTHEFOODANDALL container components. #LEANYOURWORKAREAWITHAFRESHSOLUTIONOFPARTBLEACHTO PARTSWATER,ETWETSURFACESSTANDMINUTESANDTHENWIPE WITHPAPERTOWELS$ISCARDDETOXIlEDCONTAINERS THEIRLIDS AND FOOD ASWELLASUSEDPAPERTOWELSANDGLOVES INTHETRASHOR nearest landfill.

0ROCEDURESFOR#ANNING-EATS Chicken or Rabbit #HOOSEFRESHLYKILLEDANDDRESSEDANIMALS,ARGECHICKENSARE MOREmAVORFULTHANFRYERS#HILLDRESSEDCHICKENnHOURS BEFORECANNING3OAKDRESSEDRABBITSHOURINWATERCONTAINING TABLESPOONOFSALTPERQUARTANDTHENRINSE2EMOVEEXCESSFAT #UTTHECHICKENORRABBITINTOSUITABLESIZESFORCANNING#AN with or without bones. Hot pack."OIL STEAM ORBAKEMEATUNTILABOUTTWO THIRDSDONE !DDTEASPOONSALTPERQUARTIFDESIREDFORTASTE&ILLJARSWITH PIECESANDHOTBROTH LEAVING—INCHHEADSPACE

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Raw pack.!DDTEASPOONSALTPERQUARTIFDESIREDFORTASTE&ILL JARSLOOSELYWITHRAWMEATPIECES LEAVING—INCHHEADSPACE $ONOTADDLIQUID 7IPEJARRIMSWITHADAMPENED CLEANPAPERTOWEL!DJUSTLIDS ANDPROCESSACCORDINGTO4ABLEOR Ground or Chopped Meat Bear, beef, lamb, pork, sausage, veal, venison #HOOSEFRESHCHILLEDMEAT7ITHVENISON ADDPARTHIGH QUALITYPORKFATTOORPARTSVENISONBEFOREGRINDING5SE freshly made sausage seasoned with salt and cayenne pepper SAGEMAYCAUSEABITTEROFF mAVOR 3HAPECHOPPEDMEATINTO PATTIESORBALLSORCUTCASEDSAUSAGEINTOn INCHLINKS#OOK until lightly browned. Ground meat may be sautéed without SHAPING2EMOVEEXCESSFAT&ILLJARSWITHPIECES!DDBOILING MEATBROTH TOMATOJUICE ORWATER LEAVINGINCHHEADSPACE !DDTEASPOONOFSALTPERQUARTTOTHEJARSIFDESIREDFORTASTE 7IPEJARRIMSWITHADAMPENED CLEANPAPERTOWEL!DJUSTLIDS ANDPROCESSACCORDINGTO4ABLEOR Strips, Cubes, or Chunks of Meat Bear, beef, lamb, pork, veal, venison #HOOSEQUALITYCHILLEDMEAT2EMOVEEXCESSFAT3OAKSTRONG mAVOREDWILDMEATSFORHOURINBRINEWATERCONTAINING TABLESPOONOFSALTPERQUART2INSE2EMOVELARGEBONES Hot pack.0RECOOKMEATUNTILRAREBYROASTING STEWING OR BROWNINGINASMALLAMOUNTOFFAT!DDTEASPOONOFSALTPER QUARTTOTHEJARIFDESIREDFORTASTE&ILLJARSWITHPIECESANDADD BOILINGBROTH MEATDRIPPINGS WATER ORTOMATOJUICEESPECIALLY WITHWILDGAME LEAVINGINCHHEADSPACE Raw pack.!DDTEASPOONOFSALTPERQUARTTOTHEJARIFDESIRED FORTASTE&ILLJARSWITHRAWMEATPIECES LEAVINGINCHHEADSPACE$ONOTADDLIQUID 7IPEJARRIMSWITHADAMPENED CLEANPAPERTOWEL!DJUSTLIDS ANDPROCESSACCORDINGTO4ABLEOR

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Meat Stock (Broth) Beef:3AWORCRACKFRESHTRIMMEDBEEFBONESTORELEASETHEIR mAVOR2INSEBONESANDPLACEINALARGESTOCKPOTORKETTLE COVER BONESWITHWATER COVERPOT ANDSIMMERnHOURS2EMOVE BONES COOLBROTH ANDPICKOFFMEAT3KIMOFFFAT ADDMEAT REMOVEDFROMBONESTOBROTH ANDREHEATTOBOILING&ILLJARS LEAVINGINCHHEADSPACE7IPEJARRIMSWITHADAMPENED CLEAN PAPERTOWEL!DJUSTLIDSANDPROCESSACCORDINGTO4ABLEOR Chicken or turkey:0LACELARGECARCASSBONESINALARGESTOCKPOT COVERBONESWITHWATER COVERPOT ANDSIMMERnMINUTES ORUNTILMEATCANBEEASILYSTRIPPEDFROMBONES2EMOVEBONES ANDPIECES COOLBROTH STRIPMEATFROMBONES REMOVEAND DISCARDEXCESSFAT ANDRETURNMEATTOBROTH2EHEATTOBOILING ANDlLLJARS LEAVINGINCHHEADSPACE7IPEJARRIMSWITHA DAMPENEDCLEANPAPERTOWEL!DJUSTLIDSANDPROCESSACCORDING TO4ABLEOR

Special Recipes Chili Con Carne CUPSDRIEDPINTOORREDKIDNEYBEANS TEASPOONSSALTSEPARATED žCUPSCHOPPEDONION CUPCHOPPEDPEPPERSOFYOURCHOICEOPTIONAL QUARTSCRUSHEDORWHOLETOMATOES žCUPSWATER 3 pounds ground beef TEASPOONBLACKPEPPER nTABLESPOONSCHILIPOWDER Yield: 9 pints 7ASHBEANSTHOROUGHLYANDPLACETHEMINA QUARTSAUCEPAN !DDCOLDWATERUNTILITISnINCHESABOVETHEBEANSANDSOAK nHOURS$RAINANDDISCARDWATER#OMBINEBEANSWITHž CUPSOFFRESHWATERANDTEASPOONSSALT"RINGTOABOIL2EDUCE HEATANDSIMMERMINUTES$RAINANDDISCARDWATER "ROWNGROUNDBEEF CHOPPEDONIONS ANDPEPPERS IFDESIRED INASKILLET$RAINOFFFATANDADDTEASPOONSSALT PEPPER CHILI

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POWDER TOMATOES ANDDRAINEDBEANS3IMMERMINUTESDo not add thickeners. &ILLPINTJARS LEAVINGINCHHEADSPACE7IPEJARRIMSWITHA DAMPENEDCLEANPAPERTOWEL!DJUSTLIDSANDPROCESSFORTHE RECOMMENDEDTIMELISTEDON4ABLEOR Mincemeat Pie Filling CUPSlNELYCHOPPEDSUET POUNDSGROUNDBEEFORGROUNDVENISON nPOUNDSAPPLESQUARTSCHOPPEDAPPLES POUNDSDARKSEEDLESSRAISINS POUNDWHITERAISINS QUARTSAPPLECIDER TABLESPOONSGROUNDCINNAMON TEASPOONSGROUNDNUTMEG CUPSSUGAR TABLESPOONSALT Yield: About 7 quarts #OOKMEATANDSUETINWATERTOAVOIDBROWNING0EEL CORE AND QUARTERAPPLES0UTMEAT SUET ANDAPPLESTHROUGHFOODGRINDER USINGAMEDIUMBLADE#OMBINEALLINGREDIENTSINALARGESAUCEPAN ANDSIMMERHOURORUNTILSLIGHTLYTHICKENED3TIROFTEN &ILLJARSWITHMIXTUREWITHOUTDELAY LEAVINGINCHHEADSPACE 7IPEJARRIMSWITHADAMPENEDCLEANPAPERTOWEL!DJUSTLIDS ANDPROCESSACCORDINGTO4ABLEOR Vegetable and Meat Soup 3ELECT WASH ANDPREPAREDRIEDBEANSORPEAS MEATORPOULTRY ANDVEGETABLESINDIVIDUALLYASDIRECTEDBELOW Dried beans or peas:&OREACHCUPOFDRIEDBEANSORPEAS ADD CUPSOFWATER"OILMINUTES REMOVEFROMHEAT ANDSOAK HOUR2EHEATTOBOILING$RAIN Meat or poultry:#OVERWITHWATERANDCOOKUNTILTENDER#OOL MEATANDREMOVEBONES Vegetables:3IMMERSEVERALMINUTESUNTILBARELYCOOKED



#OMBINEMEATORPOULTRY VEGETABLES ANDDRAINEDBEANSOR peas. Add sufficient broth, canned tomatoes, water, or a combiNATIONTOCOVER"OILMINUTESDo not add pasta, rice, flour, cream, milk, or other thickening agents. &ILLJARSHALFWAYWITHSOLIDMIXTURE!DDREMAININGLIQUID LEAVINGINCHHEADSPACE7IPEJARRIMSWITHADAMPENEDCLEAN PAPERTOWEL!DJUSTLIDSANDPROCESSACCORDINGTO4ABLEOR

Safety Overview 0UTSAFETYlRSTWHENYOUSERVEHOME CANNEDFOODS$UETOTHE RISKOFBOTULISM DONOTCONSUMELOW ACIDFOODSTHATARENOT canned according to the recommendations in this publication OROTHER53$! ENDORSEDSOURCE3UCHFOODSSHOULDBEDISCARDED EVENIFYOUDETECTNOSIGNSOFSPOILAGE Safety Checklist s &OLLOWDIRECTIONSEXACTLYFORlLLINGJARS/VER PACKEDJARSDO NOTHEATASEVENLYASCORRECTLYPACKEDJARS s !LWAYSCANMEATSINAPRESSURECANNER"OILINGWATERCANNERS ORSTEAMERSDONOTPRODUCETEMPERATURESHIGHENOUGHTOKILL botulism-causing bacteria and other spoilage organisms. s .EVERCANINANOVENELECTRIC GAS WOOD BURNING ORMICROWAVE  s "ESURETHEPRESSURECANNERDIALGAUGEISACCURATE4ESTIT once a year or more often if you do a great deal of canning or drop the lid. s %ACHTIMEYOUUSEAPRESSURECANNER CHECKTOSEETHATTHE PETCOCKANDSAFETYVALVEARENOTBLOCKED s !LWAYSEXHAUSTREMOVE AIRFROMAPRESSURECANNERFOR minutes before letting pressure build. s )NCREASEPRESSUREATALTITUDESABOVE FEETFORWEIGHTED GAUGECANNERSOR FEETFORDIAL GAUGECANNERSTOREACH THEPROPERTEMPERATUREª& FORPRESSURECANNING



s .EVERCANMEATPRODUCTSFORWHICHYOUDONOTHAVEREsearched processing times. A safe canning time cannot accurately be determined at home. s &ORANEXTRAGUARANTEEOFSAFETY BOILHOME CANNEDMEATS BEFOREEATINGTHEM!TALTITUDESBELOW FEET BOILFOR minutes; add an additional minute of boiling time for each ADDITIONAL FEETOFELEVATION

&REQUENTLY!SKED1UESTIONS Why is it necessary to remove as much fat from meat as possible before canning? &ATLEFTONMEATWILLCLIMBUPTHESIDESOFAJARDURINGPROCESSINGANDMAYPREVENTSEALING Is it safe to can meat that has been frozen? 9ES BUTITMUSTBETHAWEDlRST4HAWMEATINAREFRIGERATOR until no ice crystals remain. Plan to process within two days. Can I use the chili con carne processing times listed here for my personal chili con carne recipe? 4HEPROCESSINGTIMEFORCHILICONCARNEINTHISBOOKLETISONLY FORTHECORRESPONDINGRECIPEPROVIDED4HISFORMULATIONOFCHILI WASDEVELOPEDTHROUGHEXTENSIVELABORATORYRESEARCHFORSAFE FOODCANNING&REEZINGISASAFEALTERNATIVEFORPRESERVINGFOODS WHERENOPROCESSINGTIMEISAVAILABLE Is it safe to can other animal products such as butter and cheese? .OGOVERNMENTAGENCYHASTESTEDTHESEMETHODSFORSAFETY 4HEREISACONCERNTHATANYPROCEDURESPROVIDEDBYPRIVATE sources are not sufficient to destroy the bacteria that can cause botulism poisoning. Can two layers of jars be processed in a pressure canner at one time? 9ES BUTPLACEASMALLWIRERACKBETWEENTHELAYERSSOSTEAMCAN CIRCULATEAROUNDEACHJAR



I want to prepare one-jar meals like I see in the grocery store. How do I determine a processing time for those? 3OMEOFTHEFOODSAVAILABLECOMMERCIALLYDONOTHAVEAHOME CANNINGCOUNTERPART4HEFOODINDUSTRYPUTSCONSIDERABLETIME ANDEXPENSEINTORESEARCHFORTHEIROWNCANNEDPRODUCTS4HEY ALSOHAVEPROCESSINGEQUIPMENTTHATISNOTAVAILABLEFORHOME USE!SANALTERNATIVE CHOOSEONEOFTHERECIPESPROVIDEDHERE ANDADDYOURDESIREDINGREDIENTSJUSTPRIORTOCONSUMPTION Why doesn't this guide include a recipe for home-canned meat stew? 4HEREARENOSCIENTIlCALLYRESEARCH TESTEDRECIPESFORHOME CANNEDMEATSTEW!THICKFOODLIKESTEWISRISKYTOCANBECAUSE THEHEATPENETRATIONVARIESGREATLYDEPENDINGONTHECONSIStency. 4HEONLYSAFERECIPEFORAHOME CANNEDVEGETABLEMEATMIXTURE ISTHE6EGETABLEAND-EAT3OUPINTHISBOOKLET!FTERYOUOPEN AJAROFTHISSOUPTOEAT YOUMAYSAFELYTHICKENITBYADDING CORNSTARCHORmOURTOASMALLAMOUNTOFTHECOLDLIQUIDBEFORE heating the final mixture.



 Hot Hot

Hot or Raw

Hot

Hot Hot

Ground or Chopped Meat

Strips, Cubes, or Chunks of meat

Meat Stock (Broth)

Mincemeat

Soup

Hot or Raw

Hot or Raw

Chili Con Carne

With Bones:

Chicken or Rabbit Without Bones:

Type of Pack 11 lb 11 lb 11 lb 11 lb 11 lb 11 lb 11 lb 11 lb 11 lb 11 lb 11 lb 11 lb 11 lb 11 lb

75 min 90 min 65 min 75 min 75 min 75 min 90 min 75 min 90 min 20 min 25 min 90 min 60 min 75 min

Pints Pints Quarts Pints Quarts Pints Quarts Quarts Pints Quarts

0ROCESS4IME

Pints Quarts Pints Quarts

Jar Size

0– 2,000 ft

12 lb 12 lb

12 lb

12 lb 12 lb

12 lb 12 lb

12 lb 12 lb

12 lb

12 lb 12 lb 12 lb 12 lb

2,001– 4,000 ft

14 lb 14 lb 14 lb 14 lb 14 lb 14 lb 14 lb 14 lb 14 lb 14 lb 14 lb 14 lb 14 lb 14 lb

13 lb 13 lb 13 lb 13 lb 13 lb 13 lb 13 lb 13 lb 13 lb 13 lb

6,001 – 8,000 ft 13 lb 13 lb 13 lb 13 lb

4,001– 6,000 ft

#ANNER0RESSURE03) AT!LTITUDEOF

4ABLE2ECOMMENDED0ROCESS4IMESFORA$IAL 'AUGE0RESSURE#ANNER



75 min 75 min 90 min 75 min 90 min 20 min 25 min 90 min 60 min 75 min

Pints Pints Quarts Pints Quarts Pints Quarts Quarts Pints

Hot or Raw

Hot Hot

Hot or Raw

Hot

Hot

With Bones:

Chile Con Carne

Ground or Chopped Meat

Strips, Cubes, or Chunks of meat

Meat Stock (Broth)

Mincemeat

Soup

75 min 90 min 65 min 75 min

Pints Quarts Pints Quarts

0ROCESS4IME

Hot or Raw

Jar Size

Chicken or Rabbit Without Bones:

Type of Pack

15 lb 15 lb 15 lb 15 lb 15 lb 15 lb 15 lb 15 lb 15 lb 15 lb 15 lb 15 lb 15 lb 15 lb

10 lb 10 lb 10 lb 10 lb 10 lb 10 lb 10 lb 10 lb 10 lb 10 lb 10 lb 10 lb 10 lb 10 lb

Above 1,000 ft

Canner Pressure 03) AT!LTITUDESOF 0–1,000 ft

4ABLE2ECOMMENDED0ROCESS4IMESFORA7EIGHTED 'AUGE0RESSURE#ANNER

!DAPTEDFROM#OMPLETE'UIDETO(OME#ANNING 53$!!GRICULTURAL)NFORMATION"ULLETIN $ECEMBER AND(OME#ANNING-EAT &. .ORTH $AKOTA3TATE5NIVERSITY  /RIGINALLYCOMPILEDINBY6AL(ILLERS 7ASHINGTON3TATE5NIVERSITY%XTENSION&OOD3PECIALIST5PDATEDINBY,IZANN0OWERS (AMMOND 735 %XTENSION!REA%DUCATORAND+AREN+ILLINGER 735%XTENSION&OOD3AFETY 3PECIALIST2EVIEWEDINBY3ANDRA-C#URDY 5NIVERSITYOF)DAHO&OOD 3AFETY3PECIALISTAND#AROLYN2AAB /REGON3TATE5NIVERSITY%XTENSION&OOD AND.UTRITION3PECIALIST 0ACIlC.ORTHWEST%XTENSIONPUBLICATIONSAREPRODUCEDCOOPERATIVELYBYTHE THREE0ACIlC.ORTHWESTLAND GRANTUNIVERSITIES7ASHINGTON3TATE5NIVERSITY /REGON3TATE5NIVERSITY ANDTHE5NIVERSITYOF)DAHO3IMILARCROPS CLIMATE AND TOPOGRAPHYCREATEANATURALGEOGRAPHICUNITTHATCROSSESSTATELINES3INCE THE0.7PROGRAMHASPUBLISHEDMORETHANTITLES PREVENTINGDUPLICATIONOF EFFORT BROADENINGTHEAVAILABILITYOFFACULTYSPECIALISTS ANDSUBSTANTIALLYREDUCing costs for the participating states. 0ACIlC.ORTHWEST%XTENSIONPUBLICATIONSCONTAINMATERIALWRITTENANDPRODUCED FORPUBLICDISTRIBUTION9OUMAYREPRINTWRITTENMATERIAL PROVIDEDYOUDONOT use it to endorse a commercial product. Please reference by title and credit 0ACIlC.ORTHWEST%XTENSIONPUBLICATIONS )SSUEDBY7ASHINGTON3TATE5NIVERSITY%XTENSION /REGON3TATE5NIVERSITY %XTENSION3ERVICE THE5NIVERSITYOF)DAHO#OOPERATIVE%XTENSION3YSTEM AND THE53$EPARTMENTOF!GRICULTUREINFURTHERANCEOFTHE!CTSOF-AYAND*UNE  %XTENSIONPROGRAMS ACTIVITIES MATERIALS ANDPOLICIESCOMPLYWITH federal and state laws and regulations on nondiscrimination regarding race, sex, religion, age, color, creed, or national or ethnic origin; physical, mental, or SENSORYDISABILITYMARITALSTATUSORSEXUALORIENTATIONANDSTATUSASA6IETNAM ERAORDISABLEDVETERAN7ASHINGTON3TATE5NIVERSITY%XTENSION 4HE/REGON 3TATE5NIVERSITY%XTENSION3ERVICE AND5NIVERSITYOF)DAHO%XTENSIONARE%QUAL /PPORTUNITY%MPLOYERS%VIDENCEOFNONCOMPLIANCEMAYBEREPORTEDTHROUGH YOURLOCAL%XTENSIONOFlCE4RADENAMESHAVEBEENUSEDTOSIMPLIFYINFORMATIONNOENDORSEMENTISINTENDED2EVISED*ULY 0.7