Cut-Up Meat
Follow directions for cutting up meat ([p. 14]).
Cut tender meat into jar- or can-length strips. Strips should slide into jars or cans easily, with the grain of the meat running the length of the container. Strips may be any convenient thickness, from 1 or 2 inches to jar or can width.
Cut less tender meat into chunks or small pieces suitable for stew meat.
Small, tender pieces may be packed by themselves, with meat strips, or with stew meat.
Hot pack
Put meat in large shallow pan; add just enough water to keep from sticking. Cover pan. Precook meat slowly until medium done. Stir occasionally, so meat heats evenly.
Glass jars.—Pack hot meat loosely. Leave 1 inch of space at top of jars. Add salt if desired: ½ teaspoon to pints or 1 teaspoon to quarts.
Cover meat with boiling meat juice, adding boiling water if needed. Leave 1 inch of space at top of jars. Adjust lids. Process in a pressure canner at 10 pounds pressure (240° F.)—
| Pint jars | 75 minutes |
| Quart jars | 90 minutes |
Tin cans.—Pack hot meat loosely. Leave ½ inch of space above meat. Add salt if desired: ½ teaspoon to No. 2 cans or ¾ teaspoon to No. 2½ cans. Fill cans to top with boiling meat juice, adding boiling water if needed. Seal. Process in a pressure canner at 10 pounds pressure (240° F.)—
| No. 2 cans | 65 minutes |
| No. 2½ cans | 90 minutes |
Raw pack
Cut up meat ([p. 14]). Pack containers loosely with raw, lean meat.
Glass jars.—Leave 1 inch of space above meat. To exhaust air, cook raw meat in jars at slow boil to 170° F., or until medium done (about 75 minutes). (See [p. 9].) Add salt if desired: ½ teaspoon per pint or 1 teaspoon per quart. Adjust lids. Process in a pressure canner at 10 pounds pressure (240° F.)—
| Pint jars | 75 minutes |
| Quart jars | 90 minutes |
Tin cans.—Pack tin cans to top. To exhaust air, cook raw meat in cans at slow boil to 170° F., or until medium done (about 50 minutes). (See [p. 9].) Press meat down ½ inch below rim, and add boiling water to fill to top, if needed. Add salt if desired: ½ teaspoon to No. 2 cans or ¾ teaspoon to No. 2½ cans. Seal cans. Process in a pressure canner at 10 pounds pressure (240° F.)—
| No. 2 cans | 65 minutes |
| No. 2½ cans | 90 minutes |