Directions for Meat
Directions for canning cut-up meat may be used for beef, veal, pork, lamb, and mutton. Meat from large-game animals may be canned by the same directions.
Use tender meat—loin and cuts suitable for roasts, steaks, and chops—for canning as large pieces. Use less tender cuts that contain more connective tissue and small pieces for canning as stew meat or ground meat. Use bony pieces for soup.
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.