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.)—