| No. 2 cans | 65 minutes |
| No. 2½ cans | 90 minutes |
Ground Meat
For grinding, start with fresh, clean, cold meat. Use small pieces of meat from less tender cuts.
Never mix leftover scraps with fresh meat. Don’t use lumps of fat.
If desired, add 1 level teaspoon of salt per pound of ground meat. Mix well.
Hot pack
Shape ground meat into fairly thin patties that can be packed into jars or cans without breaking.
Precook patties in slow oven (325° F.) until medium done. (When cut at center, patties show almost no red color.) Skim fat off drippings; do not use fat in canning.
Glass jars.—Pack patties, leaving 1 inch of space above meat. Cover with boiling meat juice to 1 inch of top of jars. Adjust jar lids. Process in a pressure canner at 10 pounds pressure (240° F.)—
| Pint jars | 75 minutes |
| Quart jars | 90 minutes |