Tin cans.—Pack patties to ½ inch of top of cans. Cover with boiling meat juice to fill cans to top; seal.
Process in a pressure canner at 10 pounds pressure (240° F.)—
| No. 2 cans | 65 minutes |
| No. 2½ cans | 90 minutes |
Raw pack
Raw pack is suitable for tin cans. Ground meat canned in bulk is difficult to get out of jars.
Tin cans.—Pack raw ground meat solidly to the top of the can. To exhaust air, cook meat at slow boil to 170° F., or until medium done (about 75 minutes). (See [p. 9].) Press meat down into cans ½ inch below rim. Seal. Process in a pressure canner at 10 pounds pressure (240° F.)—
| No. 2 cans | 100 minutes |
| No. 2½ cans | 135 minutes |
Sausage
Hot pack
Use any tested sausage recipe.