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By Root 722 0

than canning does. But if circumstances oblige you to can it, do not can it in bulk in a solid mass. Make it up into meatballs by your favorite recipe (omitting herbs and spices that change character in canning); brown lightly under a medium broiler, because frying is a very poor way to precook meat for canning: the meat is case-hardened, and tastes overcooked. Or shape it in thin patties; these you can always break up and add to the Minnesota Tomato Mixture, say, or Tomatoes Stewed with Vegetables to use with pasta.

Pressure Canning only. Use Raw or Hot pack. Use straight-sided pint jars.

PREPARE AND PACK HOT (PRECOOKED)

Trim and grind lean meat adding no fat. Make meatballs, browning their surface and draining well; or shape thin patties, slightly smaller in diameter than the containers. In a slow oven (325 F/163 C) precook meatballs or patties until Medium done. Skim off all fat from the drippings in the pan, saving the pan juices.

In straight-sided pint jars. Pack hot patties (in layers) or hot precooked meatballs, leaving 1 inch of headroom. (Optional: add ½ teaspoon salt to pints.) Cover with boiling fat-free pan juices (extended with boiling meat broth as necessary), leaving 1 inch of headroom. Wipe jar rims carefully to remove any fat. Adjust lids. Pressure-process at 10 pounds (240 F/116 C)—pints for 75 minutes. Remove jars; complete seals if using bailed jars.

• Adjustment for my altitude_________________.

Corned Beef

Corn the beef as recommended in Chapter 20.

Pressure Canning only. Use Hot pack only (but in this case the meat is not precooked as for fresh meat: it is still raw, but some of the salt cure has been removed in freshening). Use straight-sided jars.

PREPARE AND PACK HOT (FRESHENED)

Wash the corned beef and cut it in chunks or thick strips to fit your containers, removing all fat. Put the pieces of meat in cold water and bring to boiling. Taste the broth in the kettle: if it’s unpleasantly salty, drain the meat, cover it with fresh cold water, and bring again to boiling. This boiling merely freshens (removes salt), it does not cook the corned beef appreciably.

In straight-sided pint jars. Fit hot freshened meat in jars, leaving 1 inch of headroom. Add boiling broth in which the meat was freshened, leaving 1 inch of headroom. Wipe jar rims carefully to remove any fat. Adjust lids. Pressure-process at 10 pounds (240 F/116 C) 75 minutes. Remove jars; complete seals if using bailed jars.

• Adjustment for my altitude_________________.

Pork Sausage

Freezing is better for pork sausage, especially in view of the large amount of fat (but remember that fatty food has short freezer-storage life).

Make your sausage by any tested recipe, but use your seasonings lightly because such flavorings change during canning and storage; and omit sage—it makes canned pork sausage bitter. And note that precooking is done in the oven.

Pressure Canning only. Use Hot pack only. Use straight-sided pint jars.

PREPARE AND PACK HOT (PRECOOKED)

Shape raw sausage in thin patties, slightly smaller in diameter than the containers. In a low oven (325 F/163 C) precook patties until Medium done. Skim off all fat from the drippings in the pan, saving pan juices.

In straight-sided pint jars. Pack hot sausage patties in layers, leaving 1 inch of headroom. Cover with boiling fat-free pan juices (extended with boiling meat broth as necessary), leaving 1 inch of headroom. Wipe jar rims carefully to remove any fat. Adjust lids. Process at 10 pounds psig (240 F/ 116 C) for 75 minutes. Remove jars; complete seals if using bailed jars. Cool jars upright and naturally.

• Adjustment for my altitude_________________.

Vegetable-Beef Stew

Makes 7 or 8 pints

Because of the long Pressure-processing and its effect on some of the seasonings that might be used if the stew were served from its pot, this is not a dish with gourmet touches. But this is a virtue, under the circumstances; and titivating touches can be added when the jars are opened and their contents are being heated for a meal. Being packed Raw, the ingredients