Monday, November 10, 2008

Meat Canning Table

This was a PDF file from one of the extension offices...thought I'd save it for myself and share it with anyone interested.

Table 1. Recommended process times in a dial-gauge pressure canner.
-------------------------------------------------------------------------
Canner Pressure (PSI)
at Altitudes of
-------------------------------
Style Jar Process 0- 2,001- 4,001-
of Pack Size Time 2,000 ft. 4,000 ft. 6,000 ft.
-------------------------------------------------------------------------
Chicken Without bones:
or Hot Pints 75 min 11 lb 12 lb 13 lb
Rabbit and
Raw Quarts 90 min 11 lb 12 lb 13 lb
With bones:
Hot Pints 65 min 11 lb 12 lb 13 lb
and
Raw Quarts 75 min 11 lb 12 1b 13 1b
-------------------------------------------------------------------------
Ground or Hot Pints 75 min 11 lb 12 lb 13 lb
Chopped
Meat Quarts 90 min 11 lb 12 1b 13 1b
-------------------------------------------------------------------------
Strips, Hot Pints 75 min 11 lb 12 1b 13 1b
Cubes or and
Chunks Raw Quarts 90 min 11 lb 12 lb 13 lb
-------------------------------------------------------------------------
Meat Hot Pints 20 min 11 lb 12 1b 13 lb
Stock,
(Broth) Quarts 25 min 11 lb 12 lb 13 lb
-------------------------------------------------------------------------
Soups* Hot Pints 60 min 11 lb 12 1b 13 1b
Quarts 75 min 11 lb 12 1b 13 1b
-------------------------------------------------------------------------
Fish Raw Pints 100 min 11 lb 12 1b 13 1b
-------------------------------------------------------------------------
Chili Con Hot Pints 75 min 11 lb 12 lb 13 lb
Carne
-------------------------------------------------------------------------
*Caution: Process 100 minutes if soup contains seafood.

Table 2. Recommended process times in a weighted-gauge
pressure canner.

-------------------------------------------------------------
Canner Pressure (PSI)
at Altitudes of
--------------------
Style Jar Process 0- Above
of Pack Size Time 1,000 ft. 1,000 ft.
-------------------------------------------------------------
Chicken Without bones:
or Hot and Pints 75 min 10 lb 15 lb
Rabbit Raw Quarts 90 min 10 lb 15 lb
With bones:
Hot and Pints 65 min 10 lb 15 lb
Raw Quarts 75 min 10 lb 15 lb
-------------------------------------------------------------
Ground or Hot Pints 75 min 10 lb 15 lb
Chopped
Meat Quarts 90 min 10 lb 15 lb
-------------------------------------------------------------
Strips, Hot Pints 75 min 10 lb 15 lb
Cubes or and
Chunks Raw Quarts 90 min 10 lb 15 lb
-------------------------------------------------------------
Meat Hot Pints 20 min 10 lb 15 lb
Stock,
(Broth) Quarts 25 min 10 lb 15 lb
-------------------------------------------------------------
Soups* Hot Pints 60 min 10 lb 15 lb
Quarts 75 min 10 lb 15 lb
-------------------------------------------------------------
Fish Raw Pints 100 min 10 lb 15 lb
-------------------------------------------------------------
Chili Con Hot Pints 75 min 10 lb 15 lb
Carne
-------------------------------------------------------------
*Caution: Process 100 minutes if soup contains seafood.

Based on "Complete Guide to Home Canning," Agriculture Information Bulletin 539, September 1994 revision.

1 comment:

2peasnapod said...

I was just talking to my husband about canning meat and needing processing times. Thank you for posting this helpful chart!

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