All meat and fish should be thoroughly cooled and cleaned before canning.
REDUCE PRESSURE NORMALLY.
| FOOD |
Minutes To Cook After Control Jiggles |
Pounds Pressure |
Pint Jars |
Quart Jars |
Beef, Veal, Lamb, Pork
Precook meat until medium done or until pieces when cut show almost no
pink at center.
Cut in pieces. Add salt. Pack. Fill with liquid within 1 in. from top.
Adjust lids. Process. |
75 |
90 |
10 |
Pork Chops, Ham
Fry meat until brown. Add salt. Pack. Fill with liquid to within 1 inch
from top.
Adjust lids. Process |
75 |
90 |
10 |
Chicken (with bones)
Precook disjointed chicken with liquid until medium done. Add salt. Pack.
Fill with liquid to within 1 inch from top. Adjust lids. Process |
65 |
75 |
10 |
Chicken (without bones)
Precook disjointed chicken with liquid until medium done. Remove bones. Add salt.
Pack. Fill with liquid to within 1 inch from top. Adjust lids. Process |
75 |
90 |
10 |
Chicken (fried)
Fry disjointed chicken in hot fat until it is lightly browned. Add salt.
Pack. Fill with liquid to within 1 in. from top. Adjust lids. Process. |
65 |
75 |
10 |
| Rabbit, Duck, Turkey - Follow directions for Chicken. |
|
|
|
Soup Stock
Cook soup stock. Skim fat and remove bones. Pour hot into containers, to
within 1/2 inch from top. Adjust lids. Process. |
20 |
25 |
10 |
Fish (except Salmon)
Cut fish in pieces. Precook. Remove bones and skin if desired. Add salt.
Pack to within 1 in. from top. Add 2 Tbsp salad oil to tuna. Adjust lids.
process. |
110 |
|
10 |
Salmon
Slowly pour hot water on fish, being careful not to break the skin. Scrape
gently until skin is white and clean. Wipe dry. Cut, leaving backbone
in. Add salt. Pack to within 1 in. from top. Adjust lids. Process. |
110 |
|
10 |
