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NEW MARY'S HOMESTEAD HANDBOOK

CANNING LOW ACID FOODS

This Handbook has the recipes to can four different kinds of chopped meats .

Five different kinds of canned roast meats.

How to can stew meat.

Boned Chicken

and many soups.  See the Contact us Link to buy mail order.

CANNING LOW ACID FOODS

HERE ARE SOME FREE RECIPES FOR YOUR ENJOYMENT .

These foods have naturally high levels of acid or have a sufficient amount of acid added to them. Generally, all fruits and soft spreads are acid foods. Tomatoes, which are typically catergorized as a vegetable, are also treated as an acid food in canning. A limited number of recipes may call for both acid and low-acid ingredients but still be categorized as an acid product; these recipes must have a ph level of 4.6 or higher.

The processing times given for acid foods are based on an altitude at or below 1,000 feet above sea level using the boiling-water method. At altitudes above 1,000 feet, adjust the processing time according to the BOILING WATER CANNER chart.

The steam-pressure method is used for low-acid foods. The pressure given is for weighted gauge canners of altitudes at or below 1,000 feet above sea level. At altitudes of 1,001 feet  or above, adjust the processing  pressure according to the STEAM PRESSURE CANNER chart for the type of steam-pressuure canner being used.

BOILING-WATER CANNER

ALTITUDE (FEET)         INCREASE PROCESSING TIME

1,001-3000                         5 MINUTES
3,001-6,000                         10 MINUTES
6,001-8000                         15  MINUTES
8001-10,000                        20  MINUTES

STEAM-PRESSURE CANNER

ALTITUDE (FEET)          WEIGHTED GAUGE        DIAL GAUGE

0-1,000                                10                                          11
1,001-2000                          15                                          11

2,001-4,000                         15                                           12

4,001- 6,000                        15                                           13

6,001-8,000                          15                                           14

8,001-10,000                        15                                          15

MEATS

THIS IS A LIMITED AMOUNT OF MEAT RECIPES THAT I LIKE. IT IS FOR YOUR EDUCATION AND ENJOYMENT.

CHOPPED MEAT
BEEF, VEAL, LAMB, PORK, VENISON
Put meat through food chopper; measure. Cook meat in hot skillet until seared. Stir in 1 to 1 1/2 cups boiling water, broth or tomato juice. Add 1 tst. salt to each quart ground meat, if desired. Pack hot meat and liquid into hot jars, leaving 1-inch headspace. Remove air bubbles. Adjust 2-piece caps. Process pints  1 hour and 15 minutes, quarts 1 hour and 30 minutes, at 10 pounds pressure in a steam-pressure canner. To serve: Use for meat loaf, baked hash, chili, tacos or any way  you use other recipes.

ROAST, beef, veal, lamb, mutton, pork, venison

Cut meat into jar-length chunks. Bake or roast meat until well browned but not done. Meat may aksi be browned in a small amount of fat. Add 1/4 tsp. salt to each pint, 1 tsp. salt to each quart, if desired. Pack hot meat into hot jars, leaving 1-inch headspace. Remove air bubbles. Adjust 2-piece caps, Process pints 1 hour and 15 minutes, quarts 1 hour and 30 minutes, at 10 pounds pressure in a steam-pressure canner.

STEW MEAT

Use beef or other meat suitable for stewing. Cut into 1 1/2-to 2-inch cubes. Remove fat and gristle. Simmer meat in water to cover until hot throughout. Add 1/2 teaspoon salt to each pint, 1 tsp salt to each quart, if desired. Pack hot meat into hot jars, leaving 1-inch headspace. Remove air bubbles. Adjust 2-piece caps. Process pints 1 hour and 15 minutes, quarts 1 hour and 30 minutes, at 10 pounds pressure in a steam-pressure canner.