How to Pressure Cann Soup Stocks.
Assuming we are simply dealing with liquid and no solid food, the canning methods are the same for vegetable, poultry, meat, and fish stocks. What you intend to preserve is considered as a multi-ingredient soup if it contains bits of meat or vegetables, and the canning process will take longer.
Canner with dial gauge
11 pounds; pints take 20 minutes, and quarts take 25. For changes for high altitude, see the sidebar chart.
Canner with weighted gauge
10 pounds; pints take 20 minutes, and quarts take 25. See the sidebar chart for high-10 pounds; 20 minutes for pints, 25 for quarts. For changes for high altitude, see the sidebar chart.
Pressure Meat (beef, pork, lamb, venison, and game meats) may be preserved.
CHUNKS, CUBES, OR STRIPS
Cut the meat into chunks and remove any major bones. Game meats should be brined for an hour using a solution of 1 tablespoon salt to every quart of water, then rinsed.
Warm Pack
The meat should only be cooked until the exterior is barely browned but the inside is still pretty rare. You may roast, steam, boil, or sauté the interior of it with a little grease. You may roast, steam, boil, or sauté it with a little grease.
The meat chunks should be put into clean, hot canning jars along with an optional 1/2 teaspoon of salt per pint if preferred. Give yourself 114 inches of headroom. With 1 inch of headspace, cover the meat with hot meat stock, tomato juice, or meat drippings. Clean the jar rims, then screw on the canning lids.
Pure Pack
If desired, add 12 teaspoons of optional salt per pint to the jars. Leave an inch of headspace between each piece of raw meat as you fill the jars. Add nothing liquid, please. Clean the jar rims, then screw on the canning lids.
Dial Gauge Canner 11 pounds; 75 minutes for pints, 90 minutes for quarts; BOTH HOT AND RAW PACK. For changes for high altitude, see the sidebar chart.
10-pound weighted gauge canner; 75 minutes for pints, 90 minutes for quarts. For changes for high altitude, see the sidebar chart.
ZERO BONE, PACK BOTH HOT AND RAW:
11-pound dial gauge canner; 90 minutes for quarts and 75 minutes for pints. For changes for high altitude, see the sidebar chart.
10-pound weighted gauge canner; 75 minutes for pints, 90 minutes for quarts. For changes for high altitude, see the sidebar chart.
Chopped or Ground Meat
Over medium-high heat in a pan, brown the ground beef. The ground beef may be formed into patties before browning, but it’s not required. The use of a little hog fat when cooking venison is beneficial.
Only Hot Pack
To clean, hot canning jars, add an optional 1/2 teaspoon of salt for each pint. With 114 inches of headspace, pour heated tomato juice or stock over the meat. Clean the rims of the jars, then screw on the canning lids.
Jar rims keep the canning lids tight and clean.
11-pound dial gauge canner; 90 minutes for quarts and 75 minutes for pints. For changes for high altitude, see the sidebar chart.
Canner with weighted gauge
10 pounds; pints take 75 minutes, and quarts take 90. For changes for high altitude, see the sidebar chart.
Pressure preserving poultry
Before canning chicken, let it to cool for at least 6 hours in the fridge. Delete any extra skin and fat. Leave the flesh on or off the bone and cut the fowl into pieces that will fit into pint or quart canning jars.
Warm Pack
Cook the fowl without frying by steaming, boiling or baking it for about two-thirds of the cooking time. Place the partially cooked fowl in hot, clean canning jars with a headspace of 1 12 inches. Optionally, add 1/2 teaspoon of salt to each pint. With 114 inches of headspace, pour hot chicken or other poultry stock over the meat. Clean the rims of the jars, then screw on the canning lids.
Raw Pack To clean canning jars, add an optional 1/2 teaspoon of salt each pint. Place the chicken inside, allowing 1 14 inches of headroom. Add nothing liquid, please. Clean the rims of the jars, then screw on the canning lids.
BOTH HOT AND RAW PACK POULTRY, BONE IN, PRESSURE CANNING:
Switch Gauge Canner
11 pounds; pints take 65 minutes, and quarts take 75. For changes for high altitude, see the sidebar chart.
Canner with weighted gauge
10 pounds; pints take 65 minutes, and quarts take 75. For changes for high altitude, see the sidebar chart.
NO BONES, BOTH HOT AND RAW PACK, PRESSURE CANNING POULTRY: Dial Gauge Canner
11 pounds; pints take 75 minutes, and quarts take 90. For changes for high altitude, see the sidebar chart.
Canner with weighted gauge
10 pounds; pints take 75 minutes, and quarts take 90. For changes for high altitude, see the sidebar chart.
Pressure preserving rabbit
The rabbit should be brined for an hour using 1 tablespoon of salt to every quart of water. Rinse. Delete any extra skin and fat. Leave the meat on or off the bone and chop the rabbit into pieces that will fit into pint or quart canning jars.
Warm Pack
The rabbit should be steamed, boiled, or baked (not fried) until it is about two-thirds done. Fill the hot, clean canning jars with the semi-cooked rabbit, allowing 112 inches of headspace.
Optionally, add 1/2 teaspoon of salt each pint. With 114 inches of headspace, pour hot stock made from rabbit, fowl, or vegetables over the meat. Clean the rims of the jars, then screw on the canning lids.
Pure Pack
To clean canning jars, add an optional 1/2 teaspoon of salt to each pint. Place the rabbit meat inside, allowing 1 1/4 inches of headroom. Add nothing liquid, please. Clean the rims of the jars, then screw on the canning lids.
HOT AND RAW PACK: Dial Gauge Canner ON THE BONE
Canner with dial gauge
11 pounds; pints take 65 minutes, and quarts take 75. For changes for high altitude, see the sidebar chart.
Canner with weighted gauge
10 pounds; pints take 65 minutes, and quarts take 75. For changes for high altitude, see the sidebar chart.
NON-BONES PACK, HOT AND RAW:
11-pound dial gauge canner; 90 minutes for quarts and 75 minutes for pints. For changes for high altitude, see the sidebar chart.
10-pound weighted gauge canner; 75 minutes for pints, 90 minutes for quarts. For changes for high altitude, see the sidebar chart.
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