Directions:

Meat Preparation

• Select lean cuts of good quality meat. Excess fat may cause meat to develop a strong flavour and can cause seal failure. Cut meat across grain into uniformly sized slices or cubes, suitable for cooking. Trim away gristle, bruised spots and fat. Do not let meat stand in water. However, soak strong-flavoured game meats 1 hour in salt brine – 1 tbsp (15 ml) salt to each 4 cups (1000 ml) water.

Broth for home canned meat.

• Remove meat from cooking pan. Add 1 cup (250 ml) boiling water for each 2 tbsp (25 ml) fat in pan. Boil 2 to 3 minutes. Do not add thickening agent such as flour or cornstarch before canning. Thicken liquids only when prepared for serving.
• One to two-year old fowl is best for home canning. Wash fowl thoroughly, remove entrails and wash again. Cut into pieces. Rinse and dry but do not salt. Chill 6 to 12 hours before canning.
• Place the required number of clean 500 ml or 1 L mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use.
• Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.
• RAW PACK – Separate bird into pieces at joints. Leave bones in or de-bone as desired. Season.
• Heat Process DEBONED MEAT: 500 ml jars – 75 minutes; 1 L jars – 90 minutes;
• BONE-IN MEAT: 500 ml jars - 65 minutes; 1 L jars – 75 minutes.
• HOT PACK – Boil, steam or bake poultry or game bird until about two-thirds done. Separate bird into pieces at joints. Leave bones in or de-bone as desired. Season.
• Heat Process DEBONED MEAT: 500 ml jars – 75 minutes; 1 L jars – 90 minutes;
• BONE-IN MEAT: 500 ml jars - 65 minutes; 1 L jars – 75 minutes.
• Ladle prepared poultry or game meat into a hot jar and add hot broth to within 1 inch (2.5 cm) of top rim (head space).
• Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining poultry and broth. If stacking jars, place a second rack between layers of jars.
• When pressure canner is full, adjust water to level as directed by canner manufacturer. Lock canner lid in place and follow manufacturer’s heating instructions. Vent canner–allow steam to escape steadily–for 10 minutes; close vent.
• When canner reaches the pressure appropriate for your altitude* and type of pressure canner, begin counting processing time. Process – heat filled jars – in pressure canner for time indicated for jar size in each recipe, as above.
• NOTE: processing times indicated are for a weighted gauge pressure canner used at altitudes up to 1,000 ft (305 m). When using a dial gauge pressure canner or canning at higher elevations, adjust pressure according to chart.
• When processing time is complete turn off heat. Allow canner to stand undisturbed until pressure drops to zero. Wait 2 minutes, and then remove cover, tilting it away from your face. Remove jars without tilting. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed discs curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store in a cool, dark place.

Notes & Tips