Bear, beef, lamb, pork, sausage, veal, venison
Choose fresh, chilled meat. With venison, add one part high-quality pork fat to three or four parts venison before grinding. Use freshly made sausage, seasoned with salt and cayenne pepper (sage may cause a bitter off-flavor). Shape chopped meat into patties or balls or cut case sausage into 3- to 4-inch links. Cook until lightly browned. Ground meat may be sauteed without shaping. Remove excess fat. Fill jars with pieces. Add boiling meat broth, tomato juice or water, leaving 1-inch headspace. Add one teaspoon of salt per quart to the jars, if desired.
Adjust lids and process pints for 75 minutes; quarts 90 minutes in a pressure canner with pressures listed in the Canning Ground or Chopped Meat table.