Chopped (ground) Meat

Grind fresh meat in a food processor, or meat grinder. Sear meat in a hot skillet. add 1-1 1/2 cups boiling water, broth or tomato juice for each quart of chopped meat. Add 1/2 teaspoon salt to each pint jar, 1 teaspoon salt to each quart jar, if desired. Pack hot meat and liquid into sterile jars, leaving 1 inch head space. Remove air bubble, wipe rims, and adjust caps. Process pints 1 hour and 15 minutes, quarts 1 hour and 30 minutes at 10 pounds pressure in a steam-pressure canner.

Meats recommended: Beef, lamb, mutton, veal venison

To serve: use canned chopped meat for casseroles, baked hash, or stuffing sweet peppers.

Yield: varies