Raw Pack Canning

• Take the roast and trim off excess fat.
• Cut roasts into 1 inch pieces and place into quart jars. Do not can bones.
• If desired, add 2 teaspoons salt per quart jar.
• Fill jars with raw meat pieces and leave 1 inch head space. Do not add liquid.
• Clean rim of jar with clean wet towel.
• Place seal on jar and hand tighten.
• Take the pressure canner and fill at least 5-6 inches deep. Long canning times require more water.
• Place the jars in the canner and close the canner.
• Place the weighted gauge on the canner for 10 pounds.
• Pint jars are processed for 75 minutes, quart jars for 90 minutes, adjusting time for elevation.
• Once time has completed, let the pressure canner release pressure naturally.
• Let the canner sit closed for 5 to 10 minutes after pressure is release and remove weighted gauge.
• Open the canner and take the top off, opening away from you (the steam will come out and be very hot and there will be hot water).
• Let the jars sit for 5 minutes before removing. Use oven gloves to hold the top and watch out for steam under the top.
• Place a towel on the counter and put the jars onto the towel.
• Cover the jars and let sit 12 to 24 hours.
• Check that the jars have sealed, remove the bands and date and label the jars.