Canning Meat & Beans – QUICK GUIDE

Equipment:
1 tsp Cream of Tartar
Pan of Hot Water for Lids
Wet Clean Cloth
Dry Dish Cloths
Jar Lifter
Jar Funnel


Additional Equipment for Canning Beans:
Boiling Water
Measuring Cup
Butter Knife or Metal Spatula


Getting Started:
1. Fill canner with water (check chart - 2qts for us), add cream of tartar (1 tsp), turn heat to medium. When canning anything that doesn’t require adding liquid to it (ie chicken, beef), add an extra 2-3 cups of extra water. (2 cups = 1 pint = ½ quart)


2. (for MEAT) Fill jars with meat chunks leaving a 1 inch headspace
Add ½ teaspoon salt to each pint jar (1 tsp for a quart jar), unless chicken has been injected


(for BEANS) Add 2/3 cup dry un-soaked beans (sorted & rinsed) to pints and 1-1/3 cups to quarts
Add 1/2 teaspoon salt to pints (1 teaspoon to quarts)
Add boiling water to each jar, leaving 1” headspace
Use butter knife or metal spatula to remove air pockets


3. Wipe rims of jars, remove lids from hot water and secure with rings – hand tighten only
4. Place jars on rack in canner, position lid on canner. Turn burner heat to high.


On the Stove:
1. VENT: Wait for the steam to start coming out of vent hole and then time it for 10 minutes.
2. ADD WEIGHT: After 10 minutes, place weight control on vent hole. Use 10# for altitude below 1000ft and 15# for altitude above 1000ft. (Gilbert = 1400ft)
3. JIGGLE: When weight control begins to jiggle set timer for 75 minutes for pints. Processing time is longer for quarts. Check chart.
4. REDUCE HEAT: Reduce heat gradually (wait about 5 min between) until the “noise” is no longer continuous. You should reach a stable setting (around medium/medium low) on your cook top within the first 15 minutes.
5. REMOVE FROM STOVE: Remove canner from heat when 75 minutes is up. Do NOT remove lid. Set timer for 30 minutes.
6. REMOVE LID/JARS: After 30 - 45 minutes, remove lid and remove jars. Place on dry cloth and let sit in upright position, undisturbed for 12 hours.