Pack the meat mixture tightly into the jars, pressing gently to remove any air pockets . A useful tip is to use a non-metallic tool, like a chopstick, to help release trapped air bubbles .
It’s crucial to leave the correct headspace: 1 inch for pints and 1¼ inches for quarts . This space allows for food expansion during processing.
Wipe the jar rims with a clean, damp cloth (vinegar helps cut through fat) to ensure a perfect seal . Place the lids on and screw the bands on just until finger-tight—don’t overtighten .
Step 3: The Pressure Canning Process
Place the filled jars into the pressure canner using your jar lifter. Follow your canner’s manual for the correct amount of water .
Close and lock the canner lid. Turn the heat to high. Leave the vent (or weight) open so steam can escape. Let it vent for a full 10 minutes to remove air from the canner .
Place the pressure weight on the vent. Allow the pressure to build until it reaches the correct setting for your canner type and altitude:
10 PSI for a weighted-gauge canner
11 PSI for a dial-gauge canner
Once the correct pressure is reached, start your timer. Maintain a steady pressure for the entire processing time:
Pints: 75 minutes
