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Venison, Beef, Veal, or Lamb-canned

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)76.5677
Energy (kCal)1211.112
Carbohydrates (g)-
Total fats (g)97.9322
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut meat into jar-length chunks. | 2. Bake or roast meat until well browned but not done. | 3. Meat may also be browned in a small amount of fat. | 4. Add 1/2 teaspoons salt to each pint, 1 teaspoons salt to each quart, if desired. | 5. Pack hot meat into hot jars, leaving 1-inch headspace. | 6. Ladle hot broth (recipe below) over meat, leaving 1-inch headspace. | 7. Remove air bubbles. | 8. Adjust two-piece caps. | 9. Process pints 1 hour and 15 minutes, quarts 1 hour and 30 minutes, at 10 pounds pressure in a steam-pressure canner. | 10. Recipe for Broth for canning meat: | 11. Remove meat from cooking pan. | 12. Add 1 cup boiling water or broth for each 1 to 2 tbls. | 13. fat in the pan. | 14. Boil 2 to 3 minutes. | 15. Do not thicken! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lamb 1 1 1211.112 0.0 76.5677 97.9322
    salt - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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