Raw Pack: Liquid

[bill ace 350]

Question....

Some recipes for raw packing meat call for adding liquid, others say to absolutely not to add liquid, but with no explanation...

What is the correct way, and why?

Thanks

 

[Bigtank]

What are you canning? Are you processing it in a pressure cooker?

 

[bill ace 350]

What are you canning? Are you processing it in a pressure cooker?

Pressure canning.

 

[bill ace 350]

What are you canning? Are you processing it in a pressure cooker?

Pressure canner.
Beef/venison/chicken

 

[Bigtank]

When I can beef, I cut it into a about 1" to 1.5" cubes and pack it very tightly in the jars with a pinch of salt & pepper. I leave 3/4" to 1/2" airspace at the top and process. I've never done chicken or venison. I process for 90 minutes. I looked in the Ball manual and this is how it says to Raw Pack Meat. It doesn't specify a particular meat. It does say in bold DO NOT ADD LIQUID. Hope this helps.

 

[Hockeydudde]

I've only done chicken. Did not add liquid. The chicken let of enough liquid that it was swimming in a healthy amount of broth after canning.