Canned Lamb Chunks (Hot Pack)

Ingredients

Instructions

1. 1Understand before you begin that lamb is a low-acid food and must be processed in a pressure canner; a boiling-water bath is never safe for canning any meat, including lamb.
2. 2Wash 6 quart jars in hot soapy water or a dishwasher and keep them hot; wash new lids and prepare them exactly as the manufacturer instructs.
3. 3Trim the lamb thoroughly of all visible fat and connective tissue, since lamb fat can develop a strong, tallow-like flavor during storage if left on, then cut the meat into uniform 1 to 1 1/2 inch cubes.
4. 4This recipe uses the hot pack method: brown the lamb cubes lightly in a small amount of oil in a large pot over medium-high heat for about 8 to 10 minutes, just until the outside is seared; hot pack is preferred for lamb since browning helps cook off some of the surface fat and improves flavor.
5. 5Pack the hot lamb cubes loosely into the hot jars, without pressing them down, so liquid can circulate freely between the pieces.
6. 6Leave 1 1/4 inches of headspace at the top of each jar.
7. 7Ladle boiling water or boiling lamb or beef broth over the meat until covered, keeping the 1 1/4 inch headspace, and add salt only for flavor.
8. 8Run a bubble tool around the inside of the jar to release air trapped between the meat pieces, then recheck and adjust the headspace back to 1 1/4 inches if it has changed.
9. 9Wipe the rim of each jar clean of any fat or liquid, center a lid on the jar, and screw the band on fingertip tight.
10. 10Load the jars into the pressure canner, add water as directed by the manufacturer, lock the lid, and vent steam steadily for 10 minutes before pressurizing.
11. 11Process pint jars for 75 minutes and quart jars for 90 minutes at 10 pounds pressure in a weighted-gauge canner up to 1,000 feet (15 pounds above 1,000 feet), or 11 pounds in a dial-gauge canner up to 2,000 feet (12 pounds from 2,001 to 4,000 feet, 13 pounds from 4,001 to 6,000 feet, 14 pounds from 6,001 to 8,000 feet).
12. 12Turn off the heat when processing ends and allow the canner to depressurize naturally on its own; never quick-release a canner full of meat.
13. 13Once the gauge reads zero, wait 2 more minutes, then slowly release any remaining pressure, wait 10 more minutes, and unlock the lid.
14. 14Remove the jars to a towel-lined surface and let them cool, completely undisturbed, for 12 to 24 hours.
15. 15Check that each lid has sealed, wipe the jars clean, label them with the contents and date, and store them in a cool, dark place for up to about 1 year.
16. 16Before eating, boil the lamb hard for 10 minutes to destroy any possible botulinum toxin, and discard, without tasting, any jar with an off smell, spurting contents, or a lid that did not seal or is bulging.