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BEEF CANNING MEAT

INGREDIENTS

  • BEEF CANNING MEAT (CUBED FOR YOUR CONVENIENCE – FIND HERE!)
  • SALT

INSTRUCTIONS

  1. PLACE MEAT CUBES IN STOCK POT AND BROWN THOROUGHLY ON ALL SIDES (NO NEED TO COOK ALL THE WAY THROUGH)
  2. PLACE CUBES IN CLEAN GLASS JAR LEAVING 1” OF HEAD SPACE
  3. ADD 1 TSP SALT PER QUART JAR OR 1/2 TSP SALT PER PINT JAR
  4. POUR WATER INTO THE STOCK POT (THE ONE YOU USED TO BROWN THE MEAT) AND BRING TO A BOIL
  5. LADLE THE BOILING WATER OVER THE MEAT IN JARS LEAVING 1 “ OF HEAD SPACE
  6. WIPE THE RIMS AND PUT ON LIDS AND RINGS
  7. PUT IN PRESSURE CANNER 90 MINUTES AT 10 LBS OF PRESSURE FOR QUARTS AND 75 MINUTES AT 10 LBS OF PRESSURE FOR PINTS.

*GREAT FOR SOUPS, STEWS, OR GRAVY OVER POTATOES!