Directions: |
Directions:Wash jars. Heat canning flats in hot water on stove. Keep in the hot water until ready to use.
Cut meat into 1-2 inch chunks and place in the jars. Do not pack too tightly, as you need to allow for expansion. Fill jar but leave at least 1 inch of room at the top. Add scant teaspoon salt to each quart jar. Place 2-3 tablespoons of tallow on top. Tallow provides liquid and moisture in the jar. (Amount of tallow depends on how much fat is on your meat). Wipe the top of the jars and remove any meat or salt to make sure the rim clean and in prefect shape. Before sealing, make sure no chips on the rim and flats are clean. Place the flat on the jar and place ring on the jar and tighten.
Read the directions for pressure cooking with the booklet that is with your canner!!! It can be very dangerous to use pressure cooker and it can cause al lot of harm if it explodes. Generally, Place a rack on the bottom of the pressure canner and place the jars in the canner. Add water to the appropriate line in the pressure canner, depends on if pint or quart jars. Place on burner and start cooking. Use 15lb pressure weight. Once it's up to pressure, the weight will jiggle cook 75 minutes for pints and 90 minutes for quarts.
Turn off heat source. DO NOT touch anything. Allow the pressure to release naturally. Once the pressure is all released, remove the jars and allow them to cool completely on the counter for 24 hours.
IF YOU TRY TO REMOVE LID TOO SOON IT CAN EXPLODE CAUSING HARM. |
This recipe for Canned Beef is from