Directions: |
Directions: CANNING BEEF
It takes 21 ounces of raw meat to get 16 ounces or one pint of canned beef.
With 26 ½ pounds meat we got 20 pint jars.
With 48.25 pounds meat, we got 36 pints or 36 pounds. (Fat had to be trimmed off before cooking. Cut meat in 2 to 4” pieces.
1. Jars need to be hot. Put them in the sink with hot water.
2. Lids are put on the stove and heated.
3. We use tongs to put meat in the jars.
4. lst put a little juice in the jars then stuff the meat in. Insert knife about 4 times in side of jar to get rid of air and so juice will go down. The top of jar is wiped off after filling it one
inch from top.
5. Then put the lid on.
6. We heat the pressure canner with 1 ½ inches of water in bottom. 16 wide mouth pints or 18 narrow mouth jars.
7. Align the marks on the top and put on the lid with the gauge facing out to where you can see it. Jiggle lid to get it set properly. Tighten to screws opposite each other making sure lid is same distance all the way around.
8. Turn up heat to high. After steam starts coming out of vent at top, time it for 7 minutes. Then put on the 10 lb pressure regulator and when it reaches 10 pounds set timer for 75 minutes. By using the 10 lb weight. And setting the pressure at 12 pounds, It should release steam periodically to maintain the pressure. Try to keep gauge at 12 pounds while it is cooking. Turn off heat and let the pressure go down until steam is completly gone. This will take at least a hour.. Remove the pressure regulator to make sure it is all gone. Then open the lid..
9. We used jar tongs to remove jars and set on counter to cool, making sure all the lids have sealed. After jars are out pressure cooker, and cooled off, wipe a light cooking oil on the top of the lid
COOKING THE MEAT FOR CANNING
1. First of all cut off all of the fat. Cut meat in 3 to 4” pieces.
2. Take it out to the barbeque and brown it on all sides.
3. Place meat in roaster, after browning.
4. Mix AuJus, making sure it is hot and pour in the roaster until it is almost covered, try to keep it a couple of inches below to or just cover the meat.
5. Turn roaster to 250 degrees until it all warms up then turn heat down to 200 degrees and cook. It should be done in about 5 or 6 hours. We test by how the meat tears apart.
6. We used the juice from the roaster to cover the meat in the jars. |
This recipe for Canning Beef is from