Canned Beef or Pork Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Cubed beef or pork any amount
canning salt
water
crisco
hot wide mouth pint or quart jars
new hot lids
clean rings
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Directions: |
Directions:Heat jars and lids on stove top in a cake pan filled with an inch of water. Cut meat into chunks and trim off fat. Brown meat with crisco in a fry pan until medium or so. Put into hot sterilized jars, pushing down meat as you go. Fill to about 1 inch from top of jar. Add 1/2 tsp of canning salt on top to pints and 1 tsp on quarts. Pour hot water to about 2 inches from the top. Wipe off the top of jar and seal with a hot lid and ring. Make sure you have them tight.
When you have enough to fill a canner ~ add about 2 quarts of water to the canner and then put jars in. Seal the top of the canner and put on the heat. I processed them at 10 pounds of pressure for 70 minutes for pints and 90 minutes for quarts. |
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Personal
Notes: |
Personal
Notes: This is actually something that Grandma Berthelson and Willard use to do with meat and I remember them giving us some while we were poor college students. All of the family thinks that this is a necessity for the pantry for a quick and easy meal so we like to get together and make a bunch for everyone.
When you want to eat it. Pour this into a pan and thicken a bit with flour or cornstarch and a little water, can add beef broth if you need to make more gravy. Pour over rice, noodles or mashed potatoes and you have got a winner ~ right Sam!
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