Remove all fat from meat
Cut into 1 in cubes
Soak in a salt brine (1 TBS per quart) for one hour.
Drain and Pack cubes tightly into clean jars.
Add 1/2 bullion cube per pint; 1 bullion cube per quart.
Add 4 slices of onion per pint 8 per quart.
Do not add any water in jars.
Clean jar edge, add ring and top, and turn to fit snugly- not tight.
Add jars to canner
Process at 10 pounds pressure: 75 minutes for pints; 90 minutes for quarts.
Remove canner from heat and let jars cool slowly out of draft with weight left on canner.
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