Friday, August 21, 2015

Canning Beef

I simmered a bunch of roasts in a large stock pot for about 6 hours.

1/2 tsp pickling salt per jar.

Chopped roast beef into small chunks and filled jars.

Covered with beef broth and/or hot water.
Processed 75 minutes for pints, 90 minutes for quarts.

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