1. Select meat suited for a roast. 2. Trim and wipe with a damp cloth. 3. Cut into pieces. 4. Pack loosely to within 1 inch of top of jar. 5. Add 1 teaspoon salt to each quart jar if desired. 6. DO NOT ADD LIQUID. 7. Put on cap, screwing band FIRMLY TIGHT. 8. Process: using 10 pounds pressure. 9. Pints for 75 minutes. 10. Quarts for 90 minutes. ---------------------------------------------------------------------------
Ingredients
