1. Cut meat into jar-length chunks. 2. Bake or roast meat until well browned but not done. 3. Meat may also be browned in a small amount of fat. 4. Add 1/2 teaspoons salt to each pint, 1 teaspoons salt to each quart, if desired. 5. Pack hot meat into hot jars, leaving 1-inch headspace. 6. Ladle hot broth (recipe below) over meat, leaving 1-inch headspace. 7. Remove air bubbles. 8. Adjust two-piece caps. 9. Process pints 1 hour and 15 minutes, quarts 1 hour and 30 minutes, at 10 pounds pressure in a steam-pressure canner. 10. Recipe for Broth for canning meat: 11. Remove meat from cooking pan. 12. Add 1 cup boiling water or broth for each 1 to 2 tbls. 13. fat in the pan. 14. Boil 2 to 3 minutes. 15. Do not thicken! ---------------------------------------------------------------------------
Nutrition
Ingredients
