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Post by deerslayer on Jan 6, 2009 11:06:49 GMT -6
CANNED MEAT
10 pounds pressure--75 minutes for pints or 90 minutes for quarts
Put stew meat into a large skillet and brown in minimal oil. Take the browned meat out and pile into a big pan, add water and powdered beef stock powder to keep it hot. When the meat has simmered a few minutes, dump the whole thing into a big pot and add a little fresh grease to the frying pan and start frying down the next batch. This goes on until the pot holds about all my canner will process in one batch. Reheat the pot of meat until it is all hot, then dip out the meat and pack it into jars to within an inch of the top, ladle out enough broth to just cover the meat. then seal up the jars and process
To make steaks--cut into strips half an inch to one inch thick. Brown lightly and add water and broth made with beef stock added as with the stewing meat.
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