Directions:
- Combine first 8 ingredients.
- Tie pickling spices in a cheesecloth bag. add to sauce. cover and simmer 15 minutes. remove the spice bag. and add the meat to the sauce. Cover, heat.
- Pack into hot jars, leaving 1 inch head space.
- Adjust the lids.
- Process in pressure canner at 10 pounds, 75 minutes for pints.
- BEFORE SERVING:.
- Boil uncovered 10 minutes before tasting or using.
- Serve on your favorite bun.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 576.03 Kcal (2412 kJ) | ||
| Calories from fat | 129.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.42g | 22% | |
|---|---|---|---|
| Cholesterol | 147.28mg | 49% | |
| Sodium | 4243.24mg | 177% | |
| Potassium | 1414.56mg | 30% | |
| Total Carbs | 58.52g | 20% | |
| Sugars | 29.91g | 120% | |
| Dietary Fiber | 5.44g | 22% | |
| Protein | 50.68g | 101% | |
| Vitamin C | 26.4mg | 44% | |
| Iron | 6.6mg | 36% | |
| Calcium | 107.8mg | 11% | |
| Amount Per 100 g | |||
| Calories | 126.86 Kcal (531 kJ) | ||
| Calories from fat | 28.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.18g | 22% | |
|---|---|---|---|
| Cholesterol | 32.44mg | 49% | |
| Sodium | 934.49mg | 177% | |
| Potassium | 311.53mg | 30% | |
| Total Carbs | 12.89g | 20% | |
| Sugars | 6.59g | 120% | |
| Dietary Fiber | 1.2g | 22% | |
| Protein | 11.16g | 101% | |
| Vitamin C | 5.8mg | 44% | |
| Iron | 1.4mg | 36% | |
| Calcium | 23.8mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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