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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 6 |
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The neighbor lady would start canning when they bought a beef and did not have enough freezer space. Her beef and noodles had to be the best in the county. Ingredients:
3 -5 lbs roast |
1 teaspoon salt (per quart jar) |
Directions:
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.
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