Directions:
- Cut meat into jar-length chunks.
- Bake or roast meat until well browned but not done.
- Meat may also be browned in a small amount of fat.
- Add 1/2 teaspoons salt to each pint, 1 teaspoons salt to each quart, if desired.
- Pack hot meat into hot jars, leaving 1-inch headspace.
- Ladle hot broth (recipe below) over meat, leaving 1-inch headspace.
- Remove air bubbles.
- Adjust two-piece caps.
- Process pints 1 hour and 15 minutes, quarts 1 hour and 30 minutes, at 10 pounds pressure in a steam-pressure canner.
- Recipe for Broth for canning meat:.
- Remove meat from cooking pan.
- Add 1 cup boiling water or broth for each 1 to 2 tbls.
- Fat in the pan.
- Boil 2 to 3 minutes.
- Do not thicken!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 77.66 Kcal (325 kJ) | ||
| Calories from fat | 30.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.4g | 5% | |
|---|---|---|---|
| Cholesterol | 39.11mg | 13% | |
| Sodium | 48.18mg | 2% | |
| Potassium | 202.37mg | 4% | |
| Protein | 11.9g | 24% | |
| Iron | 1.1mg | 6% | |
| Calcium | 10.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 137 Kcal (574 kJ) | ||
| Calories from fat | 54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6g | 5% | |
|---|---|---|---|
| Cholesterol | 69mg | 13% | |
| Sodium | 85mg | 2% | |
| Potassium | 357mg | 4% | |
| Protein | 21g | 24% | |
| Iron | 2mg | 6% | |
| Calcium | 18mg | 1% | |
* 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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