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Recipe Categories:

    Canned Meat


    Source of Recipe


    Jean Grebner


    List of Ingredients


    • meat
    • 1/2 tsp. canning salt
    • pepper


    Instructions


    1. Cut up the meat and don't leave much fat on it. Fill jars 1/2 inch from the top. Make sure that there are no air bubbles.
    2. Put on top of meat: 1/2 tsp. canning salt for a pint and pepper. Cover jars in hot water bath. Cook 2 1/2 hours. Take out of water and let jars seal.
 

 

 

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