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Canned Beef (or Venison)
Donna Metcalfe, Cassville

For pint jars / per pint:
1/2 lb. tougher cuts of beef or venison
1/2 tsp. canning salt or non-iodized salt
1/2 tsp. beef soup base
1 carrot spear
1 celery spear
1 chunk suet

Clean and cube tougher cuts of beef or venison. Pack in clean pint jars; add canning salt, beef soup base, carrot, celery, and suet. Leave 1 inch headspace at top. Pressure cook at 15 pounds of pressure for 75 minutes. For quart jars, double meat, canning salt, and beef soup base; add carrot, celery, and suet; then pressure cook at 15 pounds of pressure for 90 minutes.

Note: For stew, you can follow the same procedures above except use 1/2 as much meat called for, then add carrots, potato, and onions.

 


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