[Sawdring]

Do you use a pressure canner to can the beef and how long does it last on the shelf? Do you cook it before you can it?

[blackdog]

Boil it in a salty brine with pepper. Keep it simplle. A few added bay leaves are almost too much. Cube your meat to 1 inch squares and boil for an hour. Then can the chunks with the broth. Boil those jars for a half hour in a pressure cooker and let cool. The shelf life we stick with is one year on meats. Hint though........Remove all fat. Gristle is just fine. The fat though can go rancid. That’s why lean meats like deer and cuts like flank steak are perfect.

[blackdog]

A time saving funny tip. We can produce when we make beer. With all the cleaning of glassware and beer making gear, we just lower our jars right into the wort brew in our big kettle. We give them a hot beer bath, then wash off the jars to remove the beer film.

Two birds canned with one stone.