You cut it into pieces and do a raw pack into a pint jar to the shoulder. Do not press down just drop the pieces in until the jar is full. Add water leaving one inch head space.
Wipe the tops with vinegar to get any grease off. Put on lid and screw top, finger tighten.
Pressure can at 15 for 75 minutes.
It is really simple. I can almost everything except chicken.
Ugh....last time I canned chicken....it turned into a big mess.
Beef is much easier, imo.
Wouldn’t the pressure and time amounts depend on altitudes? Or, it’s the same, regarding location?
Thx.
So you can can corned beef RAW?