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Canning Beef
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<blockquote data-quote="toby" data-source="post: 590607" data-attributes="member: 670"><p>My family canned meat before my home town put in a locker plant. They used jars, mason lids (two piece), large pots w/lids (they called canners). A 6-700 lb calf was usually a two day process. When the jars were cool and lids checked for proper tightness the finished product was transported to a storm cellar where all our parishable products were kept (eggs in 30 dz cases, potatoes and other canned fruits and vegies). What combination of liquid and seasoning was used in the jars with the meat I have no idea, however, never had a bad serving that I know of and Sunday dinner with extended family required 3-4 qt jars of meat beit beef or pork. I don't think we ever canned chicken or sheep.</p><p>You can probably go to google and get info on metal canning and methods of the modern era.</p></blockquote><p></p>
[QUOTE="toby, post: 590607, member: 670"] My family canned meat before my home town put in a locker plant. They used jars, mason lids (two piece), large pots w/lids (they called canners). A 6-700 lb calf was usually a two day process. When the jars were cool and lids checked for proper tightness the finished product was transported to a storm cellar where all our parishable products were kept (eggs in 30 dz cases, potatoes and other canned fruits and vegies). What combination of liquid and seasoning was used in the jars with the meat I have no idea, however, never had a bad serving that I know of and Sunday dinner with extended family required 3-4 qt jars of meat beit beef or pork. I don't think we ever canned chicken or sheep. You can probably go to google and get info on metal canning and methods of the modern era. [/QUOTE]
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