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Cattle Boards
Beef Butchering
Freezer is full and 1/2 beef coming, canning?
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<blockquote data-quote="WalkerRanch 3-2" data-source="post: 1727664" data-attributes="member: 38690"><p>Canning meat is easy in pressure cooker. Use quart jars with meat chunks. No fluid. 1 teaspoon salt on top. Seal. Cook for 1 hour 15 minutes at ten lbs pressure. Let cool. You will hear a thunk as jars seal. It will have meat juices in the jar that makes fantastic gravy. Venison, beef, fish, chicken all do fine.</p></blockquote><p></p>
[QUOTE="WalkerRanch 3-2, post: 1727664, member: 38690"] Canning meat is easy in pressure cooker. Use quart jars with meat chunks. No fluid. 1 teaspoon salt on top. Seal. Cook for 1 hour 15 minutes at ten lbs pressure. Let cool. You will hear a thunk as jars seal. It will have meat juices in the jar that makes fantastic gravy. Venison, beef, fish, chicken all do fine. [/QUOTE]
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Cattle Boards
Beef Butchering
Freezer is full and 1/2 beef coming, canning?
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