Stewing Beef
Canned/sealed/etc: 2023-01-01
Stored: 4 x 500mL
References: https://nchfp.uga.edu/how/can_05/strips_cubes_chunks.html
What I did:
- Chopped
- Browned
- Pinch of salt & 2 dashes of Worcestershire per jar
- Added meat as evenly as possible & filled to shoulder with boiling water
- Wiped rims & gently put on boiled lids
- Processed at 11lbs for 75 min
- After canner cooldown/depressurise process, tightened lids & left to cool completely overnight
- Seals tested and jars washed in the morning
Notes on this batch:
- Didn't think to weight the meat before adding water. Best guess by adding some water to a jar with a lid to tare the scale says about 150g(approx 1/3 lb) of meat per jar. (the liquid will also likely be delicious)
- Could probably fit more meat per jar next time. Maybe 250 g. for nice round numbers
Photos:
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