/ck/ - Food & Cooking

>>8390065
I processed the jars in my pressure canner following the instructions provided with the canner.
For pints, process at 10 pounds of pressure for 70 minutes.
For quarts, process at 10 pounds of pressure for 90 minutes.

But now myself, my mother, and my grandmother have water bathed canned beef in 1 inch cubes in a water bath canner for years. Much easier. We cut up the beef into 1 inch hunks, leave a lot of the fat on it. pack it tightly into a quart jar, leave one inch for headspace. Add a tsp of salt. wipe the rim and put it in the hot but NOT boiling water bath canner. Put the lid on and watch it. Once it starts to boil, start timing. We do ours for 2 hours. Now, I am not saying it is 100% fail proof...however we have done this for many years. Just remember, when you open it.....when in doubt, throw it out!