Jenny's Canned Beef

This is the recipe for Jenny’s canned beef.

Purchase the cheapest cut of beef you can find. Cut into ¾” – 1” chunks. Place in pint jars (do not pre-cook) with 1 clove of garlic and two slices of onion per jar. Clean jar tops and seal. Place in pressure canner following manufacturer’s instructions. Lock lid in place and set onto heat. When 10 lb rattle begins to rock time for 75 minutes. Remove from heat and allow pressure to fade. Caution… Jars are hot!

Notes:

Now liquids are added to jars in this process. The natural meat juices and fats will make their own juice in the jar.

Please follow manufacturer’s directions carefully.

The only thing I might add to the meat is some broken rosemary leaves. About ¼ tsp per jar should do it.