Photos weren't as sharp, so when I go up to the Eicher's in the next week or so I'll get more...I might even do a video of us making "rare beef", now that would be interesting! Or i just might get in on hog butchering if the weather stays cool. Below are scenes from the canning of chunk beef before they go into the pressure cooker. This is lots of work, but now the Eichers are in good shape with a plentiful supply of meat on hand until they have to do this all over again next year!
My parents used to do this years ago. My mom would make sausage into balls, brown it, put in jars, add water and pressure cook it. Then turn it upside down after it had sealed so the fat would be at the top to skim off before reheating. Wish I had some of that now! That and the taste of freshly butchered tenderloin, sliced then and browned, amazing compared with meat we get now.
Do they add any liquid? How long in the pressure canner? How many pounds of pressure?
good questions, Jen, stay tuned...I'll try to get some answers...
Mr. Kevin please post your answers!!! I am going to try canning beef this yr and would love to know how Lovina does hers..thanks.
I'd like to see the size of the pressure canner she uses. That's a lot of jars.
Do you make crackles,when you rend the lard.
Larry, Lovina does make the cracklin's when they butcher hogs, they love those:)
Kevin,We still can our beef in chunks.Great with homemade noodles or popeye,shredded beef sandwiches,or even beef hot shots.For my pressure canner I do pints at 10 # for75 minutes and quarts for 90 min.at 10 #.