March is the month when corned beef & cabbage goes on sale. It is a fantastic meat to pressure can. On St. Patrick's Day I don't have to cook, since I have everything already in my food storage.
I have been evaluating the meats I have stored. I use more chicken than anything. I do use canned tuna. But just from the taste point of view after pressure canning, I really like corned beef! Each March, I stock up with the sales to go ahead and can some more corned beef.
First assemble all your equipment needed. Wash everything, including jars. lids and rings.
Last time I am tried something new. I determined that the chunks should be about 3 ½ inches in size to fit well in the jars. Using a lid for a measuring device, since it is the correct size.
Filled the cleaned jars with meat.
Add an equal amount of the brining packet to each jar. Add water. Use something to release the air pockets from the jar & add more liquid. Leave enough head space. I only fill to the bottom line.
Add freshly washed lids and rings. Tighten “finger tight”.
Allow to vent for 10 mins., then add appropriate weight (mine is 10 lbs.). Check your canning book for appropriate pressure.
Bring temp back up until weight is jiggling. Start timer. Pints 75 minutes, Quarts 90 minutes.
For weighted canners, reduce heat until the weight jiggles 3-4 times in a minute.
After the allotted time, take off the heat and let set until pressure is completely reduced. The little “pop-up” will go down again. Remove jars with jar lifter. Listen for the “pings”.
Let cool & rest in a draft free place. Cover with a towel.
I like to check my lids to insure they have sealed. If they haven't, place in fridge to eat. (your are able to put on NEW lids and re-do the entire process if you want.)
The next day, I take off the rings and wash the jars.
Do you need cabbage to go along with your corned beef? (285)
How to Dehydrate Cabbage...
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