My friend Amy was moving to the next state, so we needed to reduce her freezer supply. We took a couple of beef roast, trimmed some of the large portions of fat, and bottled it! Here's how:
Cut meat into jar length chunks.
We seared it (browned the meat) on all sides to add extra flavor (doesn't have to be cooked through) Then we packed the hot meat into hot jars.
Add 1/2 t. salt for Pints & 1 t. salt for Quarts
Covered with a broth that we made from adding water to the drippings in bottom of the fry pan and boiling for a few minutes. (It sure smelled yummy at my house!) Shake slightly to remove any air bubbles. Leave 1" headspace and wipe off the tops of your bottles.
Place hot lid (have lids boiling in water while packing meat) and then a ring to bottles.
We then followed the guidelines in the Kerr Blue Book for processing beef for our area.
We pressure cooked it for 1 hr 45 minutes at 15 lbs of pressure for Pints.
Doesn't that look tasty??
BOTTLED CHICKEN
This is one of my FAVORITE old school activities! So quick, so easy, and SO yummy!
Pack trimmed chicken breasts or tenders into hot jars, leaving 1" headspace.
Add 1/2 t. salt for Pints or 1 t. salt for Quarts. Do NOT add liquid.
Wipe rim of jar, add hot lid and a ring.
Process in Pressure Canner
Pints - 1 hour 25 minutes @ 15 lbs pressure
Quarts - 1 hour 35 minutes @ 15 lbs pressure.
Remove and allow to cool on towel overnight. Store in a cool dry place.
** We LOVE having this on hand! We make chicken salad, enchilada's, chili, etc! Anything that calls for cooked/shreaded chicken we use our bottled meat! It saves TONS of time! (And freezer space!
It looks slightly "science experiment-ish" but you can't beat the flavor! TONS better than store bought!
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