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COLD PACK MEAT cheap cut beef, pork, chicken or fish, deboned, trimmed, but leave on some fat and cut into 2 inch squares 2 Tbsp. water for each jar (not necessary) 1 Tbsp. salt for each jar if desired (good on beef and pork) sterilized quart or pint canning jars (new canning lids and rubbers) Stuff jars with meat/chicken/fish. Add salt on top and water if desired. Put lids in hot water for 2 to 3 minutes to soften rubber. Screw lid on tightly. In canning pot, place jars around outside and middle (pot must have rack to raise jars off flour of pan or stuff large towel on bottom). Fill pan with water up to beginning of lids. Cover and bring to boil, back off to steady low covered boil. Cook 6 to 8 hours. Remove cans and cool as in any canning process. Terrific roast beef months from any refrigerator. Take cruising or keep with hurricane supplies. .PRTOPT1*SYSPRT QSYSPRT *LIBL .PRTOPT2QBATCH *LIBL 000 .PRTSYS1003060066006001*STD 00610 .PRTSYS2*FILE *FILE .PRTDRT1N 000871103 .PRTHDG1 *LIBL NY .PRTFTG1 *LIBL NY .DCT US QENGLISH .DCT RECIPE RPLIB .PF 1 1 64N1N02 N .PF 2 1 64N1N06 N .PF 3 6 32N1N0L N .PF 4 1 63Y1N07 Y .PF 5 1 36N1N04 N .PF 6 1 64N1N07 N .PF 7 1 64N1N04 N .PF 8 1 64N1N06 N .PF 9 11 63Y1N0O Y .PF 10 1 64N1N06 N This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |