RE: Canning meats?
MEAT CANNING BROTH[/b]
[/b]
[/b]
[/b]
[/b]
· 5 CUPS WATER[/b]
· 5 BEEF BOVRIL(LOW SODIUM)[/b]
· 3 OR 4 CRUSHED GARLIC CLOVES[/b]
· 1 TBSP WORCHESTERSHIRE SAUCE[/b]
· 3 TSP PICKLING SALT[/b]
· 1 TBSP MARJORAM[/b]
· I TBSP HOT CHILIS[/b]
· 1 TSP GROUND FENNEL[/b]
[/b]
[/b]
FILLS 6 500 ML MASON JARS [/b]
[/b]
Fill jars with meat chunks, top up with boiling broth, remove any air bubbles, adjust lids. Process as per your canner instructions.[/b]