Bacterial growth is hindered by the acid in food ... and meat is very low in acid. Worse yet, certain harmful bacteria thrive where natural acidity is low, and these cannot readily be destroyed at the boiling point of 212 IF. To can meat, therefore, you must superheat it to 240F, which means it must always be processed by pressure canning... not with boiling water baths, which are fine for preserving such high-acid foods as sauerkraut.
Read more:
http://www.motherearthnews.com/Real-...#ixzz1EzxzWrtT
what we do
Pack semi tightly into hot jars, leaving 1/2-inch head space.
Add 1/2 teaspoon per pint... Old World Hickory Smoked salt...found here.. [url=https://www.yourfoodstore.com/shop/product.php?productid=744]
kinda spendy but ya use very little...I use it on a lot of dishes..try it!
next cut a slice of 3/16" onion and place on top of each jar of packed meat
forgot the beef boulion cube ...1 per pint
Do not add liquid! This was the hardest part for me to get. You really don't add liquid. The meat will produce its own juice.
Sometimes this juice will not fill the jar or completely cover the meat. That is ok.
Wipe the rims of your jars clean. (real important for good seal)
Place the warmed lids and screw bands on real tight.
Place jars in your preheated pressure canner. Do your best to make sure the jars are not touching each other. For my canner this is a tight fit so sometimes it takes a little maneuvering.
Follow pressure canning instructions using the processing times below.
Don't forget to adjust the pressure requirements for your elevation.
Process
Process
Quarts - 1 hour 30 minutes
Pints - 1 hour 15 minutes
Adjustments for Pressure Canner
Altitude in Feet Dial Gauge Canner Weighted Gauge Canner
ft. psi
0-1000 10 10
1001-2000 11 15
2001-4000 12 15
4001-6000 13 15
6001-8000 14 15
8000-10,000 15 15
