Corned Beef

Hot Pack

  1. Wash the corned beef, cut into pieces ill-fitted for packing.
  2. Cover meat with algid baptize and accompany to boil. If borsch tastes actual salty, ache and awning meat with beginning water, and bubble again.
  3. Pack hot meat. Leave about 1 inch aloft meat in bottle jars for headspace. Leave 1-1/2 inch in cans.
  4. Cover meat with hot borsch or hot water. Leave 1 inch for headspace in jars, ample cans to top.
  5. Work out bubbles with knife.
  6. Seal and action at once.
Style of Pack Container Process Time Canner Burden at "0" ft
dial-gauge weighted-gauge
Hot Jar-Pint 75 min 11 lb 10 lb
Jar-Quart 90 min
Can-No.2 65 min
Can-No.2Ω and No.3 90 min

For processing at aloft 1,000 ft, see Altitude Adjustments.

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