momof23goats
01-12-2008, 01:41 PM
Home canned bologna:
25 lbs. fresh ground meat
1 lb. Morton’s tender quick
1 tsp. garlic powder
4 tsp. liquid smoke
½ tsp. saltpeter
¾ cup brown sugar
1 oz. coarse ground black pepper
Grind the meat twice, adding spices etc., as you grind, and mix well. Put in an enameled turkey roaster, covered, and let set in a cool place for three days. A refrigerator works fine. Grind again and pack into wide mouth pint jars to within an inch of the top. Wipe the rims clean and place a previously boiled, warm lid on the jar and screw down the ring firmly tight. Place in a pressure canner and process for 90 minutes at 10 pounds, adjusting the pressure as needed to allow for altitude. (Check your canning book for these adjustments.)
This bologna is very good and doesn’t taste like “store” bologna (which we hate). It kind of tastes like a cross between good liver sausage and corned beef. We like it sliced from the jar and fried. I hope you’ll like it, too.
25 lbs. fresh ground meat
1 lb. Morton’s tender quick
1 tsp. garlic powder
4 tsp. liquid smoke
½ tsp. saltpeter
¾ cup brown sugar
1 oz. coarse ground black pepper
Grind the meat twice, adding spices etc., as you grind, and mix well. Put in an enameled turkey roaster, covered, and let set in a cool place for three days. A refrigerator works fine. Grind again and pack into wide mouth pint jars to within an inch of the top. Wipe the rims clean and place a previously boiled, warm lid on the jar and screw down the ring firmly tight. Place in a pressure canner and process for 90 minutes at 10 pounds, adjusting the pressure as needed to allow for altitude. (Check your canning book for these adjustments.)
This bologna is very good and doesn’t taste like “store” bologna (which we hate). It kind of tastes like a cross between good liver sausage and corned beef. We like it sliced from the jar and fried. I hope you’ll like it, too.