momof23goats
01-12-2008, 01:43 PM
Home canned corned beef:
To corn the beef, choose well-chilled beef and remove all the bones. You may use the brisket, rump, or chuck roasts. Cut the meat into uniform pieces and weigh the entire pile. Allow 2 to 2½ pounds of salt for each 25 pounds of beef. Sprinkle a layer of salt on the bottom of a crock. Place a layer of meat in the crock and add more salt. Continue packing in this manner until all the meat has been packed. Cover the top layer with a good layer of salt.
Allow the packed meat to remain in the salt for 24 hours, in a cool place, covered to prevent debris and insects from falling into the crock. Then cover the salted meat with this solution:
2 lbs. sugar
2 oz. saltpeter
1 oz. baking soda
2 gallons of water
Make a spice bag containing 1 ounce pickling spices and two or more (to taste) crushed cloves of garlic. Place the bag in the brine with the meat. Be certain that all the meat is completely covered with brine. Place a China plate on top and weight it down to keep meat submerged.
The meat is cured for 30 days at 38° to 40° F. If the temperature gets warmer, the brine will get ropy, which means that it feels snotty and stringy when you dip your finger into the brine. If this should happen, immediately drain all the brine and rinse the meat it well. Throw away the old brine and make new brine and cover. Be sure to check your pickling meat often, especially if the temperature fluctuates and could go above 40°.
At the end of the beginning period, remove the meat from the brine, rinse well and drain. Pat it dry with a clean towel.
To can the corned beef, soak the meat for two hours in clean water, then boil it slowly in clean water for 30 minutes. Remove the meat from the boiling water and cut it into pieces that will pack into wide-mouth pint or quart jars. Pack the jars to within an inch of the top of the jar. Add liquid, in which the meat was boiled, to within an inch of the top. Wipe the rim of the jar clean. Place previously boiled jar lids in place and screw down ring firmly-tight. Process in your pressure canner for 90 minutes at 10 pounds pressure, adjusting pressure, if necessary to make allowances for altitude. (See your canning book for instructions.)
This corned beef is very good and tender. I hope you will like it.
Jackie
Years ago, I moved out into the country, soon a older couple moved in next door.
It was Jackie Clay's parents.
I never met Jackie, but got to know her sister well, and her parents. I did meet her son.
I was a pepper, and canned everything.
Her mother, Helen, was walking book of knowledge, and i soaked as much up as I could the years I lived next door to them. they were just wonderful people
My canning cheese recipe, as well, as some of the others that I will post, came from Jackie, her mother, and my mother and grandmother.
I remember when Jackie had her first article published in the backwoods home magazine. i went with her parents into a near by town, and we got the mad, her parents were so proud.
I read it and so did they.I will post some of the recipes as i get time, if you would like.
I also can up my milk, that i have , when my goats first kid.
you can can up just about everything. really.
To corn the beef, choose well-chilled beef and remove all the bones. You may use the brisket, rump, or chuck roasts. Cut the meat into uniform pieces and weigh the entire pile. Allow 2 to 2½ pounds of salt for each 25 pounds of beef. Sprinkle a layer of salt on the bottom of a crock. Place a layer of meat in the crock and add more salt. Continue packing in this manner until all the meat has been packed. Cover the top layer with a good layer of salt.
Allow the packed meat to remain in the salt for 24 hours, in a cool place, covered to prevent debris and insects from falling into the crock. Then cover the salted meat with this solution:
2 lbs. sugar
2 oz. saltpeter
1 oz. baking soda
2 gallons of water
Make a spice bag containing 1 ounce pickling spices and two or more (to taste) crushed cloves of garlic. Place the bag in the brine with the meat. Be certain that all the meat is completely covered with brine. Place a China plate on top and weight it down to keep meat submerged.
The meat is cured for 30 days at 38° to 40° F. If the temperature gets warmer, the brine will get ropy, which means that it feels snotty and stringy when you dip your finger into the brine. If this should happen, immediately drain all the brine and rinse the meat it well. Throw away the old brine and make new brine and cover. Be sure to check your pickling meat often, especially if the temperature fluctuates and could go above 40°.
At the end of the beginning period, remove the meat from the brine, rinse well and drain. Pat it dry with a clean towel.
To can the corned beef, soak the meat for two hours in clean water, then boil it slowly in clean water for 30 minutes. Remove the meat from the boiling water and cut it into pieces that will pack into wide-mouth pint or quart jars. Pack the jars to within an inch of the top of the jar. Add liquid, in which the meat was boiled, to within an inch of the top. Wipe the rim of the jar clean. Place previously boiled jar lids in place and screw down ring firmly-tight. Process in your pressure canner for 90 minutes at 10 pounds pressure, adjusting pressure, if necessary to make allowances for altitude. (See your canning book for instructions.)
This corned beef is very good and tender. I hope you will like it.
Jackie
Years ago, I moved out into the country, soon a older couple moved in next door.
It was Jackie Clay's parents.
I never met Jackie, but got to know her sister well, and her parents. I did meet her son.
I was a pepper, and canned everything.
Her mother, Helen, was walking book of knowledge, and i soaked as much up as I could the years I lived next door to them. they were just wonderful people
My canning cheese recipe, as well, as some of the others that I will post, came from Jackie, her mother, and my mother and grandmother.
I remember when Jackie had her first article published in the backwoods home magazine. i went with her parents into a near by town, and we got the mad, her parents were so proud.
I read it and so did they.I will post some of the recipes as i get time, if you would like.
I also can up my milk, that i have , when my goats first kid.
you can can up just about everything. really.