Mennonite
Central
Committee

Canning Recipe

 

 

Procedure

Trim the fat from 300 pounds of meat. Cut meat into 2 pound slabs. (Do not be tempted to remove tenderloins for your dinner.) Reduce meat to ¾ inch chunks by running it through a grinder. Dump meat into cooking vat and add 1½ pounds of salt. Cook and stir until meat reaches 160 degrees.

Scoop out as much juice as possible and save in the broth vat (to be canned later). Scoop meat into 28 oz. cans; press meat tightly into the can. Seal the cans with a sealing unit. Cook for 2 hours in a retort steam cooker at 242 degrees. Cool cans in water bath for 30 minutes. Remove from water bath, wash grease from can, and apply label with glue.

Makes 140 cans.