Carne in conserva

Ingredienti

• 13 pounds beef or Venison** ((cut into 1.5-inch chunks) )
• 3 heads garlic ((peeled cloves and crushed))
• 4 1/2 Tbsp sea salt
• 2 Tbsp black pepper
• 1 3/4 cup palm fruit shortening

Preparazione

1. 1

   --- Directions: ---

2. 2

   prep jars: Wash and clean the jars with warm soapy water. Dollop 1/4 cup of shortening into each jar and set aside.

3. 3

   season meat: Season the meat with garlic, salt, and pepper, and mix well with your hands.

4. 4

   Assemble jars: Pack the meat up to the headspace and push down the mixture with the end of a wooden spoon to let out any air pockets and pack the meat down. Tightly shut the jars.

5. 5

   pressure can meat: Pour 3 quarts of water into a 23-quart pressure canner. Place the jars in and process the jars at 10 pounds pressure for 90 minutes.

6. 6

   cooling jars: Turn off the heat and allow the pressure canner to depressurize until the gauge is at zero. Open the canner and remove jars with a jar lifter then tightly shut each jar with a kitchen towel. Let cool for 24 hours.