Meat (canning)

How to make it

1. 1

   All kinds of warmed-up food are well suited to canning.

2. 2

   Beef is cut into fairly thick pieces, prepared as usual (no onion), and the pieces are pressed down into the tin; let the butter from the pan follow each time; keep stock broth alongside and fill the tin.

3. 3

   Rib roast is cut into suitable pieces; fried brown, laid down with the fatty side, and pressed down into the tins; pour water into the pan and get all the browned bits well included; with this the tin is filled just as well as with other stock broth.

4. 4

   If meatballs and bouillon are packed in, add 4 spoonfuls of clear cooking fat to each tin.

5. 5

   Dilute meat dishes preferably with meat stock (cold).

6. 6

   The tins of meat boil for 0.75 hour; the heat is removed as said before, and the tins stand untouched in the pot for 2 hours.