Pressure canning beef short rib
How to home pressure can beef short rib.
beef short rib
Cut ribs into lengths that will fit into the jars.
Leave the bones in.
Spray a skillet with cooking spray or heat a small amount of fat or oil in it.
Brown meat in the skillet in batches; transfer browned meat to a covered bowl or pot to keep hot.
Pack meat into half-litre (1 US pint) OR 1 litre (1 US quart) jars.
Leave 3 cm (1 inch) headspace.
[Optional]: add ½ teaspoon pickling salt to half-litre (1 US pint) jars; 1 teaspoon of pickling salt to 1 litre (1 US quart) jars.
Top jars up with a boiling liquid (water from a kettle, meat, stock, or tomato juice) maintaining 3 cm (1 inch) headspace.
Debubble; adjust headspace.
Wipe jar rims.
Put lids on.
Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet)
Processing time: half-litre (US pint) jars for 75 minutes OR 1 litre (US quart) jars for 90 minutes.
Pressure canning beef short rib. www.healthycanning.com