arbilad
10-19-2012, 11:20 AM
I found the corned beef recipe that I use online. It's originally from the Ball Blue Book, so you know it's safe to can. The person who retyped it on the web made some typos, but nothing so bad that you'll accidentally mess up the recipe. It's obvious what the typos are.
This meat is likely to keep for a good long time, because it will have salt throughout it, as well as salt peter and sugar. Plus, you pressure can it at the end of the process. In the unlikely event that something survives the pressure canning, the salt, salt peter, and sugar will kill it.
http://recipes.stevex.net/recipe/corned_beef_3
This meat is likely to keep for a good long time, because it will have salt throughout it, as well as salt peter and sugar. Plus, you pressure can it at the end of the process. In the unlikely event that something survives the pressure canning, the salt, salt peter, and sugar will kill it.
http://recipes.stevex.net/recipe/corned_beef_3