Awhile back I was trying to decide on canning something with corned beef. I finally decided to try corned beef hash. I bought a bottom round roast that weighed 3.75 lbs for $3.88/lb, a pretty good deal with current beef prices.
Split the roast in half and injected it with a brine made with Tender Quick.
Then I threw in some pickling spices and granulated garlic and left in the fridge for 48 hours with the remaining brine.
Today I diced it up and it had a nice red color from the cure. Weight had increased to a little over 4lbs.
Packed 8ozs of beef with 4ozs of diced potatoes and added 1/4 tsp of finely ground pickling spice in pint jars. I didn’t add anymore salt because I’m pretty sure there was enough from the brine. Cleaned the jar rims with vinegar, put the lids on and into the canner.
Pressure canned at 11lbs psi for 75 minuets. Thank you SupplySergeant for the tip on the jiggler weight! It held nuts on at 11lbs with very little heat adjustments.
Out of the canner after cooling down and all eight jars sealed. I love that special sound when the lids suck down!
I can’t wait to fry it up tomorrow with some eggs on the side.