whishinrecipes blogspot.com

The Country Kitchen

Friday, August 21, 2015. I simmered a bunch of roasts in a large stock pot for about 6 hours. 12 tsp pickling salt per jar. Chopped roast beef into small chunks and filled jars. Covered with beef broth andor hot water. Processed 75 minutes for pints, 90 minutes for quarts. I started with three frozen chickens and let them simmer in a large stock pot for about 5 hours. 14 tsp pickling salt per pint. 12 tsp pickling salt per quart. I broke them up, removed the bones, and cut the meat into small chunks.
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The Country Kitchen

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Friday, August 21, 2015. I simmered a bunch of roasts in a large stock pot for about 6 hours. 12 tsp pickling salt per jar. Chopped roast beef into small chunks and filled jars. Covered with beef broth andor hot water. Processed 75 minutes for pints, 90 minutes for quarts. I started with three frozen chickens and let them simmer in a large stock pot for about 5 hours. 14 tsp pickling salt per pint. 12 tsp pickling salt per quart. I broke them up, removed the bones, and cut the meat into small chunks.

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This web page whishinrecipes.blogspot.com states the following, "Friday, August 21, 2015." We saw that the webpage said " I simmered a bunch of roasts in a large stock pot for about 6 hours." It also said " 12 tsp pickling salt per jar. Chopped roast beef into small chunks and filled jars. Covered with beef broth andor hot water. Processed 75 minutes for pints, 90 minutes for quarts. I started with three frozen chickens and let them simmer in a large stock pot for about 5 hours. 14 tsp pickling salt per pint. 12 tsp pickling salt per quart. I broke them up, removed the bones, and cut the meat into small chunks."

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