Corned Beef

Ingredients

• the required length of time
• One teaspoonful of salt
• place it in a wire basket or tie it in cheesecloth

Method

1. 1

   Remove corned beef from brine and soak in clear water for a few hours, changing the water once.

2. 2

   Boil for 30 minutes, plunge into cold water, remove gristle, bone, and fat.

3. 3

   Cut into small pieces and place in sterilized jars.

4. 4

   Partially seal jars and sterilize for 3 hours in a water bath or 1 hour with 10-15 pounds of steam pressure.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 35. The excerpt below is the record exactly as published.

corned beef, tongue, headcheese, spareribs, sausage, pork roasts, tenderloin, pigeons and other wild game and poultry. Corned Beef After beef has been corned the required length of time, remove it from the brine and soak for a few hours in clear water, changing the water once. Then place it in a wire basket or tie it in cheesecloth and boil 30 minutes. Remove from the boiling water, plunge into cold water and remove the gristle, bone and excessive fat. Cut into small pieces and place in sterilized jars. Put rubbers and caps of jars in position and partially seal. Sterilize 3 hours in a homemade or commercial water bath out- fit, 3 hours in a water seal, 2 hours with 5 pounds of steam pres- sure and 1 hour with from 10 to 15 pounds of steam pressure. Chicken If one does not wish to can the bones of poultry or wild game, the bird, after being dressed, cooled and cut in convenient pieces, may be boiled in water until the meat may be removed from the bones. One teaspoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.