StitchinTime
Member
I canned my first raw pack beef this week. directions said to trim all fat, white film, ect first. I trimmed a lot but did not get it all. especially a chuck roast. will this keep ok?
I see no problem with it and the fat will float to the top and solidified you really don't need that so yeah trim off as much as you can, you will end up with some fat and no getting around it.
Pressure canner cooker all meats at 10 to 12 pounds and cook in the canner for 1 1/2 hour or 90 minutes both work out the same because they are.
I am doing pints and everything says 75 minutes at 10 lbs. so that is what I've done. quarts 90 minutes
You're good with 75 min for pints, pressure depends on your altitude.I was doing pints so did them for 75 min at 10 lb.