We cut up the meat into larger sized chunks, then I seared them in a skillet with a bit of olive oil added.
Packed the jars loosely, added some slices of onion and then we mixed up a batch and half of Miki's broth recipe:
18 cups water
13 tsp beef base
3 Tbs Worcestershire
heated through, and filled the jars within about an inch of the top neck. Topped with the lid and they are jiggling away in the canner now. Processes at 10# pressure for 90 minutes.
We have 14 quarts in all out there. Not a bad addition to the pantry.
I am certainly going to start pulling from the freezer and canning that up as well. Some is rather gamey and strong, so I'll soak it in milk first -- someone else suggested soaking it in something else, and I can't remember what it was now
I didn't have any suet, so I simply left that out, even with about half of the canning sites calling for it.
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