Cold Pack Method
1. Season meat to taste with salt, etc. Pack into jars, and fill with cold water to within 1/2 inch from the top.
2. Run a knife along the edges of the jar to release the air, then add more water if necessary so that it is an inch from the top.
3. Partially seal the jars and submerge in a boiler. Bring to a boil and simmer for 3- 1/2 hours. This method makes a tender and tasty meat
Hot Pack Method
This is the preferred method and the one most often used by my family relations. Meat is packed into the jars boiling hot and processed in boiling water or steam. The advantage is; the jars may be completely sealed, if the processing is to be done in water. This method works, and has been used successfully for generations, though it is now recommended that meat be processed only in a pressure cooker, in order to guarantee the destruction of the spore forming bacteria.
1. Cook meat over low heat for 2-1/2 hours. Season to taste, and seal in sterilized jars
2. Bring to a boil and simmer for 1 hour.
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