Beef. Salt.

Cut the beef up into pieces small enough to drop easily into the jars, add salt to taste, put the rubbers and covers on, and set in a boiler on a thick layer of straw. A washboiler will hold six two quart jars, and half as many more of the one quart size. The jars should be well packed with the meat, but not overfull.

When all is ready set the boiler over the fire and fill nearly to the top of the jars with cold water. Bring slowly to a boil and keep the temperature at that point from three to three and one-half hours, three hours for the one quart jars, and one-half hour longer for the two quart size. Keep the water boiling constantly, adding more as needed to keep up the required quantity.

The jars should never be submerged, but the water should always come up nearly to the covers. At the end of the specified time lift the jars from the boiler and screw down the covers as tightly as possible.

Lift the jars one at a time and seal immediately. Replace the cover to the boiler each time a jar is removed, and keep the water boiling briskly until the last jar is out. This is important.

If any cover or rubber proves defective, it may be replaced with another, but the jar should be set back in the boiler again for a time to make sure that any air which is admitted to the meat is thoroughly sterilized. It is best always to use new rubbers and press the edges of the covers down on the rubbers at all points. Both jars and covers should be thoroughly sterilized by boiling in water for a few minutes before using.

Meat for canning should never be put into pickle, even for a day, nor should it be washed. Trim off any soiled portions and use them some other way, but do not try to cleanse and can them. Use no water in the jars. The meat will make its own juice. One good sized quarter of beef will fill about twenty-two one quart jars.