Directions:
- Raw pack:.
- Add 1 tsp canning salt per quart jar.
- Add 1/2 beef bouillon cube to each jar.
- Pack with meat and desired amount of onion. (I add 7 to 10 pieces of onion to my jars). Pack meat tightly. I use a wooden spoon to jam the meat in tightly.
- Remove air bubbles leaving 1 inch head space. Affix two part lids.
- Process in pressure canner at 10 lbs pressure for 90 minutes for quarts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2901.26 Kcal (12147 kJ) | ||
| Calories from fat | 612.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 68.03g | 105% | |
|---|---|---|---|
| Cholesterol | 408.15mg | 136% | |
| Sodium | 4647.12mg | 194% | |
| Potassium | 1344.12mg | 29% | |
| Total Carbs | 31.08g | 10% | |
| Sugars | 6g | 24% | |
| Dietary Fiber | 3g | 12% | |
| Protein | 535.51g | 1071% | |
| Vitamin C | 10.5mg | 18% | |
| Iron | 68mg | 378% | |
| Calcium | 263.5mg | 26% | |
| Amount Per 100 g | |||
| Calories | 69.48 Kcal (291 kJ) | ||
| Calories from fat | 14.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.63g | 105% | |
|---|---|---|---|
| Cholesterol | 9.77mg | 136% | |
| Sodium | 111.29mg | 194% | |
| Potassium | 32.19mg | 29% | |
| Total Carbs | 0.74g | 10% | |
| Sugars | 0.14g | 24% | |
| Dietary Fiber | 0.07g | 12% | |
| Protein | 12.83g | 1071% | |
| Vitamin C | 0.3mg | 18% | |
| Iron | 1.6mg | 378% | |
| Calcium | 6.3mg | 26% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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