A friend called to say she had purchased 1/2 a steer and wanted some help canning it. Joyce had not cooked with a pressure cooker before and needed to learn the steps and get comfortable with the process.
Most of the meat was turned into hamburger and stew meat by the butcher. What lovely red rich meat! It even smelled good.
We set up three pressure canners outside on propane stoves and went to work. The hamburger was cold packed into quart jars and cooked at 10 psi for 90 minutes. The stew meat was browned and packed in cooking liquid for 90 minutes at 10 psi. What beautiful jars when finished. The fat is rich and will either be scraped off or cooked into the meat for added flavor. The first day we finished about 1/2 of all the meat.
The only challenge we faced was the breeze. It seemed to interfere with the propane flame and we had to sit and watch the pressure cooker gauges to be sure they stayed true to 10 psi or a wee bit above that. Cooking outside can present this problem but by just adjusting the flame it can be corrected. So I am sure the steer is all canned by now and the family has enough beef to get them through the winter. They did freeze a few steaks and roasts as well. Yum yum.