Add rings and lids to a pot, cover with water and bring to a boil
Add cool water to your canner according to the directions.
Cut the meat into cubes that are¾” thick.
Pack each jar with approximately 1 pound of cubed chicken or pork
Don’t worry about any air gaps, these will fill in with broth as the beef cooks
Leave 1” of headspace - this is the space between the top of the corned beef and the top of the jar
Add ½ teaspoon of canning salt to each pint jar
Clean off the rim with a paper towel dampened with vinegar
Add lids and rings
Center the tops on the jars
Finger tighten the rings - don’t crank down on them
Add jars to the canner
Place the lid on the canner and tighten according to the instructions
Turn the heat on high
Allow the canner to heat
Once the steam comes out of the vent, allow the canner to vent 10 minutes - All American specific
Add the weight to the vent (for All American canners)
Once the weight jiggles, adjust the heat until it jiggles 4-10 times per minute - All American specific
The temperature should come up to 240-245 degrees
Allow the canner to process for 75 minutes for pint jars
After processing, turn off the heat
Allow the canner temperature to come back to 200 degrees
Remove the weight and let the canner vent for 10 minutes
Remove the lid and then remove the jars
Allow the jars to cool and come to room temperature
Listen for the “ping” of the tops sealing
Test the tops to make sure they have dimpled and no longer flex
Once cooled, remove the rings and give the jars a quick rinse
Label and date each jar
Enjoy