Canning Corned Beef and Potatoes

Step 1

Remove fat from brisket, cut into 1-inch cubes.

Step 2

Peel potatoes and carrots (optional), cut into 1-inch cubes.

Step 3

Place 1/4 teaspoon pickling spice blend to each jar.

Step 4

In a kettle bring water to a boil.

Step 5

Pack warmed quart jars by layering the brisket and root vegetable(s) making sure to leave a 1-inch headspace.

Step 6

Fill jars with boiled water, leaving a 1-inch headspace.

Step 7

Remove air bubbles and add more water needed, making sure to leave a 1-inch headspace.

Step 8

Using a clean kitchen towel, clean rims of jars. Distilled vinegar or vodka added to kitchen towel helps to remove any grease from the rims.

Step 9

Add warmed lids and rings. Pressure can for the appropriate time based on your altitude.