I can’t believe I didn’t post about this! I made homemade corned beef last year, leaving out the sugar and the pink salt, and it was fantastic! I thought, well, I could make this, then can it so I know exactly where it came from and what was in it. I haven’t gotten around to canning this because it usually doesn’t last that long!
Anyway, if you are interested (I wanted to see if I could and I did), here is how I did it:
And here is how to can it (ever since I canned that chicken, I prefer raw canning meats):
There you go! Give it a shot (even if you only do one). It really wasn’t as difficult as my brain said it would be!