7. Add Boiling Water and Vinegar
Fill each jar to the top with boiling water, making sure everything is submerged. Add 1 tablespoon of 9% vinegar to each jar – this adds acidity, which helps with preservation and enhances the flavor.
8. Seal the Jars
Wipe the rims of each jar carefully to remove any residue, and seal tightly with new, undamaged lids. This step is essential to prevent contamination and ensure the jars vacuum-seal properly.
Cooking the Jars
9. Prepare the Pot
Place a clean cloth or towel at the bottom of a large pot to prevent jars from touching the direct heat or cracking. Arrange the sealed jars inside, and pour hot water into the pot until it reaches the level of the jar lids.
10. Cook for 4 Hours
Bring the water to a boil, then reduce the heat and simmer for 4 hours. Monitor the water level and add more if it evaporates. This extended cooking time ensures the meat is tender and fully cooked, and it helps create a seal as the jars cool.
Cooling and Storage
After 4 hours, turn off the heat and let the jars cool gradually in the pot or covered with a towel. Once cooled:
Check each lid: the center should be slightly sunk in, indicating a proper seal.
If a lid did not seal correctly, refrigerate the jar and consume within a few days.
Properly sealed jars can be stored for 12 months or more in a dark, cool place.
How to Use the Preserved Meal
see continuation on next page
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