Beef Rump Roast
|Beef rump roast||5 Pound|
Cut the beef away from the bone and reserve the bones to make stock.
Trim away most of the fat and cut the beef in large chunks.
Place the beef chunks in a large kettle and add a small amount of water.
Cover and cook over low heat, turning occasionally, until the beef is about medium done.
Add 1 teaspoon salt to each quart jar for flavor, if desired.
Pack the hot beef in the jars, leaving 1 inch for expansion.
Cover with the juice in which the beef was cooked, adding hot broth or water, if needed.
Adjust the lids and process in a pressure canner at 10 pounds pressure for 1 hour and 30 minutes.