Brenda Nolen

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:

http://www.amazingribs.com/recipes/beef/home_made_corned_beef.html

And here is how to can it (ever since I canned that chicken, I prefer raw canning meats):

http://canninggranny.blogspot.com/2011/05/canning-corned-beef-brisket.html

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!