Corned beef hash two ways plus pressure canner directions.

1 can corned beef
1 large onion
3-4 large potatoes
Salt and pepper to taste
Mince onion dice potatoes and place in 10-12 inch skillet with 1 tablespoon of oil. Turn heat on to Mrs high and fry until the onion turns clear -stir often to make sure it doesn't stick. Add corned beef and break up.mix. and add just enough water to cover. Cook until potatoes are tender. Season to taste.
The second one is the same as the first except add more water to make it a soup. I serve cornbread with it.
Pressure canner directions:
Fill canning jars to 1 inch headpiece with cooked hash/soup. Use a dribbler to remove air bubbles and wipe rims of the jars with a paper towel dipped in vinegar. Place a hot lid on the jar and add band finger tight-no tighter or it won't let air escape and could cause your jar to break during processing.
Place jars on rack in prepared pressure canner according to the manufacturer directions. Place lid on canner and lock in place. Turn fire on high until there is a steady stream of steam venting.. Start a 10 min steam time.. When the timer goes off add your regulated and bring your pressure up to the pounds you need in your area... If your not sure.. Google it just to be safe!. Now start your process time.. Pints 75 min quarts 90 mins. Make sure to WATCH your gauge!!!...this is the dangerous part!... Keep the pressure at the pounds for your area.. If you let it climb without watching and keeping an eye on it it will explode. If it does jump to high turn the heat off for a couple mins until the pressure drops down to the right pounds on the gauge.. DO NOT REMOVE THE REGULATATER or THE LID.... Just leave it alone. Now turn the heat back on low and stay there adjusting the heat until it stays on the correct pounds of pressure. Once the timer goes off just turn the heat off and walk away for about an hour to give it time for the pressure gauge to return to zero naturally. After an hour you can now remove the regulator and the lid [away from your face ] be careful the steam will still burn you! Now you can remove the jars with canning tongs[jar lifter] to a towel to cool. Do not bother the jars once you set them down. Once the jars a cool.. Remove the bands and check to make sure they all sealed.. Just listen for the pops as it cools to get an idea.. But always check. If one doesn't seal just eat that one. Wipe the jars down then label the jars with the product name and the date. Its ready to be stored. Put in a cool dark place to keep from food spoilage.. Temp best 50- 65 degrees.

Thanks for reading. Hope you enjoy it. God bless.

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