Here's what I did...
I cut my brisket into chunks that would fit nicely into a wide mouth pint canning jar, leaving an inch or so headspace. I sterilized my jars in a pan of water on the stove and simmered my lids and rings, keeping them all hot until I was ready to use them.
I put the chunks of brisket into the jars. Then, taking that little packet of spices, I divided it evenly among the jars of meat.
Once my jars were filled with meat and spices, I poured boiling water to fill the jars then, using a butter knife or one of those plastic gadgets that come in canning kits, I removed any air bubbles by inserting the tool down the sides of the jar between the meat and the jar.
I wiped the jar rims with a damp cloth (dampening the cloth with a little vinegar will help remove grease better than water alone!)... then finger-tightened my lids onto the jars.
I loaded the jars into my pressure canner and, following the instructions that came with my canner, I pressured canned the pint jars of meat at 10 pounds of pressure for 70 minutes.
After the canning process completed, I removed the canner from the heat and let the pressure drop to ZERO without hurrying the process... just let it sit. Then I carefully removed the canner lid (it's still super hot, so care must be taken!) and using my jar lifter, I removed the jars from the canner, setting them on a folded dish towel on the counter to cool... and seal... I love the PING sound of a successfully sealed jar! Corned beef and cabbage... here we come!
“A cabin with plenty of food is better than a hungry castle” ~ Irish Proverb
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