Brenda Hebert wrote: > Usually, beef was cut into cubes about one inch and > packed into fruit jars and processed like vegetables. It was just > beef, > not steak or roast. The broth in the fruit jars made the most > delactable > gravy I have ever eaten. Does anyone have a recipe or directions on how to can beef as above? Actually, I'd be interested in trying it on deer meat. Even those in my family who didn't care for deer meat would eat my Grandma's venison fixed this way. I believe she soaked it in a solution in a barrel before canning it. She died in 1979 and the recipe is long gone (or maybe she didn't use one!) Have enjoyed all these stories and PD expressions! Wouldn't you rather be "befutzed" or "befuddled" any day than stressed? :-) Joy Heape