So You Don’t Feel Like You’re Licking a Cast-Iron Skillet
Ingredients
For every 1 pound of liver you will need:
- Wide mouth pint jars or smaller
- 1 medium onion, sliced
- About 1 cup beef broth
- Milk, enough to cover for soaking
- Salt and seasonings to taste
Instructions
Prepare the Liver
- Trim the liver and slice it into strips or pieces, depending on how you want it packed into the jars.
- Place the sliced liver in a bowl and cover completely with milk. Refrigerate and soak for 1-2 hours.
- Drain the liver and pat it dry.
- Heat a skillet and quickly fry the liver. You are not trying to cook it completely through, just brown the outside and develop flavor.
- Fry the sliced onions in the same pan until they begin to soften and brown.
Pack the Jars
- Layer the browned liver and fried onions in your jars. If the liver was cut into long strips, the strips can also be arranged upright with onions tucked between them.
- Leave the browned bits in the skillet, there is a lot of flavor there!
- Add a small amount of beef broth to the hot skillet and scrape up all those browned bits from the bottom of the pan.
- Divide this flavorful broth and the scraped-up browned bits among the jars.
- Add additional hot beef broth as needed, filling to the bottom of the neck ring for headspace.
- Wipe the rim and apply flats and rings.
Canning
This is a rebel canning recipe. It does not follow USDA guidelines. Use at your own risk.
Amish Water Bath Canning Method
Process in a water-bath canner (WB) for 3 hours at elevations of 0–1,000 feet. If you live at a higher elevation, adjust the processing time using my family’s easy elevation chart in the Blossom & Brine™ Canning Times Guide. Start the timer at a full rolling boil, this is a boil that can't be stirred down.
Pressure Canning Method
Process in a pressure canner (PC) for 90 minutes for quarts and 75 mints for pints or smaller at elevations of 0–1,000 feet. If you live at a higher elevation, adjust the processing time using my family’s easy elevation chart in the Blossom & Brine™ Canning Times Guide.
📌 Instructions: How to water bath can, steam bath can, pressure can, open kettle can, and headspace.
Disclaimer: Recipes and methods are shared for educational purposes and may include traditional, historical, or home-developed food-preservation practices. Unless stated otherwise, they have not been evaluated or approved by the USDA. By choosing to use this information, you accept full responsibility for your decision and agree to the terms of our Liability Waiver.
Nutrition
| Serving: 1/4 pound Calories: 215 kcal Total Fat: 5.5 g Saturated Fat: 2 g Total Carbohydrates: 9 g | Total Sugars: 2 g Cholesterol: 440 mg Sodium: 200 mg Fiber: 0.5 g Protein: 31 g |
