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

Prepare the Liver

1. ​​Trim the liver and slice it into strips or pieces, depending on how you want it packed into the jars.
2. ​​Place the sliced liver in a bowl and cover completely with milk. Refrigerate and soak for 1-2 hours.
3. ​​Drain the liver and pat it dry. 
4. ​​Heat a skillet and quickly fry the liver. You are not trying to cook it completely through, just brown the outside and develop flavor. 
5. ​​Fry the sliced onions in the same pan until they begin to soften and brown.

Pack the Jars 

1. 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. 
2. Leave the browned bits in the skillet, there is a lot of flavor there! 
3. Add a small amount of beef broth to the hot skillet and scrape up all those browned bits from the bottom of the pan. 
4. Divide this flavorful broth and the scraped-up browned bits among the jars. 
5. Add additional hot beef broth as needed, filling to the bottom of the neck ring for headspace. 
6. Wipe the rim and apply flats and rings. 

This is a rebel canning recipe. It does not follow USDA guidelines. Use at your own risk. 

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.

1. ​​Cook the carrots only until they are partly tender, about 5 minutes. You want them still firm because they will continue cooking in the jar.
2. ​​Combine the vinegar, water, sugar, salt, mustard seed, celery seed, pepper, and garlic powder in a saucepan. Bring to a boil and stir until the sugar and salt dissolve.
3. ​​Add the onion and green pepper to the hot brine and simmer about 2 minutes.
4. ​​Pack the hot carrots, onion, and pepper into hot jars, distributing the vegetables evenly. Pour the hot brine over them, leaving about ½ inch headspace or to the bottom or the neck ring.