The company did change owners quite some time ago, and more recently have been quite helpful in my need for grinding plates for my meat grinder. I now have a collection of plates to grind to almost any size. The price of the pressure canner is a bit higher than elsewhere (Amazon). Same issue with the stainless steel meat mixer, which I bought from Northern Tool for just $100. It will last me forever. Their sausage kits are good.

Then do a hot water bath for 70 minutes. I suspect that somewhere along the way that fact that this was supposed to be pressure canned (not BWB) for 70 mins. got lost from the instructions. Not that that would make it a safe recipe fro canning but it would be at least a little safer. BWB processing for meats has never been approved. Pressure canning has always been required for meats since the early 1900's. So failure to add the lemon juice is the least of your problems. Per the guidelines even with added lemon juice it still would not be considered safe to consume. But the choice is yours. Dave

Marg, The meat spread we make is made by taking a combination of cubed beef and cubed pork (anywhere from 50-50, to 2/3 - 1/3 beef to pork). I usually use stew beef and cut up a couple pork steaks. Put the meat in a stock pot with a couple medium sized quartered onions, salt and pepper. Just cover the meat with water, bring to a simmer, covered and let simmer until meat is fork tender. We then take the meat (and some onion if you like) and run it through a meat grinder. Lately I have been using a food processor, works just as well and allot quicker. After the meat is ground/processed, I put it in a container, and pour the strained stock over the meat, stirring and letting it settle until the meat is saturated with the stock. When it's done right, you should be able to push the back of a spoon into the top of the mixture, and see a little of the stock form a pool. We then put it in the refrigerator for the stock to congeal. It becomes a great meat spread for sandwiches. We also have a condiment spread that tastes great with it. Meat Spread Sauce Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Cup Cider vinegar 4 tablespoons Sugar 1 tablespoon Mustard 1 teaspoon Cornstarch 1 tablespoon Flour 1 teaspoon Salt 1 Egg 1. Add Vinager, Cornstarch, Salt, Sugar And Mustard To Small Sauce Pan. Heat To Low Boil And Stir Until Smooth. 2. Beat Egg In Cup, And Stir Into Vinager Mixture Slowly As It Boils To Thicken.

We have the grinder attachment (and sausage stuffer) for our old KitchenAid mixer. We use it quite a bit, as we like to fresh grind hamburger as well. When freshly ground, it is reasonably safe to cook a hamburger rare. Of course, as a kid I used to eat hamburger meat raw when Mom wasn't looking!