Canning meat. Geese.
For 3 gussets.
In the evening, chop the meat into pieces.
Put in a bowl, pour 6 tablespoons of salt into the cracks, stir in the morning, put in liter jars, divide the juice into all jars equally, put in a saucepan, pour water into it so that the jars are closed slightly above half, cover the jars with lids.
Put weight on top and cook for 4 – 4.5 hours.
At the end, top up the jars with hot fat and roll up.
Just do not fill the meat in jars too much!