Special equipment: eight 1-pint canning jars with lids
Bring 1 gallon of water to a boil. Place a dishtowel on the bottom of another large stockpot to prevent the jars from moving. Add 4 inches of the hot water to the second pot and bring back to a boil. Lower the jars upside-down along with the lids into the water and boil for 15 to 20 minutes. Remove the jars from the water and cool completely.
Fill the jars with the chuck roast, leaving 1 inch of space at the top. Next add a piece of onion to each jar, followed by 1 teaspoon of salt. Then fill each jar with some of the boiling water. Remove any air bubbles by inserting a butter knife into the jar and pressing out the bubbles. Wipe the rims of the jars with a damp cloth and tighten the lids onto the jars.
Bring another gallon of water to a boil. Place another clean dishtowel in the bottom of an empty stockpot. Lower the jars using a jar lifter. Add enough of the boiling water to cover the jars by at least 1 inch. Increase the heat to high and bring the water back to a boil; cover and cook until the temperature reaches 180 degrees F. Continue cooking, maintaining this temperature, for 30 to 40 minutes. The jars are sealed when the center of the lid is pushed in.
Place the jars on a cooling rack and rest, undisturbed, for at least 12 hours and up to 24 hours.
Label each jar with the date and store in a cool, dark place.
Properly handled sterilized equipment will keep canned foods in good condition for one year. Making sure hands, equipment and surfaces in your canning area are clean is the first step in canning. Tips: Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with glass, plastic or metal lids that have a rubberlike seal. Two-piece metal lids are most common. To prepare jars before filling: Wash jars with hot, soapy water, rinse them well and arrange them open-side up, without touching, on a tray. To sterilize jars, boil them in a large saucepan, covered with water, for 10 minutes. Jars have to be sterilized only if the food to be preserved will be processed for less than 10 minutes in a boiling-water bath or pressure canner. To sterilize jars, boil them in a large saucepan, covered with water, for 10 minutes. Follow manufacturer's instructions for cleaning and preparing lids and bands. Use tongs or jar lifters to remove hot sterilized jars from the boiling water. Be sure the tongs are sterilized too: Dip the tong ends in boiling water for a few minutes before using them. All items used in the process of making jams, jellies, preserves and pickles must be clean, including any towels and especially your hands. After the jars are prepared, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products. Find Information information on canning can be found at the National Center for Home Food Preservation website: http://nchfp.uga.edu/.
Recipe courtesy of Guelda Barker