Canning Ox Tongues

Ingredients

• ox tongues
• calcium chloride
• water

Directions

1. Chill the ox tongues thoroughly after removing them from the bullock's head.

2. Prepare a calcium chloride solution by filling a tank half full of water and bringing it to a boil.

3. Add calcium chloride until the solution reaches a boiling point of 225°F (106.2°C).

4. Cap the cans with the ox tongues inside, leaving the center vents open.

5. Immerse the cans in the calcium bath until the tops are nearly even with the liquid surface.

6. Bring the bath to 225°F (106.2°C) and process the cans for the required time.