Instructions: Cover corned beef with cold water. Bring to a boil, simmer 1 hour. Remove meat. Cut meat into 2 inch chunks for packing. Skim broth. Add 2 Tbsp whole cloves, 3 bay leaves and peppercorns, if desired reheat to boiling, remove spices. pack meat into jars, pour hot broth over meat leaving 1-inch head space. place jars in canner and process for 60 minutes at 15 lb.pressure.

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