Top-ranked recipe named "Canned Tamales"
This is variation on a recipe I've been using that came from an old Kerr Canning book. These tamales are canned in a pressure cooker and take a while to wrap and prepare. I usually get about 15 pint jars of these from a recipe. I usually have to make the meal twice to have enough for the meat filling. They are great for quick meals when your running short on time.
Brown the meat and drain off the fat. Add the onion, garlic and salt. Mix well and put mixture through a food grinder using the finest blade.
To the meat mixture add the 5 tablespoons of chili powder, 1 teaspoon salt, 2 cups of beef bouillon, cayenne pepper and 2 tablespoons flour. Simmer over medium heat about 5 minutes until thick. Then it is ready to be spread on the meal.
Mix the last 4 ingredients together until smooth and of a consistency to spread. Cut parchment paper into 6 inch x 3 inch strips. Spread meal mixture about 1/4 inch thick. Allow enough space at each end and down one side of the paper to turn these over. Through the center of the meal dough spread about 2 teaspoons of the prepared meat mixture. Roll up, folding sides and the ends of paper.
Into clean pint canning jars pack tamales into jar. To prevent difficulty in packing the last tamale, place it between to knives and slip it into the center of the pack. (I usually get 6 to 7 tamales in a jar.) Add 1 tablespoon of water to each pint before sealing.
Put on lids and bands screwing them down firmly tight, Process in pressure canner at 10 pounds of pressure for 60 minutes.