Scald, scrape, and clean feet thoroughly. Sprinkle lightly with salt and let stand for 4 to 8 hours in the refrigerator. Wash the feet well in clean water. Place them in hot water and cook until tender but not until meat can be removed from bones.
Mix remaining ingredients. Bring to a boil.
Pack feet into hot jars, leaving 1/2-inch headspace. Fill jars 1/2-inch from top with the boiling vinegar solution. Remove air bubbles. Wipe jar rims. Adjust lids and process.
Process in a Dial Gauge Pressure Canner at 11 pounds pressure or in a Weighted Gauge Pressure Canner at 10 pounds pressure:
Pints or Quarts.................................. 75 minutes
CAUTION: If you are processing at an altitude over 1000 feet, be sure to follow altitude adjustments for your style pressure canner.
This document was extracted from "Sausage and Smoked Meat Formulation and Processing", 1982. Bulletin 865, Cooperative Extension Service, The University of Georgia, Athens. By A. Estes Reynolds, Jr. and George A. Schuler, Extension Food Scientists.