I boil the unopened cans of Beef and Chicken for about 15 to 20 minutes. Take each can out and shake vigorously, then carefully set back in the pot of hot water. Let them boil for additional five minutes then turn the heat off and allow everything to cool. Carefully keeping the cans each upright, set them in the refrigerator. Mark them F-O-T (Fat on Top). When I use the contents for cooking, I carefully spoon the solidified fat out of the can.