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Recipe(tried): Canned Beef or Venison

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I have done a lot of canning over the years. My best guide was and is the Ball canning book. In the book, which can be obtained from the library or purchased where canning supplies are sold, It says to process pints for 1 hour and 15 min at 10 pounds pressure. I like to do this with venison. Open a jar heat, add sauce or gravy if you like and enjoy. Joy

MsgID: 204247
Shared by: Joy, San Antonio, Texas
In reply to: ISO: Canning beef
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1 ISO: Canning beef
  Lori-Topeka
2 Recipe: Canning Beef
  Linda Lou,WA
3 Recipe(tried): Canned Beef or Venison
  Joy, San Antonio, Texas
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