When canning venison, cut meat into 1" cubes. Take quart jars and add 1 TBSP canning salt, 1 beef boulion cube, and pack jars with Venison leaving 1" head space. (for pints use 1 teaspoon canning salt, and 1/2 boulion cube).
Process at 11 pounds pressure-pints for 75 minutes and quarts for 90 minutes.
Process at 11 pounds pressure-pints for 75 minutes and quarts for 90 minutes.
MsgID: 208313
Shared by: Robert Klug, MN
In reply to: Recipe: How to can cubes of meat
Board: Canning and Preserving at Recipelink.com
Shared by: Robert Klug, MN
In reply to: Recipe: How to can cubes of meat
Board: Canning and Preserving at Recipelink.com
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| Reviews and Replies: | |
| 1 | ISO: canning venison |
| carlea mn | |
| 2 | Recipe: How to can cubes of meat |
| Linda Lou,WA | |
| 3 | Recipe(tried): Canning Venison |
| Robert Klug, MN | |
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