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Recipe: venison canning

Misc.
It is canned just as beef,pork,or lamb.
Remove fat. Soak strong meats,such as venison in salt water brine of 1T. canning salt to each quart of water for 1 hour. Drain and rinse.
To hot pack:
precook meat until rare by roasting, stewing, or browning in a small amount of oil.
Fill jars with approx.1 1/2 inch chunks.Add broth, water, or tomato juice (especially with wild game)leaving 1 inch headspace. Add 1 tsp. canning salt per quart.
Raw pack:
Pack meat cubes into jars. Add 1 tsp. canning salt per quart. Do not add liquid to raw pack.
Process in pressure canner as follows:
pints: 75 minutes
quarts: 90 minutes
Process at 11 lb. pressure with dial gauge, 10 lb. weighted gauge.
It seems the hot pack is preferred with the wild meats.


MsgID: 203369
Shared by: Linda Lou,Wa,
In reply to: ISO: canned meat
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1 ISO: canned meat
  karen wv
2 Recipe: venison canning
  Linda Lou,Wa,
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