Canned Venison

[Salmonsmoker]

Canned Venison

Here is a simple recipe for canning venison. You will need a
large pressure canner/cooker and Qt. jars. Make sure you do use Qt. size jars. If you should use pint size jars, the time to cook is differant and I am not sure what the time and pressure is for pint jars.

The meat is so tender when taken out of the jars it just about falls apart. Makes great sloppy joes and good in
casseroles etc.

Make sure jars are cleaned before using and lids
are soaked in warm water.

Cut meat into 2" cubes or chunks - Fill jar 1/2 full and add 1 teaspoon canning salt.

add some onion if desired.

Fill to approx. 1/2" from top with more meat, add onion, if desired,add 1 tea. canning salt.

Top with piece of beef fat.

No need to add water. Will make it's own juice when done.

Seal jars and process at 10 lbs. pressure for 1 1/2 hours.
Let cool.

Make sure all jars have sealed. Will keep indefinitely but won't last long anyways.

Taste great to even eat plain right out of the jar.

Add Cream of mushroom or chicken soup to meat and put on top of toast.

Add your favorite barbecue sauce to meat for sloppy joes.

Ray Breen Jr.
Grand Rapids
Michigan

[hypox]

Do you have any idea how long it would be with pint jars?? My pressure cooker will only handle pint jars and I'd love to give this a try.

[Salmonsmoker]

SFK,

This is one of the projects where I spent some time with my Mom when she was canning meat and learned a lot from helping her - took a lot of notes. Then, my Wife and I followed the instructions in the Ball Blue Book for temp/time. Not something that I would try over the campfire.

Salmonsmoker

[Salmonsmoker]

Hypox

I have never tried pints, but according to the Ball Blue Book, process pints 1 hour and 15 minutes at 10 lbs pressure.

Prior to experimenting, be sure to pick up one of these books - they are available at grocery stores where they sell canning supplies - cost under $5.00 - and are filled with recipes and canning instructions.

Salmonsmoker