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    Recipe #348256

    This recipes assumes you know and use the proper canning methods. This is the way my MIL, Mother and I have done it for years and years. I see in the...

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    Canned Venison
    By barefootmommawv on January 8, 2009

    Recipe #348256

    "This recipes assumes you know and use the proper canning methods. This is the way my MIL, Mother and I have done it for years and years. I see in the latest Ball Blue Book that they list the proper way is to hot pack it. I truly don't see the difference between wild game and raw pack pork. I use the basic directions for stew meat."
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    Ingredients: venison, onions...

    Rating: 100.00%;

    3 Reviews

    Prep Time:30 mins

    Total Time: 2 hrs

    From Ball Blue Book of preserving. I hate to admit this but I had a case of 'canning fever', my boys ate our carrots from the garden when they...

    Glazed Carrots

    Recipe #136893

    1 More Info
    Glazed Carrots
    By lets.eat on September 11, 2005

    Recipe #136893

    "From Ball Blue Book of preserving. I hate to admit this but I had a case of 'canning fever', my boys ate our carrots from the garden when they were only an inch long and I just felt I 'had' to can something, So bought the carrots from the supermarket...whew it felt good to get that out of my system!
    Yield varies- 6 pints or 3 quarts..."
    View Full Recipe

    Ingredients: orange juice, water...

    Rating: 100.00%;

    3 Reviews

    Prep Time:45 mins

    Total Time: 1 hrs 35 mins

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