Venison, Beef, Veal, or Lamb-canned

READY IN: 1hr 45mins
Recipe by Sharon123

This is in response to a request for canned venison. It comes from the Ball Blue Book of Canning. Yield is for 1 quart but make as many as you want or need to. Cook time is for quarts. You need a pressure cooker to can meat.

Top Review by Cinda Lu

Success!!! I was afraid to try, but I did it! I have canned non acid veggies before, but never meat. My grandma used to can meats all the time and now I am brave and will venture out to other meats. Chicken is next! Thanks Sharon, this was so easy and turned out great!

Ingredients Nutrition

  • 1 lb beef or 1 lb venison or 1 lb lamb or 1 lb veal (or more)
  • salt

Directions

  1. Cut meat into jar-length chunks.
  2. Bake or roast meat until well browned but not done.
  3. Meat may also be browned in a small amount of fat.
  4. Add 1/2 teaspoons salt to each pint, 1 teaspoons salt to each quart, if desired.
  5. Pack hot meat into hot jars, leaving 1-inch headspace.
  6. Ladle hot broth (recipe below) over meat, leaving 1-inch headspace.
  7. Remove air bubbles.
  8. Adjust two-piece caps.
  9. Process pints 1 hour and 15 minutes, quarts 1 hour and 30 minutes, at 10 pounds pressure in a steam-pressure canner.
  10. Recipe for Broth for canning meat:.
  11. Remove meat from cooking pan.
  12. Add 1 cup boiling water or broth for each 1 to 2 tbls.
  13. fat in the pan.
  14. Boil 2 to 3 minutes.
  15. Do not thicken!

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