Prep 15 mins
Cook 1 hr 30 mins
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.
- Cut meat into jar-length chunks.
- Bake or roast meat until well browned but not done.
- Meat may also be browned in a small amount of fat.
- Add 1/2 teaspoons salt to each pint, 1 teaspoons salt to each quart, if desired.
- Pack hot meat into hot jars, leaving 1-inch headspace.
- Ladle hot broth (recipe below) over meat, leaving 1-inch headspace.
- Remove air bubbles.
- Adjust two-piece caps.
- Process pints 1 hour and 15 minutes, quarts 1 hour and 30 minutes, at 10 pounds pressure in a steam-pressure canner.
- Recipe for Broth for canning meat:.
- Remove meat from cooking pan.
- Add 1 cup boiling water or broth for each 1 to 2 tbls.
- fat in the pan.
- Boil 2 to 3 minutes.
- Do not thicken!
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!
I've always wanted to try to can beef, and am glad I found your recipe. It was easy to follow, and they all turned out beautiful. I made the hot broth and thought that helped to flavor the meat in the jar. Outstanding!
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