Recipe by queenbeatrice
I have been canning venison meat with this recipe for ages. My husband got this "family Secret" recipe from a friend. I guess it's not so secret anymore.
Top Review by Ray G.
This recipe is death waiting to happen! Low-acid foods like meat need to be pressure-canned for 75 minutes for pints and 90 minutes for quarts to reach an internal temperature of 240 degrees F. at 10 lb pressure (over atmospheric) to assure destruction of harmul microorganisms. Water-bath canning (the recipe's method is essentially that) without pressure may allow botulism to develop which can be fatal. The purveyors of this recipe have been very lucky so far!
Directions See How It's Made
- Slightly brown meat with prefered cooking oil, on both sides, in frying pan.
- Place 1/2 an onion and 1 bay leaf in a sterilized jar.
- Fill with venison meat about 1" away from bottom of rim.
- Boil water, soup base and salt.
- Pour over meat in jar. Swish around with a sterilized knife to insure that meat is covered with liquid.
- Place lid loosely on jar. Place in canning pot and boil for 5 minutes.
- Secure lids and store.