Canned Venison

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
YIELD: 5-7 quarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Raw pack:
  • Add 1 tsp canning salt per quart jar.
  • Add 1/2 beef bouillon cube to each jar.
  • Pack with meat and desired amount of onion. (I add 7 to 10 pieces of onion to my jars). Pack meat tightly. I use a wooden spoon to jam the meat in tightly.
  • Remove air bubbles leaving 1 inch head space. Affix two part lids.
  • Process in pressure canner at 10 lbs pressure for 90 minutes for quarts.
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