Venison, Beef, Veal, or Lamb-canned

Recipe by Sharon123
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 45mins
YIELD: 1 quart
UNITS: US

INGREDIENTS

Nutrition
  • 1
    1 lb lamb or 1 lb veal (or more)
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DIRECTIONS

  • 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!
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