Name: Venison, Beef, Veal, or Lamb-canned
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 1 quart
Ingredients: 1 lb lamb or 1 lb veal (or more); salt

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Recipe by Sharon123

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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.

Ready In:: 1hr 45mins
Yields:
Units:

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ingredients

1 1 lb lamb or 1 lb veal (or more)
salt

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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RECIPE MADE WITH LOVE BY

@Sharon123

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@Sharon123

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"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."

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review by Cinda Lu

2/15/2008

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!

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review by TLashier

6/3/2007

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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review by Dienia B.

2/1/2007

this is a great recipe from a wonderful cook check out her recipes they are wonderful, good luck at duke . dee

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creation by Sharon123

8/20/2004

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.