Venison, Beef, Veal, or Lamb-canned
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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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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