Venison, Beef, Veal, or Lamb-canned

Submitted by Sharon123

"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
• Ingredients: 2
• Yields: 1 quart

ingredients

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

directions

1. Cut meat into jar-length chunks.
2. Bake or roast meat until well browned but not done.
3. Meat may also be browned in a small amount of fat.
4. Add 1/2 teaspoons salt to each pint, 1 teaspoons salt to each quart, if desired.
5. Pack hot meat into hot jars, leaving 1-inch headspace.
6. Ladle hot broth (recipe below) over meat, leaving 1-inch headspace.
7. Remove air bubbles.
8. Adjust two-piece caps.
9. Process pints 1 hour and 15 minutes, quarts 1 hour and 30 minutes, at 10 pounds pressure in a steam-pressure canner.

10. Recipe for Broth for canning meat:

11. Remove meat from cooking pan.
12. Add 1 cup boiling water or broth for each 1 to 2 tbls.
13. fat in the pan.
14. Boil 2 to 3 minutes.
15. Do not thicken!

Reviews

[Cinda Lu]

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!

 

[TLashier]

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!

 

[Dienia B.]

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