Venison - Pressure Canned

Recipe by BeachGirl
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READY IN: 2hrs
YIELD: 2-3 quarts
UNITS: US

INGREDIENTS

Nutrition
  • 3
    lbs venison roast, cut into 1 inch cubes
  • clean jars, for canning with lids (Pint or quart)
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DIRECTIONS

  • Remove all fat from meat.
  • Pack cubes tightly into clean jars, using a knife handle or handle of wooden spoon to get out any air pockets.
  • Add 1 tsp salt per pint; 2 tsp salt per quart.
  • Do not add any water in jars.
  • Clean jar edge, add ring and top, and turn to fit snugly- not tight.
  • Add jars to canner and 2 to 3" of water.
  • Process at 15 pounds pressure: 75 minutes for pints; 90 minutes for quarts.
  • Remove canner from heat and let jars cool slowly out of draft with weight left on canner.
  • Do not put canner under cool water to cool it.
  • Just go to bed and leave it over night, removing the jars from the canner the next day.
  • Remove jars from canner and wash off sides of jars with soap and water to remove any broth or oil, if needed.
  • If any jar doesn't seal properly, just put its contents into a zip-lock freezer bag, label and freeze.
  • Do not re-process.
  • This keeps well for 2 years.
  • Note: A hot-water bath is not adequate for processing meats.
  • You can use fresh or frozen (thawed) venison for this recipe.
  • If using frozen venison, let it thaw slightly, cut into cubes, and then let it thaw completely before packing into jars.
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