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Canned Venison Recipe

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This recipe for Canned Venison is from The Martinson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Venison cut into pieces to fill quart size canning jars
1 teaspoon salt per jar (optional)
Directions:
Directions:
Cut venison into pieces. Pack loosely into quart size canning jars and leave one inch of space at the top of the jar. If desired, add one teaspoon of salt to each jar. Do not add liquid. Put on cap of jar and then the band, screwing it firmly tight. Place jars in cooker and cover with water. Be sure to space jars in the cooker so water can flow between them. Bring water to a hard boil for 20 minutes. Keep the water boiling for the entire processing time.
Personal Notes:
Personal Notes:
This gives you another way to use venison in stews, soups, casseroles or just plain. It is ready to eat and very tender.

 

 

 

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