Directions: |
Directions:Follow general canning precautions boiling jars and covers in water to sterilize
Use the tougher pieces of venison (neck, leg muscle, skirt meat)
Cube into roughly 1" to 2" cubes
Loosely fill quart canning jars about 3/4 full. Do not pack tightly.
Add 1- 1 1/2 tablespoons of canning salt (some recipes say 2 tblsps)
Do not add any water
Process in canner water bath for three hours or pressure canner water bath for 1 1/2 hours
Remove, check for seal
To serve: pour entire contents into frying pan and warm through. Use juice as gracy base or use directly. Can be served as entree or mixed into stews and casseroles.
Meat will shrink down and liquid will have filled jar to above meat. |
Personal
Notes: |
Personal
Notes: Had to list this under "beef" since there is no "venison" catagory. While we did rent a freezer locker in Cooperstown (at the old Smith Ford sales center on Chestnut Street between Main and Lake), much of the meat produced on the farm (chicken, beef, venison) was canned. Stacked on shelves to the right of the cellar stairs, one of us was often sent to grab a "jar of meat" for dinner. Venison was the favorite. After Dad purchased the chest freezer at the Otsego County Fair in Morris (around 1959 and which Mom used for almost forty years; weighing down the top to keep a tight seal with old Sears Roebuck and Pennys' catalogs), Mom stopped canning (meats and vegetables). However, in the early 1980's Mom started to make "one or two" batches of canned venison every year. As I recall, the last batch was 2003 which was also the last deer that Dad shot (a big doe while standing in the sugarbush on the fenceline with Weeks'. When I asked him why he shot a doe, he responded "I thought I saw some horns" - which was a justification that he used many times over the years. Always seemed a good enough reason to me).
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This recipe for Canned Venison is from