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Canning Venison Recipe

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This recipe for Canning Venison is from The Morrow 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
beef stew meat
canning salt
garlic (optional)
Directions:
Directions:
Prepare meat cutting off as much fat and silver screen as possible.
Cut into cubes the size you would want in a soup or stew.
Pack into jars. I use the handle of a wooden spoon to push it down in and make sure there are no air bubbles.
Place a piece of fatty stew meat in the top of the jar, leaving an inch head space.
Add 2 tsp salt for quarts or 1 tsp for pints.
We like to add 1 tsp of minced garlic for pints but that is optional.
Wipe off top rim of jar and add lids and screwbands.
Place in pressure cooker adding water according to cooker directions.
Cook at 10 lbs pressure.
1 hr and 15 minutes for pints
1 hr and 30 minutes for quarts
Personal Notes:
Personal Notes:
*Do not add water it will make it's own juice!
* I usually drain the liquid and add it to stew, stroganoff, or soup.
* If you want the pieces to stay intact don't add to the dish until towards the end of
cooking as it will fall apart.

 

 

 

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