For those of you that are new to the word "Venison" it is another name for deer meat. Our family eats a lot of venison and we find that canning it is a wonderful way to preserve it for later use. It is very tender and flavorful.
This is one of our venison canning recipes that we think you will enjoy. Please keep in mind that this recipe can be used for a lot of different types of meats, which include Beef, Lamb, Mutton, Veal and Pork.
- Boneless meat
- Salt (optional)
- Water or Broth
1. Preheat over to 400 F.
2. Prepare pressure canner, jars and lids.
3. Cut meat into thick strips that are just long enough to fit into jars.
4. In a large roasting pan, spread meat out in a single layer.
5. Put in preheated oven and sear until browned. You want to have the meat rare in the middle. The cooking time will vary depending on the size and type of meat.
6. Pack hot meat into hot jars, leaving at 1 inch of head room.
7. If you are using salt, add 1/2 tsp to each quart jar.
8. Ladle hot water into each jar until the meat is covered. You still want at least 1 inch of head room from the top of the jar.
9. Wipe rim of jar.
10. Center lid on jar and screw down the band until finger tight.
11. Place jars in pressure canner and adjust water level and needed.
12. Lock the lid and bring to a boil over medium-high heat.
13. Vent the steam for 10 minutes then close vent.
14. Continue heating to reach 10 lbs pressure.
15. Process quart jars for 90 minutes.
16. Turn off heat and let the pressure return to zero naturally. Do not open the lid while the pressure is above zero.
17. Wait 2 more minutes then open the vent.
18. Remove canner lid.
19. Wait 10 minutes and then remove the jars.
20. Let the Jars cool then store.
Canning Venison is easy to do and it allows you to preserve this wonderful meat for later use.