|You can use this home-canned venison in any recipe that calls for beef. It's fork-tender and delicious!
Cut meat in strips 2 - 3-inches wide by 5-inches long by 2-inches thick, or into stew-size
pieces. I usually can some of both.
Pack tightly into jars,
leaving 1-inch headspace. Regular-mouth jars work fine, but the meat is easier to get out if you use wide-mouth jars.
ADD NO LIQUID.
Add 1 teaspoon canning
salt per quart.
Place lids and bands
PRESSURE COOK at 10-pounds
pressure for 90 minutes.
When pressure is out
of canner, remove lid carefully, away from your face to avoid hot steam burns.
Remove jars and place onto a toweled surface, not touching, to cool.