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Nanny Robin's Kitchen

Home-Canned Venison

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You can use this home-canned venison in any recipe that calls for beef.  It's fork-tender and delicious!

Canning Procedure:

  • 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 1 teaspoon canning salt per quart.
  • Place lids and bands on jars. 
  • 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.

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