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 NO LIQUID. 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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