Venison Beef Veal Or Lamb Canned Recipes

EASY CANNED VENISON

Steps:

• Place the venison into a large bowl. Sprinkle with salt, pepper, and garlic; toss to combine. Place venison into canning jar along with onion and bell pepper. Jars should be filled to within 1/2 inch of the top. Wipe rim with a clean, damp cloth, and seal with lid and ring.
• Place jar into a pressure canner filled with water according to manufacturer's directions. Affix lid and bring to a boil with the pressure valve open. Boil for 5 minutes before closing the pressure valve. Bring to a pressure of 10 psi, then reduce heat in order to maintain this pressure. Process for 75 minutes, watching gauge closely so the pressure stays at 10 psi. After 75 minutes, turn off heat and allow the canner to cool until the gauge reads 0 psi.
• Once the pressure has subsided and the canner is safe to open, remove the jar to cool on a rack. The jar will seal with a pop as it cools; refrigerate the jar if it does not seal. Properly sealed jars may be stored in a cool, dark area.

VENISON, BEEF, VEAL, OR LAMB-CANNED

Steps:

• Cut meat into jar-length chunks.
• Bake or roast meat until well browned but not done.
• Meat may also be browned in a small amount of fat.
• Add 1/2 teaspoons salt to each pint, 1 teaspoons salt to each quart, if desired.
• Pack hot meat into hot jars, leaving 1-inch headspace.
• Ladle hot broth (recipe below) over meat, leaving 1-inch headspace.
• Remove air bubbles.
• Adjust two-piece caps.
• Process pints 1 hour and 15 minutes, quarts 1 hour and 30 minutes, at 10 pounds pressure in a steam-pressure canner.
• Recipe for Broth for canning meat:.
• Remove meat from cooking pan.
• Add 1 cup boiling water or broth for each 1 to 2 tbls.
• fat in the pan.
• Boil 2 to 3 minutes.
• Do not thicken!