VENISON - PRESSURE CANNED

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Venison - Pressure Canned image

A great way to have cooked venison in your pantry; ready to Heat & Eat! Great flavor & it makes its own juice/gravy. This recipe was given to me by a friend. Requires a pressure canner.

Provided by BeachGirl

Categories     Deer

Time 2h

Yield 2-3 quarts

Number Of Ingredients 2

3 lbs venison roast, cut into 1 inch cubes
clean jars, for canning with lids (Pint or quart)

Steps:

  • Remove all fat from meat.
  • Pack cubes tightly into clean jars, using a knife handle or handle of wooden spoon to get out any air pockets.
  • Add 1 tsp salt per pint; 2 tsp salt per quart.
  • Do not add any water in jars.
  • Clean jar edge, add ring and top, and turn to fit snugly- not tight.
  • Add jars to canner and 2 to 3" of water.
  • Process at 15 pounds pressure: 75 minutes for pints; 90 minutes for quarts.
  • Remove canner from heat and let jars cool slowly out of draft with weight left on canner.
  • Do not put canner under cool water to cool it.
  • Just go to bed and leave it over night, removing the jars from the canner the next day.
  • Remove jars from canner and wash off sides of jars with soap and water to remove any broth or oil, if needed.
  • If any jar doesn't seal properly, just put its contents into a zip-lock freezer bag, label and freeze.
  • Do not re-process.
  • This keeps well for 2 years.
  • Note: A hot-water bath is not adequate for processing meats.
  • You can use fresh or frozen (thawed) venison for this recipe.
  • If using frozen venison, let it thaw slightly, cut into cubes, and then let it thaw completely before packing into jars.

Nutrition Facts : Calories 755.9, Fat 18.1, SaturatedFat 4.3, Cholesterol 122.6, Carbohydrate 1.4, Protein 146.4

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