Canning Meat Recipe Pressure Canner Food

EASY CANNED VENISON

Steps:

• Start by sanitizing your jars and washing lids and rings. I generally sanitize my jars in the dishwasher and just wash the lids and rings before getting started on canning day.
• Cut the venison into 1" cubes or thin slices trying to make sure to remove as much fat and silverskin as possible.
• Chop up onion and separate garlic cloves from bulb of garlic removing the outer shell.
• Pack the jars tightly with meat, a ½ Tablespoon of chopped onion, and one clove of garlic. I usually add the garlic and onion to the bottom and pack the meat on top of those.
• Leave a generous 1" of headspace at the top. If you see a lot of air pockets, use a spatula along to remove the air pocket and push the meat down into the space. You want this to be as tightly packed as you can manage, but you probably won't get all of the air pockets. That's ok, just get as many of the big ones as you can.
• Once you have the jars packed, sprinkle ½ teaspoon of salt onto the top of the meat.
• Wipe the jar rim with a clean, damp cloth and center the lid on the jar. Tighten the ring to finger tight.
• Place the jars in your pressure canner. Add about 3" of water and a Tablespoon of vinegar to your canner. Tighten the lid to the top.
• Start with high heat and allow the water to come to a boil until steam begins escaping the vent. Allow canner to vent for 10 minutes.
• Place the weight on the vent. You'll need a 10 pound weight under 1,000 ft and 15 for over 1,000 ft.
• Allow the canner to come to pressure. Once the weight starts jiggling, reduce the heat to medium. You should continue to see and hear your weight jiggle every 10 to 15 seconds once you reduce the heat.
• Process pint jars for one hour fifteen minutes. You can can this in quarts, which you will process for 90 minutes.
• Once the jars have processed, turn off the heat and allow the canner to come down to 0 pressure naturally. Once the canner reads 0 pressure, carefully remove the lid and allow the jars to sit for another 2 minutes.
• Remove the jars to a towel-lined counter to sit undisturbed for 12 to 24 hours before checking the seal. Store good seals in a cool dark place. If one doesn't have a good seal, place in the refrigerator to eat within a few days.

CANNED MOOSE MEAT

Steps:

• In each hot sterilized quart jar put a layer of cubed moose meat, then add a layer of carrots and onion, sprinkle with 1tsp pickling salt, then fill remainder of jar with moose meat, pack this tight.
• Cover with hot sterilized lids, screw bands on tightly.
• Cook in canner for 4 hours of full boil.
• Good luck maybe this will work for vennison.

PRESSURE CANNED STEW MEAT

Steps:

• Fill quart jars with stewing meat.
• add 1/2 tsp salt per jar.
• 1 tbsp of soup per jar.
• Cap and ring each jar.
• Put in canner following pressure canner directions.
• Process 10 pounds pressure for 90 minutes.
• I am at 3000 ft altitude.