| Most people don't realize just how easy canning | | | | 2. Pack your chunks of meat into hot jars, leaving |
| venison can be. Works for canning elk too. I remember | | | | 1-inch head space. |
| checking out what would be involved with canning the | | | | 3. Add canning salt if desired. 2 tsp per quart as |
| wild game my guys brought home from hunting camp. I | | | | desired. You can also layer onions into your jars with |
| could not believe it would be as easy as the | | | | your meat. Do not add liquid! Seriously. This was the |
| information I was finding made it out to be. Cut it up, | | | | hardest part for me to get. You really don't have to |
| put it in a jar and pressure can it? Surely there is more | | | | add add liquid. The meat will produce its own juice. |
| to it than that! Well there is a little bit more.... but not | | | | 4. Wipe the rims of your jars clean. Place the warmed |
| much. | | | | canning lids and screw bands on the jars. |
| I wish I would have started canning meat years ago. | | | | 5. Place filled jars in your preheated pressure canner. |
| Each year I worried about having enough freezer | | | | Follow pressure canning instructions. |
| space. When I started canning part of the meat we | | | | 6. For altitudes less than 1000 feet process at 10 |
| had, I freed up a lot of space for other things. | | | | pounds pressure. Process Quarts - 1 hour 30 minutes. |
| I don't can all of this meat. You know just how much | | | | Process pints - 1 hour 15 minutes. Don't forget to adjust |
| meat is on an elk right? We save the choice cuts of | | | | the pressure requirements for your altitude. |
| meat for steaks and roasts. But the less tender cuts | | | | That's it! So easy. But remember for safety you really |
| all go for jerky, sausage and canning, both ground and | | | | MUST use a pressure canner and you MUST use |
| cubed. | | | | proper pressure for your altitude. |
| Benefits of canning vs freezing | | | | A pressure canner must reach a temperature of 240 |
| * Less worries about freezer space. | | | | degrees Fahrenheit in order to stop botulism. To |
| * Pressure canning the less tender cuts makes them | | | | compensate for altitude differences, you must |
| more appetizing. | | | | increase the amount of pressure used. The time does |
| * Canned meat is ready to go at a moments notice. | | | | not change, only the pressure used. You'll need to add |
| No defrosting time! | | | | 1/2 pound pressure for each 1,000 feet above sea |
| These are directions for an easy raw packed method | | | | level. |
| for canning venison. | | | | Use canned venison or canned elk in stews, meaty |
| 1. Slice meat into strips about 1 inch thick. Then cut into | | | | soups, and even chili. You could use it to make Sloppy |
| chunks the size you desire. Cubed is a convenient size. | | | | Joe's and killer Enchiladas. Enjoy your venison! |