canned deer meat recipes

Pack hot meat into jars. For hot and raw pack jars of meat process pints for 75 minutes and quarts for 90 minutesDial-gauge pressure canner process jars at 11 pounds pressure altitudes of 0 to 2000 ft or at 12 pounds pressure altitudes of 2001 to 4000 ft.

How To Can Venison Recipe Canned Venison Venison Deer Meat Recipes

½ cup soy sauce.

. Pack with meat and desired amount of onion. Canned Deer Meat Recipe Venison Meat raw packed and cooked in the jar. I tend to like to only lightly salt our meat so I only use 1 tsp.

Ground deer meat onion chopped garlic cloves - chopped. Boil your pint jars the sterilize. Use a spoon to tightly pack in the meat.

Save valuable freezer space and. Directions Trim up meat so that the majority of fat and tendons are removed. Canned Deer Meat Recipes 3412 Easy Canned Venison 1 hr 25 min Venison garlic 4635 Korean Venison 19 min Ground venison soy sauce honey ginger garlic 504 CROCKPOT VENISON STEW 4 hr 20 min Black beans beef soup garbanzo beans montreal steak 4423 Venison Tips and Noodles 1 hr 5 min.

Cube the meat into pieces that are about the size of a golf ball. If you have extra just put it in the fridge to eat that week. Remove air bubbles leaving 1 inch head space.

Scrape up all of the browned bits from. Explore RAMDOM_KEYWORD for thousands of unique creative recipes. Repeat with the other jars.

Add canning salt. I add 7 to 10 pieces of onion to my jars. Good food starts from the ground up.

Affix two part lids. Ad US Wellness Sustainable Farming 101. Add 12 beef bouillon cube to each jar.

Add venison stock tomato juice or water to the pan you browned the venison in. Place jars in canner and cover with water. Place venison in a skillet with a bit of olive oil and brown on all sides.

Turn the canner or pressure cooker up to medium heat and boil for three hours. Cold pack the raw meat into the quart jar leaving about 1 inch of headspace. Fill each jar 12 full of meat then put in 12 tsp canning salt and a dash of Cajun seasoning.

I say if desired because for those who need the low sodium it is safe to leave the salt out. Seal the canner according to its directions vent mine takes 7 minutes to vent then set the weight on the vent or set the gauge. This turns into delicious simple and preserved stew.

7 servings sbats Easy deer meat crock-pot lasagna. Ive seen it recommended that you add 2 tsp. Start with a 12 quart cookercanner that has the canning rack in the bottom.

Per pint or 1 tsp. 1 teaspoon garlic powder. 1 teaspoon hot pepper sauce eg.

Tabasco or to taste. Add 1 tsp canning salt per quart jar. ¼ cup Worcestershire sauce.

How long do you pressure cook canned meat. ½ teaspoon liquid smoke flavoring. Pour the hot liquid over the.

Directions Raw pack. How pack canned venison Complete steps 12 and 3. Pack hot meat into hot jars leaving 1-inch headspace.

Fill the jars the rest of the way up with meat stopping 1. Hand seal the lids and set the jars in the canner. With a clean towel wipe the rims of the jars and place seal on top followed by a ring and tighten down.

Put 1 teaspoon of non-iodized salt. Remove jars from canner and let sit. Can of hunts garlic pasta sauce ounce can of tomato paste lasagna noodles two 8 ounce tubs of cottage cheese garlic salt pepper italian seasoning to taste 6 servings sbats Deer meat chili.

But honestly it helps the flavor so much I really do recommend adding even just a little bit of salt. Soak your jar seals in hot water for 5 to 10 minutes to help soften up the seals. Add canning salt to each jar if desired.

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