How To Can Venison

PREPARATION OF JARS AND CANNER

Whether you use pints or quarts, it doesn't matter. A good rule to follow is better safe than sorry! I always sterilize my jars by running through dishwasher or boiling on the stove. Lids and rings must also be placed in boiling water just prior to using to assure they seal on the jars properly.

In your pressure cooker add 1 qt. of water.To that add a splash of distilled vinegar.
(The vinegar will keep the jars from getting a white film from hard water deposits on the outside of them.
Put cooker on a medium high burner, and then proceed with filling jars.

WE'RE COOKING NOW!

Now that our jars are sterilized, we are ready to proceed with the meat. Whether you use venison or beef, it is important that you remove all of the fat and grissle that you can.
The fat is what gives venison the gamey taste.
Cut the venison in cubes to the size of your liking.
Pack venison tightly in jars, and DO NOT add water.
Pack to 1/2 inch from top.
Add 1/2 tsp. of canning salt.(can use regular salt,
but it makes the venison and juice look cloudy in the jars).
Wipe off the rims of the jars, and put lids and rings on jars.
Put the jars in the pressure cooker and fit the lid on the top.
When you get a steady stream of steam, you may put the pressure jiggler on.
Pints will be cooked at 10# pressure for 75 minutes,
quarts at 10# pressure for 90 minutes.Your jiggler should not jiggle more that 6 times a minute.
If it does, turn the heat down a little.
When time is up, remove cooker from heat and let sit until the pressure relieves, naturally.
Trying to hurry it along will break the jars.

THIS CANNED VENISON IS AWESOME! DON'T BE SURPRISED IF IT DOESN'T LAST LONG! HARD TO RESIST!