Canned Venison

2 ingredients
5 steps

Ingredients

  • venison
  • salt

Directions

  1. 1
    Pack jars with raw meat to 1/2 inch from top.
  2. 2
    Add 1/2 teaspoon salt to a quart jar.
  3. 3
    Add no liquid.
  4. 4
    Process in pressure canner for 90 minutes (70 minutes for pint jars).
  5. 5
    Or, cook in a hot water bath for 3 1/2 hours.

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