Venison - Pressure Canned
2 ingredients
1 steps
Ingredients
- 3 lbs venison roast, cut into 1 inch cubes
- clean jars, for canning with lids (Pint or quart)
Directions
-
1["Remove all fat from meat.", "Pack cubes tightly into clean jars, using a knife handle or handle of wooden spoon to get out any air pockets.", "Add 1 tsp salt per pint; 2 tsp salt per quart.", "Do not add any water in jars.", "Clean jar edge, add ring and top, and turn to fit snugly- not tight.", "Add jars to canner and 2 to 3\" of water.""
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