This from Suzi Q.
Canned Venison, Boiling Water Method
1. Wash meat well with cold water and trim off fat. Cut into 1" squares.
2. Fill clean jars with meat chunks to within 1 1/2" of top and add 1 tsp. of salt to quart jars and 1/2 tsp. to pint jars. (check jars for cracks and chips, esp. on the rim, do not use bad jars.)
3. Add approximately a 1"x 2" piece of beef tallow (fat) which can be purchased at your local grocer or anywhere that they process meat. Fill jars with water. Some people add a beef bouillon cube for extra flavor.
4. Soak new jar seals in bowl of hot water for at least 5 minutes to soften seals. Wipe rims of jar to ensure sealing process. Place seals and rings on jars and place jars in canner.
5. Fill canner to cover the tops of the jars and turn on high heat. When water comes to a boil, reduce to medium heat and time for 3 hrs. Check occasionally to make sure that water is still covering tops of jars, (add more if needed)
6. When done, remove from heat and lift jars from canner. As they seal, the jars will make a popping sound. If you have any jars that don't seal, refrigerate and use within a day or two. Store canned meat in cupboard away from sunlight. I have kept and used them right up until the next deer season. Canned deer meat can be used in basically any recipe that calls for beef.
Note: ALL Venison MUST be canned in a pressure canner per instructors with the canner, at ten pounds pressure for 90 minutes. It will keep 2-3 years. I would not suggest doing it any other way, unless you plan to eat it right away.
Certain cuts can be cold pickled, but must be consumed quickly.
RG
