canned deer meat recipes

After processing deer skinning and deboning wait about 6 hours. Scrape the meat drippings and heat the liquid.

Canned Deer Meat Deer Meat Deer Recipes Canned Venison

How To Make canned deer meat venison 1.

. You must leave a headspace usually one. Pack hot meat into hot jars leaving 1-inch headspace. Hand seal the lids and set the jars in the canner.

Add canning salt to each jar if desired. Processing in a pressure canner. Repeat with the other jars.

Add 12 beef bouillon cube to each jar. If you have extra just put it in the fridge to eat that week. The unfilled cups can be made days in advance and stored at.

The first is raw pack when you pack as much raw meat as you can into the pre-warmed jar. Cute chocolate cauldrons hold a cool creamy orange-flavored yogurt in this recipe. Wipe meat with damp cloth.

Place your deer meat into a large bowl and sprinkle with salt and pepper and mix thoroughly. I add 7 to 10 pieces of onion to my jars. Put 1 teaspoon of non-iodized salt ¼ teaspoon of black pepper.

Add tomato juice venison stock or water to the pan that you browned the meat in. Add onions and saute until translucent. Canned deer meat is delicious here is how to make it.

Start with a 12 quart cookercanner that has the canning rack in the bottom. Do not wash this removes any loose hair. Put the deer meat into clean canning jars.

Fill each jar 12 full of meat then put in 12 tsp canning salt and. There are two methods to can venison. Dont add any liquid as the meat will create natural juices during the canning process.

Cube the meat into pieces that are about the size of a golf ball. Soak your jar seals in hot water for 5 to 10 minutes to help soften up the seals. Then add meat and saute until browned.

Pack browned venison into hot jars. Cold pack the raw meat into the quart jar leaving about 1 inch of headspace. Heat butter or margarine in a large skillet over medium heat.

Bring meat and liquid back to a boil. Pack with meat and desired amount of onion. Use a spoon to tightly pack in the meat.

Boil your pint jars the sterilize. Add 1 tsp canning salt per quart jar. With a clean towel wipe the rims of the jars and place seal on top followed by a ring and tighten.

Seal the canner according to its directions.

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