Canned Venison:
A good way to preserve venison or any wild game is to can it.
Pretty simple to do and it is delicious,my family has been doing it for 4 generations.
You will need a pressure canner, jars,lids and rings an the meat.
Wash and scald the jars.
pack the boned meat into the jars with a jar packer or round 2" piece of wood that is flat on the end.
Use pints or quarts, add 1/2 tsp salt for pints 1 tsp for quarts.
for deer,elk,moose,etc. add one beef bullion cube for pint,2 for qt.
wipe off rim of jar and pot on lids and rings.
place in pressure canner and bring pressure up to 10 pounds.
process 90 minutes for pints,120 minutes for qts.
As by cookers directions.
Any fish may also be processed the same way, do not remove bones as they will completely dissolve by the processing. use it like canned salmon or tuna.
Will keep nearly indefinately, I have some that is 5 years old and is still perfect.
Note a Whole boned deer will average about 14 quarts.
Whole hog sausage may also be canned using tis method and is great.
Add only a small amount of water to the packed meat to about 1/2 inches from top of the jar rim.
The canned meat is cooked and very tender when opened,it only needs to be heated to use, good to take camping.
Canned deer, meat ,fish,game
