Canning for dummies 101
items required:
pressure cooker
mason jars
lids and rings
bay leaves(optional)
start by cutting the meat into stew sized chunks. Then fill the jar most of the way to the top, fill halfway to three-quarters to top with water, place one to two bay leaves on top to kill some of the gamey taste and then seal the jars and then pressure cook them (I don't ever do this part so I'm not sure how long they need to be in the cooker for) Make sure that when you go to actually cook the meat you
remove the bay leaves. This is the way my grandma has always done it anyways. Enjoy!
