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Old 08-26-2007, 09:08 PM
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WVCritter
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Join Date: Nov 2003
Location: Almost Heaven,WV
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Default RE: Canning meats?

I've canned lots of venison. I usually debone all the meat and trim off all the silver skin and tendons and cut into 1 inch cubes. I pack it into pint or quart jars leaving about 1 inch head space and add a table spoon of canning salt to quarts , 1/2 tablespoon for pints. I don't add any liquid. Put the lids on and pressure cook in the canner at 12 to 15 pounds for 90 minutes for quarts and 75 minutes for pints. When I use my pressure canner, I always let it come to a heavy steam before I trip the pressure valve and start timming when it reaches the desired pressure. Heres a link that will help. http://www.gopresto.com/recipes/cann...PSESSID=6d4888
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