Canned Venison Recipes for after the canner?
Just canned my first batch. Surprisingly easy, and it appears I had very good seals on all jars. I did pints @ 11 lbs for 75 mins. 1/2 tsp salt and a little tomato juice. So what do you guys do with it from here- favorite recipes? Also, any tips on opening the jars? Don't want to chip the edge of the jar mouth with a can opener