Originally Posted by
Hartski
I'm going to can some venison tonight. I've already canned pork, beef, and ham, but this will be the first venison. Do you guys add salt or any spices to yours? I'll be using the cold pack method and a pressure canner.
You don't need to add any salt, but you can if you want. We do put a 1/4 teaspoon of beef bouillon in the bottom of the jar before packing meat in.