For those of you that butcher your own meat I'm wondering if you can any of it. I have been canning for a couple of years now and it is the most wonderful meat we have ever devoured. The only thing I add is a small clove of garlic. If anyone has any other good additives please post.[:-]

Just salt. We can it and then heat it up when ready to eat. We also make a little brown gravy to go over it. It is the best.

We didn't have freezers and stuff when I was growing up. We(my mother) cannned EVERYTHING. Canned venison in my opinion is one of the true delicacies of the world. I agree, it can't be beat. My brothers wife cans about 100 quarts a year for gifts and they take tons of it to the hunting camp for spring turkeys and the next fall. My brother and his gang usually shoot a lot of deer and my brother is in charge of the processing. He does with it what he wants. I think he did 26 this year.

Call me a moron.....but how do you can meat? Do you cook it before hand or while it is in the jars? Do you add water or what?

Cut the meat into 1" squares and put in a jar. Add about 1 teaspoon of salt to each jar. Put in a pressure cooker. Once the heat gets up to 12 -15 lbs then cook it there for about 45 mins.

You don't need to add anything except salt. You may add anything you like to taste. You do not pre-cook the meat before canning.

It is wonderful.

David or anyone else, if you have canning directions for venison could you either post them up or email them to me at [email protected]

Not trying to be a smart @$$ but thought I'd add this.

The jar must be a canning jar. After you add the meat and salt and whatever you like put a seal and a lid on it tightly before canning.

We're also going to try canning for the first time this year. I think we're just going to go with the basics, salt and garlic. Maybe we'll add some other goodies to certain jars to see what we end up liking the best. Can anyone tell me how many pounds of meat will equivalate to how many jars of meat? We will probably use quart jars. I'm going to have about 30 pounds of meat that won't go to sausage so I'm trying to decide how much gets canned and how much gets to be part of my new meat smoker experiments this winter. Thanks.

A big doe makes about 10 - 14 quarts of meat. Does that help?

Farmcntry - that all depends on how big the does are in NC Just kidding - it gives me an idea. Thanks for the info.