Canned Venison Recipe
Canned venison is one of the best ways to preserve your hard-earned deer meat. Canning has a number of advantages. Canning prevents freezer burn, it tenderizes your meat and it does not require a refrigerator or freezer for storage. Canning is not particularly difficult either and the work of canning is worth the time.
The first step in canning is to make sure all of the jars are in good condition. Jars with cracks and sharp edges are dangerous so please take the time to remove them. After selecting good condition jars it is important to clean them. Wash jars, and lids in hot soapy water. Simple dish soap works well or a trip through the dish washer will work. Once you have cleaned the jars, place them in a large, pot cover them with water and boil them. Keep the jars in the water until you are ready to use them.
Cut up your venison into chunks, you may do bite size or larger chunks if you wish, it really is a matter of personal preference. Pack the jars with the venison and add a large chunk of beef tallow. (I also add a little beef bullion to mine.) Leave a space of about 1 inch at the top and fill with water.
Soak your jar seals in hot water for 5 to 10 minutes to help soften up the seals. With a clean towel wipe the rims of the jars and place seal on top followed by a ring and tighten down. Place jars in canner and cover with water. Turn the canner or pressure cooker up to medium heat and boil for three hours. Remove jars from canner and let sit. Jars should make a popping sound as they seal. Test jars to make sure they have sealed. (The lids should not pop up.)
The canned meat works great for stews or gravy and potato recipes. A classic canned vension recipe!
