|Roughly cut off the bone in huge chunks.|
Canning venison is extremely easy, that is , if you are familiar with pressure-canning. If you are not familiar with it, I sugguest buying the Ball Blue Book for the current year. This is the book on home canning, and everything in it can be trusted.
The first step in the process is to wash and heat your jars and lids properly, and prepare the canner. Cut out any excess fat from the meat. Then cut the meat into 1 inch cubes.
Add some beef bouillion to the bottom of the jars, about 1/2 cube to pints and 1/2 to 1 whole cube to quarts. Also add 1 teaspoon of canning salt to each jar. Place some onion slivers in each jar as you are filling the jars. Fill the jar within 1 inch of the rim (this is known as head space.) I alternate meat and onion so that it has layers the flavors. Pack each jar tightly.
|Raw venison packed tightly in quart jars.|
|Canned venison with its own natural juices.|
* NOTE: Pictured above was 2 gallon freezer bags and part of a quart freezer bag. This meat yeilded 5 large mouth quarts and 1 pint.