Venison, Beef, Veal, or Lamb-canned |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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This is in response to a request for canned venison. It comes from the Ball Blue Book of Canning. Yield is for 1 quart but make as many as you want or need to. Cook time is for quarts. You need a pressure cooker to can meat. Ingredients:
1 lb beef or 1 lb venison or 1 lb lamb or 1 lb veal (or more) |
salt |
Directions:
1. Cut meat into jar-length chunks.
2. Bake or roast meat until well browned but not done.
3. Meat may also be browned in a small amount of fat.
4. Add 1/2 teaspoons salt to each pint, 1 teaspoons salt to each quart, if desired.
5. Pack hot meat into hot jars, leaving 1-inch headspace.
6. Ladle hot broth (recipe below) over meat, leaving 1-inch headspace.
7. Remove air bubbles.
8. Adjust two-piece caps.
9. Process pints 1 hour and 15 minutes, quarts 1 hour and 30 minutes, at 10 pounds pressure in a steam-pressure canner.
10. Recipe for Broth for canning meat:.
11. Remove meat from cooking pan.
12. Add 1 cup boiling water or broth for each 1 to 2 tbls.
13. fat in the pan.
14. Boil 2 to 3 minutes.
15. Do not thicken!
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