Canned Venison shared by Mennofied

Directions

Soak game in brine overnight, refrigerated. Rinse and cut up venison into approximately 1 1/2 inch cubes. Be sure to remove as much fat as possible for safety. Any sinew will tenderize in the canning process.

Pack each quart sized jar 3/4 full with raw meat (approx. 2lbs of meat per quart). Add 1 teaspoon salt. Cover with hot water leaving 1-inch of headspace. Wipe rims.

Lid jars and process in a pressure canner for 90 minutes (according to manual). Be sure to vent pressure cooker at steam for 10 minutes before closing petcock or putting on weight.

Place jars in an area to cool where they will not be disturbed for at least 8 hours. Check seals after 8 hours. Refrigerate any jars that did not seal.