Canning Venison or Beef

Here's an easy recipe on how to can venison or beef that I had in my old blog when we lived on the homestead.  

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Canning venison is super simple (just takes some time) and is a joy to have in the pantry for quick, tasty meals.  There are 2 methods you can use, hot or cold pack. The difference is that using the hot pack method, you heat up the meat and it shrinks a bit in the cooking so that when you fill the jars you get more in.  Cold pack means you just cut the meat and put it into a jar, (no liquid) and pressure can it that way.  The result is the meat shrinks and you end up with 1/2 - 3/4 of a jar of meat.  That's plenty for us and besides, it's a lot faster to cold pack in my opinion.

To can meat you simply cut the meat from the bone and remove the fat and gristle. 

Then cut it into pieces and put into the jar and I like to add just about 1 teaspoon of real salt per jar.  You could also add some onions, peppers or garlic as well as any other seasoning you like.

After all the jars have been filled, put them in the pressure canner for 75 minutes if you are using pint jars.  (This post assumes the reader already knows how to pressure can, if not there is a lot of 'how to' info on the web.)

These make super quick meals because they are already cooked to tenderness.  Make the juice into gravy and serve over noodles, potatoes or rice.  Heat and eat as is with vegetables etc.  Make into soup or stew.  Shred into barbecue or spice it up Italian.  Stir into casserole or add into stir fry.  The options are endless and oh so tasty!