Canned Venison - cooking recipe

Ingredients
    10 lbs raw cubed venison
    5 -7 beef bouillon cubes
    2 large onions, cut into thick strips (8ths)
    canning salt
Preparation
    Raw pack:
    Add 1 tsp canning salt per quart jar.
    Add 1/2 beef bouillon cube to each jar.
    Pack with meat and desired amount of onion. (I add 7 to 10 pieces of onion to my jars). Pack meat tightly. I use a wooden spoon to jam the meat in tightly.
    Remove air bubbles leaving 1 inch head space. Affix two part lids.
    Process in pressure canner at 10 lbs pressure for 90 minutes for quarts.

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