Canned Venison - cooking recipe
Ingredients
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10 lbs raw cubed venison
5 -7 beef bouillon cubes
2 large onions, cut into thick strips (8ths)
canning salt
Preparation
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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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