Venison, Beef, Veal, Or Lamb-Canned

1. 1

   Cut meat into jar-length chunks.

2. 2

   Bake or roast meat until well browned but not done.

3. 3

   Meat may also be browned in a small amount of fat.

4. 4

   Add 1/2 teaspoons salt to each pint, 1 teaspoons salt to each quart, if desired.

5. 5

   Pack hot meat into hot jars, leaving 1-inch headspace.

6. 6

   Ladle hot broth (recipe below) over meat, leaving 1-inch headspace.

7. 7

   Remove air bubbles.

8. 8

   Adjust two-piece caps.

9. 9

   Process pints 1 hour and 15 minutes, quarts 1 hour and 30 minutes, at 10 pounds pressure in a steam-pressure canner.

10. 10

    Recipe for Broth for canning meat:

11. 11

    Remove meat from cooking pan.

12. 12

    Add 1 cup boiling water or broth for each 1 to 2 tbls.

13. 13

    fat in the pan.

14. 14

    Boil 2 to 3 minutes.

15. 15

    Do not thicken!

* Per serving · 4 servings · Values may vary.

No additional tips available.