Meat, Red (Venison, Beef, etc.), Chunks or Ground, Canned

Ingredients

• 4 lbs venison or other red meat, cubed or ground
• 1 Quart Boiling broth (hot pack only)

Oil (avocado, etc.) (hot pack only)

• Canning salt Optional. Use 1/2 to 1 tsp. per pint or 1–2 tsp. per quart.

Directions

1. Preheat your pressure canner and prepare your jars/lids/rings.
2. I prefer hot pack as the browning of the meat gives a nice flavor but I’m throwing in cold pack instructions as well.
3. Raw Pack

Trim excess fat or gristle from the meat.

1. Slice meat across the grain into 1” thick pieces. Cubes or strips are fine.

Add canning salt to each jar.

1. Pack raw meat into jars, leaving 1” headspace. Don’t add liquid.
2. Remove bubbles, wipe the rim clean, and place on seal and ring.
3. Place the jar in the warm canner. Proceed to fill all jars. Process according to below directions.
4. Hot Pack
5. If using cubes, trim excess fat or gristle from the meat and slice across the grain into 1” thick pieces. Cubes or strips are fine.
6. Add canning salt to each jar if desired.

Lightly brown meat in a bit of oil.

1. Once heated through, use a slotted spoon to pack meat into hot jars.

Distribute meat drippings evenly into all jars.

1. Deglaze frying pan with water or broth and use this boiling liquid to top off each jar, leaving 1” headspace.
2. Remove bubbles, wipe the rim clean, and place on seal and ring. Proceed to fill all jars. Place the jars in the warm canner.
3. Process:
4. Pints - 1 hour 15 minutes
5. Quarts - 1 hour 30 minutes

Notes

Canned 8 Pints Sept 2022