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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 2 |
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This recipes assumes you know and use the proper canning methods. This is the way my MIL, Mother and I have done it for years and years. I see in the latest Ball Blue Book that they list the proper way is to hot pack it. I truly don't see the difference between wild game and raw pack pork. I use the basic directions for stew meat. Ingredients:
10 lbs raw cubed venison |
5 -7 beef bouillon cubes |
2 large onions, cut into thick strips (8ths) |
canning salt |
Directions:
1. Raw pack:.
2. Add 1 tsp canning salt per quart jar.
3. Add 1/2 beef bouillon cube to each jar.
4. 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.
5. Remove air bubbles leaving 1 inch head space. Affix two part lids.
6. Process in pressure canner at 10 lbs pressure for 90 minutes for quarts.
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