How to Can Venison
by M.T. Bargeman

Canning venison and other meats is a worthwhile endeavor. It saves the flavor of the meat, and makes its own gravy. It also will keep longer than frozen meats by up to a year. Read on for instructions.

Venison- deer meat- can be enjoyed year- round, in its own gravy if you follow this simple recipe.

You will need:

Fresh venison- NEVER FROZEN
Paper towels
Largemouth mason jars with lids and bands
A very sharp knife for carving
a tablespoon measure
salt
A large pot
Dish towels
Tongs

Instructions:

Sterilize the jars and lids according to the directions included in the box. Unsterilized jars will not seal properly, causing spoilage of contents.

When the jars are sterile, and cool enough to handle, wipe all the hair off the meat with paper toweling. Then cut it into 1-inch chunks.

Put the chunks into the jars, leaving 1 inch at the top of the jar.

Add a tablespoon of salt to each jar.

Put lids and bands on jars, finger-tight.

Put the filled jars into the large pot, then fill with water to the bands.

Boil for 3 hours, till meat is done.

Carefully remove the jars from the water bath, and set them on the towels on the counter or table. After a few minutes, you should hear the jars make a popping sound. This means they have sealed. If you cannot hear the sound, look for the lids to sink. The jar is sealed then

Allow the jars to cool to room temperature, then place them on the pantry shelf. The meat will keep for two years this way, versus a year in the freezer, and it also makes its own Au Jus. When you are read y to eat the meat, open the jar, and boil the meat in a pot on the stove ( just like it is- don't add water) for ten minutes.

This method will work for any meat, fish or fowl you may want to preserve It keeps away freezer burn, keeps the meat fresh, never changing the flavor the way meat kept in a freezer will change flavor, and is very convenient to use for the home cook. It is also tender and juicy- even the toughest cuts of meat are able to be eaten with ease by the toothless, or those who have difficulty chewing or swallowing.

Original at: http://www.notecook.com/Main-Course/Meat/How-to-Can-Venison.75902