Canned Venison Recipe Without Pressure Cooker. 19. 2. Process in a pressure canner at 10 lbs pressure setting; pints 75 minutes, quarts 90 minutes.

See more ideas about Canning, Canning recipes, Canned food. Pack with meat and desired amount of onion. Remove canner lid. Learn about canning venison with the raw pack and hot pack method both are tender and tasty. Place jars in canner and cover with water. Soak your jar seals in hot water for 5 to 10 minutes to help soften up the seals. 18. Wash each jar and lid in hot soapy water. Follow pressure canning instructions using the processing times below. After processing, as the … Jan 5, 2019 - Explore cowgirlmedc's board "Canning venison", followed by 441 people on Pinterest.

Remove canner from heat and let jars cool slowly out of draft with weight left on canner. Tighten the lids on each jar and place immediately into pressure cooker. A boiling water bath is simply a large pot (you can use a stock pot) with a rack on the bottom.

For venison canning recipes, the meat should be processed at 10 pounds pressure (240° F) for 90 minutes. If you happened to use pint jars the same process applies, but 75 minutes is sufficient rather than the 90 minutes for quart jars. (I add 7 to 10 pieces of onion to my jars). Turn the canner or pressure cooker up to medium heat and boil for three hours.

Add 1/2 beef bouillon cube to each jar.

Add water if necessary. 17. Prepare Your Jars . Do not put canner under cool water to cool it. Canning venison raw packed cubed or strips it s so easy canning venison raw packed cubed or strips it s so easy easy canned venison realtree camo easy canned venison recipe allrecipes com Let the Jars cool then store. Canning jars filled with food and with special canning lids secured are completely immersed in boiling water for an amount of time specified in the canning recipe. With a clean towel wipe the rims of the jars and place seal on top followed by a ring and tighten down.

; Fill each jar with the raw cubed venison and leave a 1″ head space. We use a pressure canner to preserve this meat; therefore, the jars won’t require as much preparation because a great deal of the sanitizing is done within the canner. Don't forget to adjust the pressure requirements for your elevation. Do not open the lid while the pressure is above zero. Before canning venison, you must prepare your jars. Pints - 1 hour 15 minutes. See more ideas about Canning venison, Venison, Venison recipes. DIRECTIONS. Sep 7, 2018 - Stocking the pantry with canned venison (or beef) makes for quick and easy meals. Process at 15 pounds pressure: 75 minutes for pints; 90 minutes for quarts. Prepping your meat before canning venison in this way should help produce a delicious meat you’ll use in a variety of recipes and enjoy! Sep 8, 2017 - Explore kdye9063's board "canning venison" on Pinterest.

Place a small clove of garlic in each canning jar with small slice of onion. Put the pressure canner on the stove and add water according to the manufacturer directions.

How to can venison with the raw pack method. Raw pack: Add 1 tsp canning salt per quart jar. Wait 2 more minutes then open the vent. Just go to bed and leave it over night, removing the … 16. 20.


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