Canned Venison

This is a pantry staple in my house! And being that it is full on hunting season I wanted to share. There are so many options for canned venison once you have a cupboard full of it. Chili, stew, pan fried with gravy and onions, add to sauces. Use your imagination!

Start with some fresh venison. Make sure you get as much fat as possible off. Cut it into small pieces. I leave a few pieces with minimal fat for flavor. Venison is naturally low in fat content. 

Using clean canning jars fill right to the brim. Do not add water! The venison will make it's own juice. Using a butter knife push the meat down to get rid of as many air pockets as you can. If you so desire you may add a pinch of salt.

Variety: fill the jars with layers of meat and potatoes, garlic, salt, pepper and other spices. It becomes a meal in a jar and once put through the canning process can be opened and eaten with out heat. ( I prefer to heat mine)

Put you lids on snugly and process for about 90 minutes at 15lbs