Step By Step On How To Can Venison! | How to Can Meat or Fish

How to Can Venison or any meat or fish. Canning Venison.
⬇️⬇️⬇️ Recipe Below ⬇️⬇️⬇️
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How to Can:
Cube up meat and fill pint jars half full. Add 1/2 tsp. canning salt
in each jar, then fill the rest of the way up until meat is about 1/2 inch from the top. You can also add pepper or cajun seasoning as well.
Note:"If your using Northern Pike... always freeze the fish
first at below zero for at least 60 days to kill all the parasites!

Add 2 tbsp. beef broth in each jar / pack well. Clean the top rim on all jars. Place lids that have been in hot water on top and tighten rings on just until slightly snug.

Place jars in the pressure cooker and fill with water up to about an inch and a half from the top of the jar. Add 1 tbsp. vinegar to the water to make your jars come out clear. Put on the lid and place on the stove on high heat. Do not put the weight on top until steam has started spraying out for about a minute. Place the weight on top (with a mit)and it will take 15 to 30 minutes for it to start rocking.

When it starts to rock and spit steam reduce heat to medium.
Cook for 75 minutes for pints (90 minutes for quarts) and then turn it off and let it cool completely before removing the weight or opening the lid. Check all seals. Place jars that don't seal in the frig and eat in the next 3 days.

Have fun... Enjoy!

Thanks again for watching! Steve / Sheila / Shotgun Red

Видео Step By Step On How To Can Venison! | How to Can Meat or Fish канала Cooking with Shotgun Red