Canned Deer

Canned venison is excellent and easy to do although a bit labor intensive. It is also a good way to do the tough old buck.The basics are-- cut the meat into 1" squares (after removing the fat), pack the meat into pint jars, add a teaspoon of salt to the top, seal and cap the jar, pressure cook at 10-15# for 75 min, cool jars, and it's ready to eat. I'am sure others may add an ingredient or two but I don't.

thanks i was just gonna ask if there was a way to do it witout a pressure cooker since i don't have one

I put a small peice of slab bacon on the bottom of the jar and a small sliver of garlic here and their salt and bacon on top...
 
To eat, make 2 packs of brown or mushroom gravy add the meat and heat it till its hot, pour over noodles!!!
 
Not much meat in my freezer!!!

How much space from the lid do you use or do you fill it to the top?

i tryed making some today it turned out pretty good i did it with out a pressure cooker but i've been reading some things that say for meat or anythign that is not acidic you should use a pressure cooker because just boiling won't kill everything.  Taste great though

A jar of canned deer meat into the skillet with a little flower water after it gets hot - add some cooked noodles and a little sour cream. Absolutely wonderful!